Chembu asthram

Chembu (seppam kizangu/aravi/colocasia) - 250 gms
Grated coconut - 2 cups
Jeera (cumin seeds) - 1 teaspoon
Small onions (shallots) - 4-5 nos
Green chillies - 4-5 nos
Red chilli powder (hot cayenne pepper) - 1 teaspoon (5 gms)
Turmeric powder - 1/2 teaspoon
Garlic - 2 cloves
Salt to taste
Curds (yoghurt) - 2 cups

For seasoning
Dry red chillies - 4
Mustard seeds - 1 teaspoon
Curry leaves - 5-6 sprigs
Coconut oil - 2 teaspoons (10gms)

Peel and chop the colocasia into medium sized pieces. In a thick bottomed vessel pour in about hal a litre of water and let boil. Place the colocasia in it and cook with lid covered for about 10 minutes. Remove lid and add some salt and 1/2 teaspoon of chillie powder. Cook till the colocasia is really soft.
In a mixer grind together the coconut ,Jeera , small onions (shallots), Green chillies , red chilli powder (hot cayenne pepper),Turmeric powder and Garlic. Pour the mixture into the colocasia and continue simmering for a few more minutes till the masala emits a fragrance. Take off flame.
Heat the oil in a pan and fry the red chillies, crackle the mustard seeds and then add the curry leaves. Take off flame and pour into the colocasia. Keep covered till the mixture cools down a bit and then add 2 cups of curds (yoghurt) and mix well. Ready to eat with pickle.