Chembu Puzhungiyathu / Boiled Malanga

Chembu

This is a typical Kerala special food, we usually boil this kind of tubers like tapioca, elephant yam, purple yam, lesser yam and eat with different type of chutneys. It is very healthy and nutritious food. This Taro is of bigger variety and the smaller ones are used for making curry. Here it is served with coconut curd chutney.

Ingredients
  • Taro / Malanga – 4
  • Salt
  • Water

Curd Chutney

  • Shallots – 3
  • Grated coconut – 1/2 cup
  • Green Chilly – 2
  • Curry leaf -1/2 sprig
  • Curd – 1/4 cup
  • Salt

Preparation

  1. Peel the skin of Malanga, wash and cut into pieces. Boil in plenty of water until they are fork tender. Add salt, cook for 2 more min then drain all the water(Take care not to overcook).
  2. Grind coconut, green chilly, curry leaf, shallots together. Add curd and salt into this and mix well. Serve the cooked malanga with curd chutney.

 

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