Chembu Thenga Paal Curry|| Colacasia/Taro Root In Coconut Milk Curry|| Traditional Kerala Recipe|| Ep No :169

 

Colacasia is a genus of flowering plant belongs to the family Araceae.The plant is native to south eastern Asia and Indian subcontinent.They are herbaceous perennial plants with a large corm or just below the ground surface. Their leaves are usually very large in size that is around 20 to 150 cm long with a sagittate shape.Like other members belongs to this plant family , the plant contains an irritant which causes intense discomfort to the lips , mouth and throat .This acridity is caused due to the part by microscopic needle like raphides of calcium oxalate monohydrate.So this must be processed by cooking, soaking or fermenting.Moreover sometimes it needs to add along with an acid like lime or tamarind, right before it is taken to consume.The common name is Taro root.

Kingdom - Plantae
 Clade  - Tracheophytes
Family - Araceae
Subfamily= Aroideae
Tribe - Colocasieae


Method Of Preparation

Switch on the flame and keep an earthen pot.
When it gets hot add two tablespoon of coconut oil.
When coconut oil heats up , add half teaspoon of mustard seeds, half teaspoon fenugreek seeds and a pinch  teaspoon of fennel seeds .

When they pop up add one chopped onion, saute well.
Then add two green chilies, six garlic choppes and sliced small piece ginger, stir well.

Now add two tablespoon of Kashmiri red chili powder , one and half tablespoon of red chili powder,one and half tablespoon of coriander powder , quarter teaspoon of turmeric powder , half teaspoon garam masala and one teaspoon meat masala.

Stir well till raw smell goes pff .
Add half glass water and stir well.
Now add chopped colacasia and add half glass water, cook well.

Add salt , keep on high flame till boiling and then reduce flame to allow to cook colacasia well.
Then add one and half cup second extracted coconut milk , bring to boil.

Then add first extracted coconut milk , bring to boil.
Add two tablespoon of Vinegar prepared from natural palm toddy.
Add only half teaspoon of vinegar, if using synthetic vinegar, instead of natural home made vinegar.

Add two sticks of fresh coriander leaves and three sticks of curry leaves.
Switch off the flame and serve after ten minutes with hot rice.




Ingredients
Cococnut oil- Two tablespoon
Mustard seeds - Half teaspoon
Fenugreek seeds - Half teaspoon
Fennel seeds- one pinch 
Onion -One Nos
Garlic - Six Nos
Ginger - One small piece
Kashmiri red chili powder - Two tablespoon
Red chili powder - One and half tablespoon
Coriander powder - One and half tablespoon
Turmeric powder - Half teaspoon
Garam masala - Half teaspoon
Meat masala - One teaspoon
First extracted fresh coconut milk - One  glass
Second extracted fresh coconut milk - One and half g;ass
Natutral vinegar prepared from palm toddy -Two tablespoon
Curry leaves - Six sticks
Water - As required
Salt - As per taste.

Short Video 



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