Kerala Style Taroo Root Curry Recipe (Colacasia)
Kerala Style Taro Root Curry uses Arbi which is widely used across India in various ways. This Kerala style Taro Root curry is made using fresh coconut and is classically served with steamed rice. Malabar tamarind is traditionally used as a souring agent, which also helps in destroying the allergens, if any, from the starchy tuber. Though it has a distinct smoky flavor, you can substitute the Malabar tamarind with dried Kokum skin or the regular tamarind.
Serve Kerala Style Taro root curry with steamed rice or Phulkas for lunch or dinner .
Here are few Arbi Recipes which you will like to try.
- 250 grams Colocasia root (Arbi) , washed thoroughly and peeled
- 1 Tamarind , malabar
- Salt , to taste
- 1/4 cup Fresh coconut , scrapped
- 1 teaspoon Red chilli powder
- 2 Onions , peeled For the tempering:
- 1 tablespoon Coconut Oil
- 2 Onions , peeled and chopped
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds (Jeera)
- 2 Dry red chilli , broken
- 7 Curry leaves
How to make Kerala Style Taroo Root Curry Recipe (Colacasia)
To begin making the Kerala style Taro root curry, first thoroughly wash and scrub theboiled Taro roots. (You can soak them for 20-30 minutes in water, so that the dirt comes off easily)
Apply some coconut (or any other) oil to your hands and peel them. Be sure to remove the green layer under the skin too.
Cut the Taro root into bite sized pieces.
In a sauce pan/Kadai or a seasoned earthen pot add the Taro root, tamarind piece(s), salt and some water. Cook on low flame till it is well cooked.
Meanwhile, in a mixer blend together the coconut, chilli powder and small onions.
Add this mixture to the cooked Taro roots, add salt if required and cook for 5-6 minutes more.
Heat oil in a small pan and add the mustard seeds. Once they splutter add the cumin seeds.
Add the onions, curry leaves and sauté for a minute.
Add the red chillies, sauté for a few seconds and add this tempering to the Taro root curry.
Mix well and cook for 1-2 minutes.
Your Kerala Style Taroo Root Curry Recipe Is ready, serve with hot rice or phulkas
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.