Chembu Kuzhambu is a recipe from Kerala. Chembu is a malayalam name for colocasia. This is a common part in the food of malayali’s. Chembu kuzhambu is a tasty recipe made with combination of chembu along with grinded coconut. It is a good recipe to try with chappathy or roti. It can also be used with steamed rice. 

Preparation Time: 5 – 10 minutes

Cooking Time:  20 – 25 Minutes

Servings:  2 – 3 persons

Main Ingredients: Colocasia / Arbi /Chembu

Cuisine: South Indian

Course / Category: Vegetarian

Ingredients

Colocasia / Arbi (Hindi)/Chembu (Malayalam): 250 gm

Coconut: ½ cup (grated)

Cumin Seeds: ½ teaspoon

Turmeric powder: ½ teaspoon

Fish Tamarind/Kudampuli: 2 numbers

Salt: as required

Shallots: 6 – 8 Numbers

Mustard: 1 teaspoon

Coconut Oil: 2 tablespoon

Curry Leaves: 5 – 6 leaves

Method to Prepare Chembu Kuzhambu

1. Cook chembu (arbi) with adequate amount of water and fish tamarind.

2. Grind coconut, turmeric, shallots, cumin seeds in mixer.

3. Add this mix to cooked chembu (arbi).

4. Cook well to get thick gravy. Add 1 tablespoon of coconut oil & keep it closed for 5-10 minutes

5. Heat oil in pan add mustard, when it splutters add chopped shallots & curry leaves & season above curry.

Your Chembu Kuzhambu is ready to serve. Serve with chappathy or steamed rice.