Taro Root Curry

Taro Root curry or Chembu Asthram is a Kerala dish which accompanies rice porridge/Kanji.

Taro root is popular as Colocasia or corm. It is a starch rich under-ground root. It provides more calories than potatoes. Low in fat and proteins, it is also gluten free. It contains high quality phyto-nutrients, comprising of dietary fibre , anti-oxidants and moderate amounts of vitamins and minerals.

 Taro root contains slow digesting complex carbohydrates which will not spike your blood sugar levels. It contains minerals like magnesium, copper, zinc, iron and manganese. It contains lots of potassium which helps in regulating heart rate and blood pressure. 

Method:

• Scrape the skin off the taro roots. Wash and cut it into medium sized cubes. Add water. Cover and cook for 10 minutes in medium flame. Add quarter teaspoon of turmeric powder while cooking. 
• Meanwhile scrape half of a medium sized coconut. Grind it well along with cumin seeds, turmeric powder and red chilli powder. 
• Once the taro root is cooked add a piece of gambooge and continue cooking. Add salt. Add the ground coconut mix . Stir and reduce flame. Check salt. Bring to a boil and remove from fire.
• Prepare the seasoning. Heat oil, add mustard seeds, chopped shallots, broken dry red chilli pieces and curry leaves. Pour this over the prepared curry.

Ingredients:

Taro root (skinned and cubed) - 400 grams 
Fresh grated coconut - half of a medium sized coconut 
Turmeric powder - 1/4 teaspoon + 1/4 teaspoon 
Red chilli powder - 2 teaspoon 
Cumin seeds - 3 pinches
Water - 400 ml 
Gambooge (kudampuli) - 1 big piece 
Salt to taste

For Seasoning: 

Coconut oil 1 - 2 tablespoon 
Chopped shallots - 4 nos
Mustard seeds - 1/2 teaspoon 
Dry red chilli - 2 nos 
Curry leaves - 1 sprig 

• Note: If gambooge is not available, replace it with sour curd. Add curd before adding the coconut mix.