Chembu can be used broadly in Kerala in a multitude of recipes.This can be a starchy vegetable and it is quite scrumptious steamed, fried or smothered with seasonings. This really is found growing in many homes in Kerala and thrive with no attention.
This can be a simple recipe which goes well with grain.
Turmeric powder- 1/3 teaspoon
Coconut grated- 1/2 cup
Eco-friendly chilies- 4 (Increase the if you want it with increased heat)
Cumin 1/3 teaspoon.
TamarindBody tablespoon. Mix well with a few water to acquire tamarind extract. Discard the seeds.
Prepare the diced chembu using the turmeric powder and salt about 1 cup water, over medium flame.
As the chembu is cooking, grind the coconut, chilies and cumin to some smooth paste.
When the chembu is cooked, add some coconut mixture into it and prepare on low heat.
Once the chembu curry begins to boil, add some tamarind extract and blend well. Switch off and covered for any couple of minutes.
Inside a seperate small pan, add oil. Once the oil is hot, add mustard seeds.
As mustard seeds begin to pop, add some shallots and curry leaves and fry till they turn brown.
Pour this within the curry. Mix well. Adjust salt.
Serve warm with grain.
Note: Chembu could possibly get mushy if overcooked.
