Boil Chembu pieces with adequate water adding Red chilly & turmeric powder and salt.
Grind the coconut with 1 shallot and cumin seeds to a fine paste. Add the ground paste to cooked Chembu and allow to boil for 2-3 minutes.
Now turn off the heat, slowly add the curd and mix well.
Seasoning/Tempering - Heat Oil in a Frying pan. Splutter mustard seeds and then add slicked shallots and dried red chilly pieces. Add curry leaves. Once saut?ed, remove from heat and add the seasoning to the curry.Serve with kanji/rice gruel or rice & papad.
