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       Ingredients How to?

kg Chembu (Colocasia/ Arvi)
1 cup Coconut (scraped)
tsp Turmeric Powder
2 Green Chilies
1 Garlic (small)
tsp Cumin Seeds
1 stem Curry Leaves
2 Dry Red Chilies
tsp Mustard Seeds
1 tbsp Coconut Oil
Water (for cooking)
Salt (to taste)

Peel the chembu. Wash well and cut into small pieces.
Place it in a cooker and add enough water, salt and turmeric powder. Pressure cook it.
Grind coconut, cumin seeds, green chilies and garlic pods in a blender, to form a smooth paste.
Add this paste to the cooked chembu and add the required water.
Boil the mixture for 1 minute.
Heat coconut oil in a saucepan and add mustard seeds.
When they start spluttering, add dry red chilies and curry leaves.
Let them fry for a minute and add this to the chembu curry prepared earlier.
Serve hot.

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