Name: Chembu Peera Patichathu(Colacassia in Dry Coconut masala) recipe by Sheena Omana Narayanan at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: For Cooking Colacassia; Colacassia OR Arbi - 250 gms ( clean and cut length wise, wash and set aside in water); Green Chilly- 1 or 2 nos depend on your spice level; Water- 1/4 cup; Turmeric Powder- 1 tsp; Salt as per your taste; Kodumpulli( Kerala tamarind)- 3 small pieces; Curry leaves few sprigs; Coconut oil- 1 tbsp; For ground masala; Grated coconut- 1 small cup; Shallots- 3-4 nos; Garlic- 1 or 2 pieces; Cummin seeds- 1 tsp; Turmeric Powder- 1/2 chilly powder; Chilly powder- 1 tsp; curry leaves- 4 or 5 leaves

ABOUT Chembu Peera Patichathu(Colacassia in Dry Coconut masala) RECIPE

Chembu is Colacassia or Arbi, Peera is basically Crushed shallots,cumin seeds and cocount base and Pathichathu is a kind of cooking process we Keralites generally cook in Clay pot(Meen chatti) which is cooking dry. This dish is inspired from Meen(Fish) patichathu. So one who don't eat non veg can definitely try this amazing veg dish from Kerala.

Ingredients Serving: 2

For Cooking Colacassia
Colacassia OR Arbi - 250 gms ( clean and cut length wise, wash and set aside in water)
Green Chilly- 1 or 2 nos depend on your spice level
Water- 1/4 cup
Turmeric Powder- 1 tsp
Salt as per your taste
Kodumpulli( Kerala tamarind)- 3 small pieces
Curry leaves few sprigs
Coconut oil- 1 tbsp
For ground masala
Grated coconut- 1 small cup
Shallots- 3-4 nos
Garlic- 1 or 2 pieces
Cummin seeds- 1 tsp
Turmeric Powder- 1/2 chilly powder
Chilly powder- 1 tsp
curry leaves- 4 or 5 leaves

Instructions

Heat clay pot add colacassia pieces,turmeric powder,Green chilly ,salt and water. Cover with lid and allow it to cook until colacassia turns tender.
Add kodumpulli pieces and curry leaves and cook until water oozes out.
While your colacassia is cooking, meanwhile we can prepare ground masala.
Take all the ingredients given under ground masala in mixer jar and just crush it once. Do not add any water
Now add this ground masala to cooked Colacassia and stir slowly without breaking any pieces.Cover with lid and cook for 2 to 3 mins
After 3 mins pour coconut oil and curry leaves, cover with lid. Do not mix. Just leave just like that.
Switch off the flame and serve with steam rice and Sambar or vettu Pulinkari

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