Kerala Style Taro Root Curry Recipe (Colocasia)
Transport yourself to the lush landscapes of Kerala with this delightful Kerala Style Taro Root Curry (known as Colocasia or Arbi). This dish is rich in flavor, combining the earthy essence of taro roots with the zesty tang of tamarind and the natural sweetness of fresh coconut, making it a perfect accompaniment for steaming hot rice or soft phulkas. Ideal for vegetarian diets, this curry is a celebration of the rich culinary heritage of Kerala.
Ingredients
| Ingredient | Quantity |
|---|---|
| Colocasia root (Arbi) | 250 grams – washed thoroughly and peeled |
| Tamarind (Malabar) | 1 piece |
| Salt | To taste |
| Fresh coconut (scrapped) | 1/4 cup |
| Red chili powder | 1 teaspoon |
| Small onions | 2 whole – peeled |
| Coconut oil | 1 tablespoon |
| Large onions | 2 whole – peeled and chopped |
| Mustard seeds | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dry red chili | 2 pieces – broken |
| Curry leaves | 7 leaves |
Preparation Time
| Task | Time |
|---|---|
| Preparation | 15 minutes |
| Cooking | 25 minutes |
| Total Time | 40 minutes |
Servings
| Number of Servings |
|---|
| 3 servings |
Cuisine Information
| Cuisine | Course | Diet |
|---|---|---|
| Kerala Recipes | Lunch | Vegetarian |
Instructions
-
Prep the Taro Roots: Start by thoroughly washing and scrubbing the taro roots. For easier cleaning, you can soak them in water for about 20-30 minutes to loosen any dirt. After soaking, apply a bit of coconut oil (or any oil of your choice) to your hands and peel the roots carefully, ensuring you remove the green layer beneath the skin.
-
-
Cut the Taro Roots: Once peeled, cut the taro root into bite-sized pieces for even cooking.
-
Cook the Taro Roots: In a saucepan, Kadai, or a seasoned earthen pot, combine the cut taro roots, tamarind pieces, salt, and a sufficient amount of water. Cook on low heat until the taro is tender and fully cooked, which should take about 15-20 minutes.
-
Prepare the Coconut Mixture: While the taro is cooking, blend together the scrapped coconut, red chili powder, and small onions in a mixer until you achieve a smooth paste.
-
Combine and Cook: Once the taro is cooked, add the coconut mixture to the pot. Mix well and adjust the salt to taste. Let it simmer for an additional 5-6 minutes to allow the flavors to meld beautifully.
-
Temper the Curry: In a separate small pan, heat the coconut oil. Add the mustard seeds and wait for them to splutter. Then, add the cumin seeds, followed by the chopped large onions, curry leaves, and broken dry red chilies. Sauté everything for about a minute until fragrant and the onions turn golden.
-
Finish the Dish: Pour the tempering over the taro root curry, mixing well to incorporate all the flavors. Cook for an additional 1-2 minutes, ensuring the dish is well combined and aromatic.
-
Serve: Your Kerala Style Taro Root Curry is now ready to delight your taste buds. Serve it hot alongside steamed rice or phulkas for a wholesome meal that captures the essence of Kerala’s culinary tradition.
This Kerala Style Taro Root Curry not only showcases the versatility of colocasia but also reflects the warmth and richness of traditional Kerala cuisine. With its unique blend of ingredients and spices, it promises to be a comforting dish that your family will love, making it a wonderful addition to your culinary repertoire. Enjoy this nourishing meal that celebrates the flavors of South India!
