Chembu /Cheppankizhangu / Arbi Upperi : - Palakkad style
South Indian Meals
Karis / Sides
Chembu / Cheppankizhangu / Arbi upperi is a childhood favourite ! A recipe that I learnt from Chandra Athai, who is a terrific cook and makes sure that I get to taste hers whenever I go home !
Ingredients
Chembu / Seppakizhangu / Arbi / Colocasia - ½ kg
Channa dal - 2 tbsp
Urad dal - 2 tbsp
Dry red chillies - 9-10 or to taste
Grated coconut
Oil - any neutral oil
Tamarind - a small piece
Curry leaves
Asafoetida
Salt
Directions
- Pressure cook the chembu - 2 whistles.
Peel, chop and set aside .
Roast channa dal, urad dal, red chillies with a little oil. Add grated coconut towards the end and roast that to a golden brown too. Add tamarind and roast lightly for easier grinding. Make sure to break the tamarind to small pieces to protect your mixer blades. Grind these together to make a coarse powder.
Heat kadai. add oil . Temper with mustard seeds, urad dal, jeera, curry leaves and asafoetida. Add the cooked chembu.
Add salt and the ground masala powder. Mix well
Cover and cook for a few minutes. Open and slow cook until roasted. Works best in a good iron or cast iron kadai.
Optional - you can add red chilli powder, turmeric powder and some sambar powder for more flavour and texture.