Chembin Thandu Pulincurry

1. Colocasia stem cut into ½ inch thick pieces after removing skin – 2 cups

Green chillies – 4, chopped

Salt – As required

Turmeric powder – ¼ small spoon

Water – 2 big spoons

2. Tamarind – Gooseberry sized

3. Water – 1.5 cups

4. Asafoetida – 1 small piece

5. Coconut oil -1 big spoon

6. Mustard – ¼ small spoon

Red chillies – 1, cut into two

Curry leaves – 1 stalk

1. Mix together ingredients no: 1 and cook well in an earthen pot.

2. Soak tamarind in a little water, squeeze it and filter.

3. Along with 1.5 cups of water, add tamarind juice to cooked colocasia stem.

4. Add asafoetida too and boil well the curry.

5. When the curry starts to thicken, take it from flame.

6. Heat oil and sauté ingredients no: 6 and pour to the curry.

Source: Vanitha Magazine September 1-15 2017

You can read a few more vegetarian yam and colocasia recipes here. Click on the images in the gallery to read.

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