Nadan Chembu Astharam, is a traditional Kerala style taro root curry made with coconut and curd (yogurt) and lastly seasoned with coconut oil. Typically nadan chembu (organic backyard taro root) is used, preferably smaller size (tender ones), though full grown bigger ones can be used, the baby ones (kochu chembu) are more tastier for astharam.
Chembu or taro is a common root vegetable found abundantly in Kerala. These curries are not so popular with the younger generation but the older generation simply love it. As I have mentioned earlier; I try to include traditional recipes as much as possible in our family meal and this is one such curry which I make whenever chembu is available.
This curry is most popular in my hometown Kottayam, I have not seen this in Malabar (North Kerala). I have memories of my grandmother making this curry as a child, which was passed on to my amma.....and after marriage, my MIL also makes the curry the same way....my son loves this very much and and hence I make it whenever taro is available.
Some traditional recipes I try to include in our meals are Chembu Ularthiyathu, Kachil Puzhungiyathu, Chena Mezhukkupuratti, and Unakka Kappa Curry (dried tapioca)
Do try to include traditional Kerala recipes in your diets.