Taro Curry/ Chembu Curry
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
Ingredients:
1 or 2 Chembu/Taro
1/4 cup grated coconut
1/4 cup yogurt
1 green chile
1/2 tsp red chili powder1/2 tsp turmeric powder
1/2 tsp salt
1/2 tsp cumin seeds
For tempering:
1 tsp oil
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
Curry leaves
1-2 dried red chiles
Instructions:
Remove the skin of the taro and wash well. Cut the tar into 1/2 inch cubes.
In a pot, add 1 cup water, add the taro, salt, chili powder and turmeric powder and simmer until the taro has been cooked through and is soft.
Blend together coconut, green chile, cumin seeds with little water until it is smooth. Add the coconut mix and yogurt to the taro and cook for 2-3 minutes until it is foamy.
For tempering, bring the oil to a boil in a small pan. Add the mustard seeds and fenugreek seeds. Once the fenugreek seeds turn dark, add the chiles and curry leaves and sauté for a few seconds. Add to the curry and mix well. Enjoy with rice.
From hotfrommyoven.blogspot.com