Ulliyum Mulakum Chatacha Chembu Curry – A Taro curry for lazy people!

Taro curry

I am a great fan of taro , so I really adore this dish. On the other hand my husband who doesn’t like taro runs away when I prepare this! Taro lovers would feel that this is a very delicious & flavourful gravy & others would just feel the opposite. So I would recommend you to try this out only if you like taro.

Ingredients:-

Taro – 2 cups ( I used the bigger variety), cut into bite size pieces

Salt – 3/4 tsp / to taste

Turmeric powder – 1/4 tsp

Shallots – 5 big, chopped

Dry red chillies – 4 numbers

Curry leaf – 2 sprigs

Coconut oil – 1 tbsp

Method:-

Roast the dry red chillies in oil without burning them. Pound the roasted chillies along with the shallots in your mortar & pestle.

Cook the taro in your pressure cooker adding 1 cup of water, turmeric powder & 3/4 tsp salt. Simmer for 7 minutes after the first whistle. Open the cooker when the pressure completely subsides. Mash some of the taro pieces with the back of your ladle ( there should be some taro pieces in your gravy) & add 1/2 cup of water to make up the gravy.

Add the pounded shallot-dry red chilly mixture & cook till the gravy becomes medium thick. Finally add the curry leaves & coconut oil, mix well & remove from heat.

Serve hot with rice.

Source:- Lalithapachakam by Mrs.K.M.Mathew

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This entry was posted in Traditional Kerala dishes, Vanitha recipes, Vegetarian gravy for lunch. Bookmark the permalink.

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