Kerala Recipes

Here is a traditional Kerala dish made using Taro or Colocasia – Chembu Kuzhachathu or Smashed Taro. As I have mentioned in my previous posts, Malanga root can be used in this recipe instead of Taro and they taste almost the same. This dish was made my mother-in-law and the picture was taken long back. Just like Tapioca/Yuca, Taro is used as a staple or as a side dish in Kerala cuisine.

Chembu Kuzhachathu (Smashed Taro/Malanga)

You can serve this Smashed Taro as a main dish or as a side dish with Rice.

Ingredients

1. Malanga Root/Taro (Chembu/Arbi) – 3 to 4 large ones (1 kg approx)
2. Turmeric Powder – 1/2 tsp
3. Coriander Powder – 1/2 tsp
4. Red Chilly Powder – 1 tsp (Alter according to spice tolerance)
5. Dried Red Chillies – 3 or 4
6. Diced Shallots – 4 or 5
7. Curry Leaves – a sprig
8. Oil – 1 tbsp
9. Salt – taste
10. Water – as needed

Preparation Method

1. Peel the skin from the Taro/Malanga root and wash it thoroughly. Chop into medium sized pieces.
2. Take the Taro in a deep pan and add water so as to cover it. Add salt and little turmeric powder.
3. Bring everything to a boil. Cover and simmer the taro until it is tender. This will take atleast 10-15 minutes depending on the variety used.
4. When the water has almost evaporated, open the pan and add red chilly powder and coriander powder.
5. Mix the taro pieces with a spatula smashing the big chunks.
6. Meanwhile for seasoning, heat 1 tbsp oil in another pan and splutter mustard seeds. Add shallots, dried red chillies and curry leaves. Saute till the shallots are brown and remove from heat.
7. Add the seasoning to the smashed taro. Mix everything and saute for a few minutes and remove from heat.

Note

• You can alter the consistency of this dish by increasing or decreasing the water content. I prefer to have a bite to the dish and so I haven’t mashed all the pieces.

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