Chembu Puzhungiyathu With Chilly Tamarind Dip

Chembu Puzhungiyathu is a traditional  Kerala breakfast that most Malayalees love.

Chembu Puzhungiyathu

Ingredients

• Malanga Root/Taro (Chembu) – 3 to 4 large ones (1 kg approx)
• Water – as needed
• Salt – to taste

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Method

• Peel the skin from the Malanga root and wash it thoroughly.
• Chop each root into 4 or 5 big pieces.
• In a large pan, boil the Malanga in salted water until tender but firm. Be careful not to overcook the Malanga.
• Serve with Chilly Tamarind Dip