Chembu (seppam kizangu/aravi/colocasia) - 200 gms
Green chillies - 5-6 nos (slit lengthwise)
Coconut oil - 4 teaspoons (20gms)
Curry leaves - 2 sprigs
Salt to taste
Peel, chop and chop colocasia into medium sized bits. Boil water in a thick bottomed vessel (enough to immerse the colocasia bits) and cook the colocasia and slit green chillies in it. Once soft, take off flame and add the curry leaves, coconut oil and salt. Keep aside with lid closed for about 1/2 hour for the flavours to mix.
2 hours ago