Kembu (Colocasia) curry

Kembu (Colocasia) curry is usually prepared in monsoon season. The leaves are often boiled with coconut milk to make a soup which is rich in iron.

 Ingredients

• 1 kg of Kembu leaves (Colocasia) with its large stalk
• 6/ 7 green chillies,
• 1 teaspoon of mustard seeds,
• 1 teaspoon of cumin seeds,
• ½ coconut
• 3 or more lime,
• Salt to taste
• 1 tsp turmeric powder

Method

• Clean the leaves and the stalk by drawing out all the outer thread like covering on the stalk and break the stalk or cut it to pieces. Chop the leaves also.
• Wash and season the whole (leaves & the stalk) with a little oil, mustard, garlic (smashed), and red dried chillies.
• Put a teaspoon of Turmeric powder and a teaspoon of salt, pour a cup of water, and allow it to boil.
  Grind the coconut, cumin seeds, mustard seeds and the green chillies together to a smooth paste and add the paste to the boiling substance and mix well.
• When all the stalk and leaves are well cooked add the juice of three limes or more if required
• Add a few small pieces of jaggery for taste.

Best Eaten

• Most often it is served with Akki Otti