Chembu/Taro root/Seppankizhangu - 6 (medium-sized)
Curd - 1 cup
Chili powder - 1/4 tsp.
Turmeric powder - 1/2 tsp.
Salt (to taste)
Grated coconut - 1/3 cup
Cumin seeds - 1/2 tsp.
Green chilies - 1
Mustard seeds - 1/2 tsp.
Fenugreek seeds - 5 to 10 seeds
Whole dry red chilies - 1
Curry leaves - 2 sprigs
Oil - 1 tsp.
Peel the skin of the taro roots and wash them well.
Cut them into halves.
Add the taro and pour water until they're fully submerged to their upper surfaces in a container.
Add salt, chili powder and turmeric powder.
Cover and cook till they're tender (NOT MUSHY).
Grind the coconut, cumin seeds and green chilies with little water.
Add this paste to the cooked taro.
Let it cook for 3-4 minutes in simmer mode.
Add the curd and mix gently without breaking the taro.
Let it simmer for 2 minutes.
Season it with mustard, fenugreek seeds, curry leaves & dry red chilies (cut into halves) and serve hot with plain rice.