Authentic Taro Root Curry Recipe – Kerala Style Arbi with Coconut

Last Updated on 2 months by Neha Deshmukh

Authentic Taro Root Curry Recipe – Kerala Style Arbi with Coconut

Introduction

Oh, arbi! Or as we call it back home, chembu. This humble root vegetable holds a special place in my heart – and in Kerala cuisine. I remember my grandmother making this taro root curry (arbi curry) on rainy days, the aroma of coconut and spices filling the entire house. It’s pure comfort food, and I’m so excited to share this authentic Kerala-style recipe with you. It’s surprisingly easy to make, and the flavors are just incredible.

Why You’ll Love This Recipe

This isn’t just any arbi curry. This recipe captures the essence of Kerala cooking – the richness of coconut, the warmth of spices, and a beautiful tempering that elevates everything. You’ll love it because:

• It’s packed with flavor – a perfect blend of spicy, tangy, and earthy.
• It’s relatively quick to make, ready in under 30 minutes.
• It’s a wonderfully comforting and satisfying meal.
• It’s a great way to explore the diverse flavors of South Indian cuisine.

Ingredients

Here’s what you’ll need to create this delicious Kerala arbi curry:

• 3-4 medium taro root / arbi / chembu
• 1 teaspoon turmeric powder (about 5 grams)
• 1 teaspoon red chili powder (about 5 grams)
• 1 cup grated coconut (about 100 grams)
• 1 teaspoon cumin seeds (about 5 grams)
• 2-3 green chillies, slit
• 2-3 cups full fat yogurt (about 480-720 ml)
• Salt to taste
• 1 tablespoon coconut oil (about 15 ml)
• 1 teaspoon mustard seeds (about 5 grams)
• 2 dried red chillies
• 7-8 curry leaves
• 1 teaspoon roasted and crushed fenugreek seeds (about 5 grams)

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Taro Root (Arbi/Chembu): This is the star! Look for firm, unblemished roots. The slight itchiness some experience when handling taro root can be avoided by wearing gloves or rubbing your hands with oil before peeling.
• Coconut: Freshly grated coconut truly makes a difference in this recipe. It adds a sweetness and aroma that’s hard to replicate. But, if you’re short on time, unsweetened desiccated coconut can work in a pinch.
• Kerala Spices: Don’t skip the fenugreek seeds! They add a unique, slightly bitter flavor that’s characteristic of Kerala cuisine. Curry leaves are also essential – they provide a lovely fragrance and a subtle citrusy note.
• Yogurt: Full-fat yogurt is best for a creamy, rich curry. You can use Greek yogurt, but you might need to add a little water to thin it out.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel, wash, and cut the taro root into 1-inch pieces. This makes them cook evenly.
2. In a saucepan, combine the taro root, turmeric powder, red chili powder, and enough water to cover. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the taro is tender.
3. While the taro is cooking, let’s make the coconut paste. In a blender or food processor, grind the grated coconut, cumin seeds, and green chilies into a smooth paste with a little water.
4. Now, whisk the coconut paste into the yogurt until well combined. This is your curry base!
5. Once the taro is cooked, add the yogurt-coconut mixture and salt to the saucepan. Simmer on medium heat for 2-3 minutes, stirring occasionally. Don’t let it boil vigorously, or the yogurt might split.
6. Time for the tempering! Heat the coconut oil in a small pan (tempering pan or a small frying pan). Add the mustard seeds and wait for them to splutter. Then, add the dried red chillies and curry leaves. Fry for a few seconds until fragrant. Finally, add the crushed fenugreek.
7. Immediately pour the tempering over the curry. Cover the pan immediately to trap the flavors.
8. Serve warm with rice. Trust me, you won’t be able to stop at one serving!

Expert Tips

• Don’t overcook the taro root. You want it tender, but not mushy.
• Adjust the amount of green chilies and red chili powder to your spice preference.
• A good tempering is key! Make sure the oil is hot enough before adding the mustard seeds.

Variations

• My Family’s Touch: My aunt always adds a small piece of ginger to the coconut paste for an extra zing.
• Potato Addition: For a heartier curry, add a diced potato along with the taro root.
• Vegetable Medley: Feel free to add other vegetables like okra or beans.

Vegan Adaptation

To make this recipe vegan, simply substitute the yogurt with coconut yogurt. It won’t be exactly the same, but it will still be incredibly delicious!

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have a severe allergy.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce the red chili powder to ½ teaspoon and use only 1 green chili.
• Spicy: Increase the red chili powder to 1 ½ teaspoons and use 3-4 green chilies.

Festival Adaptations (Onam/Vishnu)

This arbi curry is a popular dish during Onam and Vishnu festivals in Kerala. It’s often served as part of the elaborate sadya (vegetarian feast).

Serving Suggestions

This Kerala-style arbi curry is best served with:

• Steaming hot rice (Kerala Matta rice is traditional!)
• A side of pappadums
• A simple vegetable stir-fry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to peel and prepare taro root?

Wear gloves or rub your hands with oil before peeling to avoid any itchiness. Peel the skin with a vegetable peeler, then rinse thoroughly and cut into desired pieces.

Can I use store-bought coconut paste instead of freshly grated coconut?

Yes, you can! But the flavor won’t be quite as vibrant. Look for unsweetened coconut paste.

What is the significance of the tempering (tadka) in this recipe?

The tempering is crucial! It infuses the curry with a burst of flavor and aroma. It’s a signature technique in Indian cooking.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little water. If it’s too thin, simmer for a few more minutes to allow it to reduce.

Can this curry be made ahead of time?

Yes, you can make it a day ahead. The flavors actually develop even more overnight!

What rice varieties pair best with this Kerala-style arbi curry?

Kerala Matta rice (red rice) is the traditional choice. Basmati rice or jasmine rice also work well.