Name: Chembu Masala | Colocasia Masala | Taro Masala
Prep time: 30 min
Total time: 30 min
Ingredients: 250 g Chembu (Colocasia/Aarbi); 1 Tsp Garam masala; 3 Tspn Red chilli powder; 1 Tsp Turmeric powder; Salt (To taste); 1 Tsp Cumin seeds; 1 Cup Chopped onion; 1 Cup Ground Tomato; 1 Pinch Coriander leaves; 3 – Coconut/Refined Oil

Chembu Masala | Colocasia Masala | Taro Masala

By SobhaKesavan

• November 1, 2017

Chembu Masala | Colocasia Masala | Taro Masala

Chembu Masala is a semi gravy type masala dish, which goes well with roti, rice varieties, poori etc. The dish is tasty, spicy and slightly tangy. Chembu also called as Taro root is the most favorite vegetable of many of us. In Kerala almost all houses have colocasia plants in their backyard. Chembu Masala is a very simple recipe that can be made in a jiffy and tastes delicious. Working mothers and bachelors can count on the dish when they are facing busy schedules. Kids love Colocasia Masala and you can adjust the hot flavor as per their liking. Colocasia Masala is a nutritious dish and you can note the dish in your menu. Also termed Taro Masala, you can discover a well detailed recipe here that can be easily prepared at home.

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

250 g Chembu Colocasia/Aarbi
1 Tsp Garam masala
3 Tspn Red chilli powder
1 Tsp Turmeric powder
Salt To taste
1 Tsp Cumin seeds
1 Cup Chopped onion
1 Cup Ground Tomato
1 Pinch Coriander leaves
3 – Coconut/Refined Oil

Instructions

Boil the Chembu (Colocasia/Aarbi) and then put them in normal water for some time, peel and keep them separately.
Heat Oil in a Cheenachatti/Kadai and add the cumin seeds into the hot oil.
Add the chopped onion and stir well.
When colour of the chopped onion turns into golden/brown, add the ground tomato and stir it further.
Add Garam Masala powder, Red Chilli powder, Turmeric powder and Salt also and stir the mix well.
When colour of the mix turns into golden/brown, add 2 - 3 cups of water and allow to boil the mix for about another five minutes.
After about five minutes, add the cooked and peeled Chembu (Colocasia/Aarbi) into this gravy and boil it for another 5-10 minutes. The delicious masala dish is ready.
Cut Coriander leaves into small pieces and garnish the dish with these pieces. This Masala can be served as side-dish for Chappathi/Poori and cooked Rice etc.