Directions
Wash and clean the mud from taro stem(Chembu Thal).Peel the skin from the it and cut it to 2 inch long pieces. Mix salt with it and squeeze out the thick serum inside and keep it aside.
Grind a corse paste of grated coconut, green chillies and small onions. Mix this with the chopped Chembu thal.
Heat coconut oil in a Pan. Splutter mustard seeds, add red chillies and curry leaves into it. Add the chembuthal mix into this. Sprinkle a little of water and cover it and cook for 5 minutes in medium flame. Lower the flame, open the lid and stir it until it get cooked well and become dry.