Chembu Kadukuvaruthathu / Tempered Colaccacia

Chembu Kadukuvaruthathu / Tempered Colaccacia

Chembu Kadukuvaruthathu / Tempered Colaccacia

This dish does not feature that frequently in every households of Kerala. I just love this dish because of it’s so easy to make and, yet it’s so tasty- you just need to boil the chembu/colaccacia, make a typical South Indian tempering and mix it together.

Peeling the skin off is little bit of a trying task and make sure to wear gloves while peeling the skin off to avoid itching.


  • Chembu / Colaccacia – 400 gms
  • Water as needed
  • Salt to taste
  • Coconut oil – 1 Tbsp
  • Curry leaves – 1 Sprig
  • Mustard seeds – 1 Tsp
  • Dried Chilly – 3 pcs


  1. Peel the skin, wash and cut in to big cubes.
  2. In a medium pot, cover the chembu with water, add salt and bring to boil.
  3. Let cook on a simmering fire.
  4. When tender, remove from fire, strain and keep aside.
  5. To make a tempering, heat coconut oil, add mustard seeds, curry leaves and dried chilly and let it crackle.
  6. Add the tempering in to the cooked chembu and mix gently making sure to not over mix it.

Bone Appetite & Happy Cooking!



  1. Superb preparation and photography as well.

  2. OMG, this looks so good.

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