Chembin Thaal Theeyal / Taro Stem Coconut Masala Gravy

 Chembin thaal theeyal is a Kerala style delicious taro stem curry cooked in roasted coconut spicy masala gravy. Chembin thaal theeyal recipe is written with step by step method and photos.

The following ingredients are needed to prepare Chembin Thaal Theeyal.

Ingredients:-

Taro stems.       - 10
Tamarind.          - a gooseberry size
Shallots.             -10
Curry leaves.      - 2 spring
Mustard seeds.    - 1tsp
Dry red chillies.  - 2
Coconut oil.         - 2tbsp
Salt.                      - to taste

For grinding Roasted Coconut Spicy Masala Paste:-

Grated coconut.           -1 cup
Red chilli powder.       - 2tsp
Coriander powder.       -1 and 1/2 tsp
Turmeric powder.         -1/4tsp
Fenugreek seeds.          -1/4tsp
Coconut oil.                   -1tsp

Instructions:-

1). Peel the outer skin of taro stems and wash well. Chop the taro stems into small pieces and keep aside.

2). Peel and chop shallots into lengthy pieces.Broke dry red chillies into halves. Keep the chopped shallots, broken  dry red chilly halves and curry leaves on a plate.

3). Soak tamarind in little water for 5 minutes. Squeeze and extract tamarind juice and keep aside.

4). Heat 1tsp coconut oil in a kadai and roast grated coconut on medium flame till it turns golden brown. Lower the flame and add red chilly powder, turmeric powder, coriander powder and fenugreek seeds into the kadai and saute well on low flame.Switch off the flame and allow the above roasted ingredients to cool.

  5). Once cooled grind all the roasted ingredients together to a fine paste adding 2tbsp of water.Keep aside the ground roasted coconut spicy masala paste.

Method:-

1). Heat 2tbsp coconut oil in a pan and splutter mustard seeds and saute well. Add broken dry red chilly halves, chopped shallots and 1 spring curry leaves into the pan. Add little salt into the pan and saute well till the shallots turns little golden colour.

2). Add chopped taro stems into the pan and saute well. Cover and cook the chopped taro stems on low flame till soft.

3). Add extracted tamarind juice into the pan and mix with the cooked taro stems.

4). Add ground roasted coconut spicy masala paste into the pan and mix well.

5). Add required salt and 3/4 cup of water into the pan and mix with the masala paste. Boil for few minutes and make the gravy a little thick consistency.

6). Lastly add 1spring curry leaves into the pan and cook the gravy for 2 minutes on low flame. Mix well and switch off the flame.

 7). Transfer the taro stem coconut masala gravy to a serving bowl.

  A very tasty chembin thaal theeyal / taro stem coconut masala gravy is ready to serve with rice.