Chembu Asthram (Kalloppara Ammachy's speciality)

I don't know how to explain what this dish is to me. Its not me alone I know. Many who have spent their childhood with their grandparents are familiar with this dish and just the memory itself  is sure to spark your taste buds with the flavour and taste of this simple dish of yesteryear. 

For me, its my paternal Grand mom or Kalloppara ammachy who comes to my mind. Appachan and Ammachy had cocoa plantation.  After Appachan passed away, Ammachy used to take care of everything and she had good, faithful people to help her out too. Our local farmers market in Mallapally operates two days a week- Tuesdays and Fridays. So these days, her helpers come early in the morning by around 4:30 and start plucking the cocoa pods. Once everything is plucked, Ammachy also sits with them to break the pods and remove the beans. By 8am, these beans were taken to the market and sold. By 9 am, the person will be back with the money. So these two days, there was no time for cooking elaborate breakfast. And it was always Kanji/Rice Gruel and Chembasthram for breakfast. 

This is her recipe.

Chembu/Colocasia: 500 gms

Green Chillies: 10 slit

Trmeric Powder: 1/4 tsp

Salt: as needed

KudamPuli/Gambooge: 1

To Grind to a fine paste

Coconut: 1 cup

Cumin: 1/2 tsp

Garlic: 4 cloves

To Temper:

Oil: 1 tbsp

Mustard: 1/2 tsp

Dried Redy chily:2

Curry Leaves: 1 sprig

Small Onion;2

Cook the Colocasia with greenchillies, turmeric powder, salt and Gambooge with a little water.

Once the colocasia is cooked, add the ground paste and let it boil.

Take off fire.

Heat oil in a kadai and splutter mustard, onion, redchilly, curryleaves.

Pour over the curry and serve with Kanji.