Nadan chembu astram recipe / Taro root curry recipe

Nadan chembu astram or taro root curry- is another traditional curry of kerala.  It is made with taro roots ( chembu), coconut paste and curd (Yogurt). It can be called as grandma's menu recipe as this one is not so popular among younger generation. But the old generation, they simply love it. It is an excellent combination for kanji or rice porridge or rice gruel.

The amount of curd used is depends on its sourness, so I can't give the exact amount, I used 1/2 cup home made curd and also the amount of green chilies used is also vary, depending on your taste preference.

Chembu Astaram recipe | Taro root curry recipe Author: Anju Aneesh Recipe type: Side dish Cuisine: India, South India, Kerala Preparation time: 15 minutes \ Cooking time: 20 minutes | Total time: 35 minutes Ingredients To cook taro root 250 gram taro root / chembu, peeled and cut into cubes 2 cups water 1/4 teaspoon turmeric powder 1/2 teaspoon chili powder Salt to taste To grind 3/4 cup grated coconut 3 green chiliies 1/4 teaspoon cumin seeds or jeera 1/2 cup water And 1/2 to 3/4 cup curd Direction of preparation of nadan chembu astram or taro root curry Cook taro root pieces with turmeric powder, chili powder, and salt in two cups of water on low flame till the taro roots became soft. Meanwhile, grind grated coconut with green chilies, cumin seeds and 1/2 cup of water. You have to make a smooth paste. Once the taro root became soft, add coconut paste, mix well and cook covered for  1 or 2 minutes till the raw taste of coconut leaves. Add curd and mix well. Immediately switch off the stove. Heat oil in a pan, splutter mustard seeds, saute curry leaves and dried red chilies for a minute. Immediately pour on top of the curry.

  Let us go to the step by step preparation of taro root curry

1. Cook taro root pieces with turmeric powder, chili powder, and salt in two cups of water on low flame till the taro roots became soft. ( cook on high flame till it boil, then reduce the flame to low medium).
   
2. Meanwhile, grind grated coconut with green chilies, cumin seeds and 1/2 cup of water. You have to make a smooth paste.
   
3. Once the taro root became soft, add coconut paste.
   
4. Mix well and cook covered for  1 or 2 minutes till the raw taste of coconut leaves.
   
5. Add curd and mix well. Immediately switch off the stove.
   
6. Heat oil in a pan, splutter mustard seeds, saute curry leaves and dried red chilies for a minute. 
   
7. Immediately pour on top of the curry.
   
8. Serve with rice.