Taro is extensively used in South Asia. In Kerala state, it is used as a staple food, as a side dish, or as a component in various side dishes. As a staple food it is steamed, and eaten with a chutney of green pepper and shallot onions. The leaves and stems of certain varieties of taro are used as a vegetable in Kerala.
6 - Chembu / Taro, cut to small pieces
1/2 tsp - Turmeric powder
1/2 tsp - Red chili powder
2 - 3 flakes - Garlic
1/2 inch - Ginger
1 cup - Yogurt / Curds
1 tsp - Mustard seeds
1 tsp - Fenugreek seeds / Uluva
4 - Whole dry red chili
2 sprigs - Curry leaves
1 ) Boil taro in enough water with red chili powder, turmeric powder and salt. Cook till taro is well cooked.
2 ) Meanwhile grind ingredients listed to be ground to a thick paste.
3 ) Add ground paste to cooked taro. Add little water to make a thick gravy. Adjust salt as to taste. Cook on low heat till it comes to a boil. Take off the stove.
4 ) In a pan heat oil and pop mustards. Then add fenugreek seeds, whole red chili, curry leaves. Season chembu moru curry.
Serve with rice as a side dish.