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Main Course

Colacasia Curry

Rich, fragrant, and full-bodied — this mixed curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

15 min total|Prep 15 min|Cook 20 min|4 servings|easy

Ingredientsfor 4 servings

1 tsp Coriander seeds
3 nos Red chillies
Salt, to taste
Asafoetida powder A pinch (Kayam)
250 g Colacasia Chembu
Oil — for frying
¼ tsp Mustard seeds
¼ tsp Black gram (Uzhunnuparippu)
½ tsp Chilly powder

Preparation

Step 1
Cook the vegetable drain it, peel it and set aside.
Step 2
Grind the coriander seeds and red chillies straightaway into a fine powder and sprinkle the powder over the vegetable.
Step 3
Sprinkle the asafoetida powder and salt to taste over the vegetable, Stir everything together thoroughly and set aside.
Step 4
Heat a little oil in a sauce pan.
Step 5
Add mustard seeds and black gram.
Step 6
When the mustard crackles, add the vegetable and cook until the curry is done.
Step 7
More oil may be added, if necessary.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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