This curry is typically prepared during the Karkkidakam month, which falls in July.This curry can be enjoyed with rice or kanji.
Ingredients
colocasia stem
green chilly
water
salt
turmeric
tamarind
coconut oil
mustard
raw rice- 1 tbsp
dry chilly
curry leaves
hing-1/4 tsp
Preparation
Clean and chop the stems, then wash it well. Take this in a clay pot, add salt,green chilly, water and turmeric, then cook it well. Heat oil in a pan, add mustard, let it pop well, then add dry chilly, raw rice and hing, roast it well, then add to curry.
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