Chembu Moru Kootan | Colocasia in Yogurt based Curry

Chembu is my favourtie root! I love all the curries and sabzis made from this and of the lot Chembu Moru Kootan is my favourite. The smell of tempered Methi | Fenugreek seeds is so exotic and I just love it!

Amma makes this Moru Kootan when we get really good Colocassia. This curry has such depth of flavours that the smell is enough to water ones mouth!

INGREDIENTS

300 gms Chembu | Arbi | Colocassia

1 cup Yogurt, whisked

1 tsp Haldi | Turmeric Powder

1/4 tsp Kali Miri | Black Pepper Powder

1/4 tsp Red Chilli Powder

To taste Salt

For Masala

1/2 cup Fresh Coconut, grated

1 Green Chilli

1/2 " Adrak | Ginger

1/4 tsp Jeera | Cumin

For Tempering

1 tsp Rai | Mustard Seeds

1 Sukhi Lal Mirch | Dried Red Chilli

1/4 tsp Methi | Fenugreek Seeds

1 sprig Kadhi Patta | Curry Leaves

1 tsp Oil

METHOD

• Take thick yogurt and whisk till smooth. Ensure it is at room temperature. If added to Chembu Moru Kootan when it is cold, the yogurt will split.
• Wash and pressure cook for 3 whisltes, Chembu. once pressure is released, remove the cooked Chembu. Once of manageable heat, remove the skin and keep aside.
• For Masala
• Grind all the ingredients mentioned for masala to a smooth paste. If required add very little water.
• In a vessel, 1 ltr capacity, add cooked Chembu, water sufficient enough to cover Chembu and add haldi, red chilli powder. black pepper powder and salt. Place on low flame on gas.
• Stir ocassionaly.
• Let this boil for 3 minutes.
• Add the Masala Paste and mix well.
• When this comes to a boil, add the whisked yogurt and mix well.
• Switch off the gas when this comes to a boil.
• Prepare the tempering in a small pan by heating oil and adding the rest of the ingredients mentioned for tempering. When rai crackles, pour this onto Chembu Moru Kootan.
• Serve hot.

Chembu Moru Kootan  tastes very delicious along with steamed Rice | Roti. We enjoyed this along with Steamed Rice, Koorkai Maikuvarrati and Pappadams.

We have used:
1. Everest Tikhalal Red Chilli Powder
2. Parachute Coconut Oil
3. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.