Kembu Curry

Madikeri

A tangy and comforting curry made from colocasia leaves and stems, simmered with local spices.

  • recipe
  • kodava-cuisine
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During the wet monsoon months, tender wild colocasia (Kembu) shoots flourish along the shady hill slopes of Kodagu, inspiring the creation of Kembu Curry. Because raw colocasia leaves contain microscopic calcium oxalate crystals, Kodava cooks boil them thoroughly with ample sour tamarind or Kachampuli to eliminate any itchiness. Simmered with garlic, green chillies, and aromatic coriander, it yields a comforting, velvety green gravy.

Recipe Details

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 4
  • Cuisine: Kodava / Kodagu
  • Course: Main Course / Vegetarian Curry

Equipment

  • Earthen cooking pot or deep saucepan
  • Wooden masher

Ingredients

  • 10–12 tender colocasia leaves with stems (Kembu), cleaned and chopped
  • 1/2 cup thick tamarind extract (or 1 tbsp Kachampuli)
  • 1 medium onion, finely chopped
  • 5–6 garlic cloves, minced
  • 1 tsp mustard seeds
  • 1 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • 3 green chillies, slit
  • 2 tbsp coconut oil or cooking oil
  • 1 tsp salt (to taste)
  • 2 cups water

Method

  1. Wash the colocasia leaves thoroughly; peel the fibrous outer strings from the stems and finely chop both leaves and stems.
  2. In a deep pot, combine the chopped leaves and stems with 2 cups of water, tamarind extract, 1/2 tsp turmeric, and salt.
  3. Boil vigorously on medium heat for 18–20 minutes until the greens and stems are completely tender and soft.
  4. Use a wooden masher or the back of a ladle to crush the boiled greens into a coarse, velvety puree.
  5. In a separate skillet, heat coconut oil over medium heat; add mustard seeds and let them crackle.
  6. Add the chopped onions, minced garlic, and slit green chillies, sautéing until the onions turn golden brown.
  7. Stir in the coriander powder, cook for 30 seconds, then pour the tempering into the mashed colocasia pot.
  8. Stir in the Kachampuli (if using instead of tamarind) and simmer the curry on low heat for 8–10 minutes until thick and aromatic.

Notes

  • Serving Suggestion: Served warm with steamed Akki Roti, Kadambuttu, or hot rice and a spoonful of ghee.
  • Storage & Make-Ahead: Like all leaf preparations, it tastes exceptional when rested for a few hours. Keeps refrigerated in an airtight glass container for up to 2 days.