Palchembu Ularthiyathu
Slow-roasted in coconut oil with a generous hand of spices, this mixed fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 2 servings
- 1/4k g Colocasia Chembu
- 1 tsp Turmeric
- 4 nos Dry red chillies
- 1 tsp Cumin seeds (Jeerakam)
- 10 nos Shallots (kunjulli)
- 1 tsp Mustard seeds
- Curry leaves, a few
- Salt, to taste
Preparation
Step 1
For preparing palchembu ularthiyathu, first cook colocasia with turmeric, salt and little water.
Step 2
Crush shallots, cumin and dry chillies.
Step 3
Heat oil, let the mustard seeds crackle and curry leaves. Add crushed onion. Add colocasia and fry again.
Step 4
Palchembu ularthiyathu is ready.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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