मMasala AtlasBiryani
Kerala

Chembu Asthram

Taro root mash in a spicy coconut-yogurt base, a central Kerala specialty.

Prep20 minCook30 minTotal50 minServes4DietVegLevelMediumSpice
Chembu Asthram from Kerala

About this dish

Chembu Asthram is a classic vegetarian delicacy from the Kottayam and Central Travancore regions of Kerala. It features Taro root (Chembu) cooked into a thick, slightly coarse mash and seasoned with a sharp, tangy yogurt-coconut paste. It is a staple during the 'Ettunombu' (eight-day fast) and is prized for its unique balance of spicy, sour, and earthy flavors.

Ingredients

The Base

  • 500g Taro root (Chembu), peeled and cubed
  • 1/2 tsp Turmeric powder
  • 1 tsp Chili powder
  • Salt to taste
  • 2 cups Water

Coconut-Yogurt Paste

  • 1 cup Freshly grated coconut
  • 4-5 Small shallots
  • 1 tsp Cumin seeds
  • 2 Green chilies
  • 1/2 cup Sour yogurt (whisked)

Tempering

  • 2 tbsp Coconut oil
  • 1 tsp Mustard seeds
  • 2 Dry red chilies
  • 2 sprigs Curry leaves
  • 1/4 tsp Fenugreek powder

Method

  1. 1

    Clean the Taro

    Peel the taro root and cut into small 1/2 inch cubes. Wash them multiple times in water mixed with a little vinegar or tamarind to remove the sliminess. Wear gloves if your skin is sensitive to the calcium oxalate crystals in raw taro.

  2. 2

    Boil the Root

    Place the cubes in a pot with water, turmeric, chili powder, and salt. Cook on medium heat until the taro is very soft and can be easily mashed with the back of a spoon (approx 15-20 minutes).

  3. 3

    Mash the Taro

    Once cooked, drain any excess water (leave just a little). Use a potato masher to coarsely mash the taro. It shouldn't be a smooth puree; having small chunks provides the characteristic 'Asthram' texture.

  4. 4

    Prepare the Masala

    Grind the grated coconut, shallots, cumin, and green chilies into a very smooth, fine paste using a little water. The finer the paste, the better the mouthfeel of the gravy.

  5. 5

    Combine and Simmer

    Add the coconut paste to the mashed taro and mix well. Simmer on low heat for 5 minutes, allowing the flavors to penetrate the starchy root. Stir continuously to prevent burning.

  6. 6

    Add the Tang

    Turn the heat to the lowest setting and stir in the whisked sour yogurt. Mix thoroughly but do not let it boil, as the yogurt will curdle. Heat through for just 1-2 minutes until steaming.

  7. 7

    Temper the Spices

    In a small pan, heat coconut oil. Splutter mustard seeds, then add dry red chilies and curry leaves. Once the leaves are crisp, sprinkle the fenugreek powder and immediately pour the hot oil over the curry.

Notes & variations

  • If the taro is very slimy, parboil it in water with a piece of tamarind and discard that water before proceeding.
  • The yogurt must be sour to provide the necessary 'kick' that balances the starchiness of the taro.
  • You can substitute taro with Yam (Chena) for a variation called Chena Asthram.
  • If the gravy becomes too thick, thin it with a little warm water before adding the yogurt.

Serve with

Serve as a side dish with hot Matta rice and a simple stir-fry (Thorans).

Cook's note

Never skip the fenugreek powder at the end; it provides the specific 'temple-style' aroma essential for this dish.

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