If you are fond of fish curries that use gambooge i.e kudampuli in Malayalam then this curry is also something you are sure to fall prey to. I should say a vegetarian version of a fish curry with kudampuli. Cook it in an earthern pot(manchatti) just as you would do for a typical Kerala fish curry and enjoy with hot steamed matta rice.
1/2 kg taro root/chembu, peeled and cut into small pieces(keep it soaked in water)
1 Tbsp garlic chopped
1 Tbsp ginger chopped
2 green chillies slit
5-6 shallots, sliced thin
2-3 small pieces of kudampuli/gambooge
1 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
few curry leaves
2 cup water
3Tbsp coconut oil
salt to taste
- Soak the gambooge/kudampuli in a little water and keep aside.
- Heat the oil in a pan or earthern pot(manchatti).
- Splutter mustard seeds followed by the fenugreek seeds. Saute for a few seconds, then add the chopped garlic, ginger, green chillies and shallots. Saute well for 4-5 minutes or until the shallots start turning golden brown.
- Reduce to low flame and add the turmeric powder and chilli powder . Saute for 2-3 minutes on low flame itself.
- Add 2 cups of water and soaked kudampuli. Bring this to a boil. Let it boil for a few minutes. Now add the chembu, salt and curry leaves. Cover and cook for 5-6 minutes or until the chembu is cooked well and the gravy thickens slightly.
- Serve this fish curry tasting chembu mulakittathu with steamed rice.