Colocasia root is a rich source of dietary fiber and carbohydrates.
Colocasia root is avilable in 2 types.Big Colocasia root and Small Colocasia root.
Big Colocasia root is called Kandi Chembu / Cheema Chembu and
Small Colocasia root is called Kannan Chembu/ Cheru Chembu in malayalam
In this recipe I used Kannan Chambu/ Cheru Chambu which is shown in the above picture.
The following ingredients are needed to prepare this spicy Curry.
Ingredients;-
Colocasia bulb/Alva mande/ Cheru chembu. - 8
Potato. -2 medium size
Bimbul/ Bilimbi -5
Hing powder. -1tsp
For seasoning:-
Coconut oil/ Oil. -1tsp
Mustard seeds. -1/2tsp
Red chilly powder. -1tsp
Instructions:-
Wash and slice Bimbul/Bilimbi length wise.Keep aside.
Peel and remove the outer skin,wash and chop the Potato into cubes.Keep aside.
Peel and remove the outer skin of Colocasia bulb and chop them into cubes.Wash and keep aside.
Method:-
In a cooking vessel add the Potato and Colocasia root cubes and add required Water and Salt.Boil and cook till soft but not mushy.Keep aside. Or
Pressure cook the chopped Colocasia bulb and chopped Potato cubes by adding required Water and Salt for about 3 whistles on high flame or till soft but not mushy.Keep aside.
Heat Oil / Coçonut oil in a pan an splutter Mustard seeds.
When the Mustard seeds crackle,lower the flame and add Red chilly powder and saute for a second.
Add the chopped and cooked Potato and Colocasia bulb pieces and mix well.
Add required Salt and 2 cup of Water. Mix and boil well for 2 minutes on low flame.
Add the sliced Bimbul/Bilimbi to the cooked Alva Mande and Potato pieces along with Water for consistency and boil well again.
Add Hing powder and mix well.
Add little more Water and boil for 1 more minute to get a thin gravy.
Switch of the flame.
A yummy, little spicy, lip smacking Potato Colocasia Theek Humman is ready to serve.
Serve this Potato Colocasia spicy Curry with steamed Rice, Chapathi etc.
Try the recipe and enjoy the dish.
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