Venti Randayi / Chembu Thandu Koottan /Colocasia Stem Curry

Colocasia Stem is called Venti in Konkani and Chembu Thandu in Malayalam. Venti Randayi is a very tasty Kerala style dish made with Colocasia stem (Chembu Thandu), Pumpkin and Cow peas.This delicious Colocasia Stem Curry goes well as a side dish with Rice.


 The following ingredients are needed to prepare Venti Randayi.

Ingredients:-

Colocasia stem.  -1 cup chopped
Pumpkin.              -1 cup chopped
Red Cowpeas.      -1/4 cup
Tamarind.              - a Gooseberry size
Red chilly powder. -1tsp
Turmeric powder.   -1/4tsp
Salt.                        - to taste

For Seasoning:-

Coconut oil.   -1tsp
Red chillies.   -2
Curry leaves. -1spring
Shallots. -5

Instructions:-

Peel the Colocasia stems and chop into thin 1inch pieces lengthwise. Wash and keep aside.

Peel the outer skin and chop the Pumpkin into medium pieces. Wash and keep aside.

Wash and pressure cook the Red Cowpeas for 2 whistles adding 3/4 cup of Water and keep aside.

Soak Tamarind in water and extract Tamarind Juice and keep aside.

Peel and chop Shallots and keep aside.

Method:-

In a wide bottom pan add the chopped Colocasia stem pieces, Tamarind Juice and 1/4 cup of Water.Boil and cook for 20 minutes on low flame and stir in between.

Add the chopped Pumpkin pieces, Turmeric powder, Red chilly powder, Salt and 1/4 cup of Water. Boil and cook for 10 minutes on low flame.

Add cooked Red Cowpeas and mix well with the cooked Colocasia stem pieces and Pumpkin pieces. Cook for a minute and switch off the flame.

Heat oil in a pan for seasoning and add broken Red chillies and Curry leaves. Add the chopped Shallots and saute well till the shallots became golden brown colour.

Add the above seasoning into the wide bottom pan and mix well.

A tasty Kerala style Chembu Thandu Curry is ready to serve with Rice.