Colaccasia 2500G

Colocasia, also known as taro, is a starchy root vegetable that is commonly used in various culinary traditions, including Kerala cuisine. In Kerala, colocasia is often featured in dishes such as "Chembu Curry" or colocasia curry. The root is peeled, diced, and then cooked in a spiced coconut-based gravy.

To prepare Chembu Curry, the diced colocasia is usually boiled or steamed until tender. Meanwhile, a flavorful masala is created by grinding together coconut, green chilies, turmeric, cumin, and other spices. This masala is then combined with tamarind paste to create a tangy and aromatic base for the curry.

The boiled colocasia is added to this masala mixture, allowing it to absorb the flavors during the simmering process. The result is a delicious and mildly spiced colocasia curry that perfectly complements rice or Indian bread. Chembu Curry reflects the use of locally available ingredients and the unique flavor profile characteristic of Kerala's traditional cuisine.