Chembu aka Colocasia/Taro Ularthiyathu



  1. Chembu – 4 cups, chopped into smaller pieces
  2. Water – 2 cups
  3. Salt – 1.5 tsp.
  4. Turmeric powder – 1/4 tsp.
  5. Coconut oil – 1 tsp. + 1 tbsp.+ 1 tbsp., divided
  6. Mustard seeds – 1/2 tsp.
  7. Garlic – 2 big cloves, finely chopped
  8. Onion – 2 medium, finely chopped
  9. Shallots – 1/4 cup, pounded
  10. Curry leaves– a few
  11. Red chilly powder – 3/4 heaping tsp.


  1. Cook the taro pieces in water adding salt, 1 tsp. of coconut oil & turmeric powder. Cover cook on low heat for 15 minutes till all the water has evaporated & a knife can pass easily through the taro pieces.
  2. In a pan, heat 1 tbsp of coconut oil & add the mustard seeds. Allow them to pop & add the onions, shallots, curry leaves & garlic. Cook till they turn golden brown in colour.
  3. Add red chilly powder & mix for a minute on low heat.
  4. Add the cooked kachil & mix gently so that all the taro pieces are well coated with the onion-chilly masala. Finally add 1 tbsp of coconut oil & mix. Switch off heat.
  5. Serve this with rice along with moru kachiyathu.
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