Chembu Moru Curry

Chembu / Taro is a root which is widely used in Kerala. Even the stem and leaves of Taro are used for making various types of curries. They are very nutritious and tasty too.
This is a Moru /Curd curry along with coconut.
As usual i got this recipe from my Mother in Law whom we all call "Pappa". I was amazed to see even small kids to the oldest person she knows call her the same. Its a short for her name "Padmavathy" :-)

Ok so to the recipe

Ingredients (Serves 4)
Chembu/ Taro Root - 400 gms (peeled and cut into cubes)
Turmeric - 1/4 tsp
Chilly powder - 1 tsp
Water - 1 1/2 cups
Salt
Curd - 1/2 cup (whisk the curd well)
Coconut grated - 1/2 cup
Cumin - 1 tsp
Oil - 1 tbsp
Mustard  - 1 tsp
Dry Red Chilly - 3 nos
Fenugreek / Uluva - 1/2 tsp
Curry Leaves - few

Pressure cook the taro root along with the water, turmeric, chilly pdr and salt for max 2 whistles. Take care not to mash the taro pieces while cooking ahead
Meanwhile grind the coconut along with cumin seeds adding little water to a smooth paste and keep aside.
Add the whisked curd to the cooked taro and let it boil in medium heat for 1-2 minutes.
Now add the coconut-cumin paste to this and let it get cooked for 4-5 mins more.
Do a taste test and take it off from heat
Heat oil in a pan and splutter the mustard seeds. Add the fenugreek and let it brown a little.
Now add the dry red chillies and curry leaves.
Add the seasoning to the curry and mix well.

Serve with Hot rice

Happy Eating!!!