Prep Time | 30 minutes |
Servings |
people
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- Chembu(Colocasia/Aarbi) - 250 g
- Garam masala - 1 Tsp
- Red chilli powder - 3 Tspn
- Turmeric powder - 1 Tsp
- Salt(To taste) -
- Cumin seeds - 1 Tsp
- Chopped onion - 1 Cup
- Ground Tomato - 1 Cup
- Coriander leaves - 1 Pinch
- Coconut/Refined Oil - 3 –
Ingredients
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- 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.
- 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.
You can visit this link Chena Errisery. You can also visit this link Chembu Moru Curry.