Kerala Style Taro Root Curry Recipe (Colocasia)
Kerala Style Taro Root Curry is a delectable dish crafted from Colocasia root (Arbi), an ingredient cherished across India for its versatility. This recipe, hailing from the vibrant cuisine of Kerala, features a harmonious blend of fresh coconut and spices. Traditionally, Malabar tamarind adds its distinct smoky and sour notes to the dish while neutralizing potential allergens in the starchy tuber. In its absence, dried kokum skin or regular tamarind makes an excellent substitute. Serve this creamy, tangy curry with steamed rice for a fulfilling lunch.
Recipe Details
| Category | Details |
|---|---|
| Cuisine | Kerala Recipes |
| Course | Lunch |
| Diet | Vegetarian |
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
Ingredients
| Ingredient | Quantity |
|---|---|
| Colocasia root (Arbi) | 250 grams, washed thoroughly and peeled |
| Tamarind | 1 piece (preferably Malabar tamarind) |
| Salt | To taste |
| Fresh coconut | 1/4 cup, scraped |
| Red chili powder | 1 teaspoon |
| Onions (for curry base) | 2, peeled |
| Coconut oil | 1 tablespoon |
| Onions (for tempering) | 2, peeled and chopped |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dry red chilies | 2, broken |
| Curry leaves | 7 leaves |
Instructions
Preparation
-
Clean the Taro Root:
Thoroughly wash and scrub the Colocasia root to remove all dirt. To simplify the cleaning process, soak the roots in water for 20-30 minutes.
Once clean, apply coconut oil to your hands to prevent irritation while peeling. Remove the skin and the green layer underneath. -
-
Chop the Roots:
Cut the peeled taro root into bite-sized pieces and set them aside.
Cooking the Curry
-
Cook the Taro Root:
In a saucepan, Kadai, or a seasoned earthen pot, add the chopped taro root, tamarind, a pinch of salt, and enough water to cover. Cook on a low flame until the taro is soft and tender. -
Prepare the Coconut Paste:
In a blender, combine the scraped fresh coconut, red chili powder, and peeled onions. Grind to a smooth paste using a little water if necessary. -
Combine and Simmer:
Add the coconut paste to the cooked taro root and mix well. Adjust the salt if needed, and let it cook for another 5-6 minutes on a low flame. Stir occasionally to ensure even cooking and prevent sticking.
Tempering
-
Heat the Oil:
In a small pan, heat the coconut oil. -
Add the Aromatics:
Add mustard seeds to the hot oil. When they begin to splutter, add cumin seeds. -
Sauté the Onions and Spices:
Add the chopped onions and curry leaves, and sauté until the onions become translucent. Add the broken dry red chilies and sauté for a few seconds. -
Incorporate the Tempering:
Pour this aromatic tempering over the simmering curry. Stir well to combine, and let it cook for another 1-2 minutes.
Serving Suggestions
Serve the Kerala Style Taro Root Curry hot with steamed rice or soft phulkas for a hearty and comforting meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | ~3 g |
| Carbohydrates | ~18 g |
| Dietary Fiber | ~4 g |
| Fat | ~8 g |
| Sodium | ~250 mg |
This traditional Kerala delicacy, brimming with coconutty goodness and a hint of spice, is an ode to the region’s rich culinary heritage. A must-try for any food lover!
