Chembu Curry ~ Colocasia / Taro in Coconut Gravy !

This is a usual preparation with colocasia /chembu in central Kerala.A very nostalgic recipe to me.Served with rice and a thoran (vegetable dry fry) this make an average meal in many households.If you have some waffers (pappadam) and pickle,you can't resist it then ! The souring agent being cocum here,it's natural that it emanates kind of natural flavor and taste..

Ingredients

2 cups peeled colocasia / chembu,peeled and diced
2 pieces of cocum / kudam puli
1/2 tsp turmeric powder
3/4 cup water
1 heaped cup grated coconut
1/4 tsp turmeric powder
2 green chillies
2 flakes of garlic
3-4 shallots
salt,water,oil as required
3/4 tsp mustard seeds
2 sprig curry leaves

Method

Peel and cut the colocasia into medium pieces and drop in cold water for a while.In a pot, bring together chopped colocasia,washed cocum,1/2 tsp turmeric powder,salt and 3/4 water and bring to boil.Reduce the heat and cook till almost dry and well-cooked.Meanwhile grind the grated coconut,shallots,garlic,green chillies and 1/4 tsp turmeric powder to a fine paste adding just enough water.Add this smooth paste to the nearly dry colocasia and mix well.Mash some of the colocasia pieces with the back of spatula.Mix well and check salt.Simmer for two minutes.Switch off.In a small pan heat oil and splutter mustard seeds and curry leaves.Pour this over the curry.Serve with rice.