Taro Curry Recipe – Authentic Chembu with Coconut & Yogurt

Last Updated on 2 months by Neha Deshmukh

Taro Curry Recipe – Authentic Chembu with Coconut & Yogurt

Introduction

There’s just something so comforting about a warm, flavorful curry, isn’t there? Today, I’m sharing a recipe that’s been a family favorite for generations – Chembu Curry, or Taro Curry. It’s a dish that instantly transports me back to my grandmother’s kitchen, filled with the aroma of coconut and spices. This isn’t just a recipe; it’s a little piece of Kerala’s culinary heart, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Taro Curry is special for so many reasons. It’s wonderfully creamy, thanks to the coconut and yogurt, and has a beautiful balance of earthy flavors from the taro and a gentle warmth from the spices. It’s surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s a fantastic way to enjoy a wonderfully underrated vegetable!

Ingredients

Here’s what you’ll need to create this delicious Chembu Curry:

• 1/3 cup peeled, washed, and cubed taro (chembu) – about 150g
• 1/2 cup yogurt or plain curd (sour preferred) – about 120ml
• 1/2 cup fresh or frozen coconut – about 75g
• 1/2 tsp cumin seeds (jeerakam) – about 2.5g
• 1 shallot (ulli, chinna vengayam)
• 1/2 tsp red chilli powder – about 2.5g
• 1/4 tsp turmeric powder – about 1.25g
• 1 tsp coconut oil – about 5ml
• 1/2 tsp black mustard seeds – about 2.5g
• 4-5 fenugreek seeds (optional)
• 1 red chilli (torn into pieces)
• A few curry leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Taro (Chembu): This is the star! Look for firm, unblemished taro root. It can sometimes be a little itchy when raw, so wearing gloves while peeling is a good idea.
• Yogurt: Traditionally, a slightly sour yogurt is used in Kerala curries. It adds a lovely tang. If your yogurt isn’t sour enough, you can leave it out at room temperature for a couple of hours to develop that tang.
• Coconut: Freshly grated coconut is amazing in this recipe, but frozen coconut works beautifully too. If using frozen, thaw it before grinding.
• Fenugreek Seeds: These are optional, but they add a lovely subtle bitterness that complements the other flavors. My grandmother always used them, but feel free to leave them out if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s cook the taro. Place the cubed taro in a pot with 1 cup of water (about 240ml) and cook until it’s tender – about 10-15 minutes. You should be able to easily pierce it with a fork.
2. While the taro is cooking, let’s make the coconut paste. In a grinder, combine the coconut, cumin seeds, shallot, turmeric powder, and red chilli powder. Add a little water, a tablespoon at a time, and grind into a smooth paste.
3. Once the taro is cooked, add the coconut paste to the pot. Simmer for 3-4 minutes, stirring occasionally, to let the flavors meld.
4. Now, for the yogurt! Whisk the yogurt with about ½ cup (120ml) of water until it’s smooth and lump-free. Gently stir it into the taro and coconut mixture. Don’t boil it vigorously after adding the yogurt, or it might split.
5. Time for the tempering! Heat the coconut oil in a small pan. Once hot, add the mustard seeds. When they start to pop, add the fenugreek seeds (if using), red chilli pieces, and curry leaves. Fry for a few seconds until fragrant.
6. Pour the tempering over the curry. Mix well, season with salt to taste, and let it sit for a few minutes before serving. This allows the flavors to really come together.

Expert Tips

• Don’t overcook the taro! You want it tender, but not mushy.
• Adding the yogurt gently is key to preventing it from splitting.
• The tempering is what really elevates the flavor, so don’t skip it!

Variations

• My friend Priya loves to add a pinch of asafoetida (hing) to the tempering for an extra layer of flavor.
• For a richer curry, you can add a tablespoon of coconut milk along with the yogurt.
• My family sometimes adds a small piece of ginger to the coconut paste for a little zing.

Vegan Adaptation

To make this curry vegan, simply substitute the yogurt with coconut yogurt or cashew cream. 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 chilli powder to ¼ tsp and omit the red chilli pieces in the tempering.
• Spicy: Increase the red chilli powder to ¾ tsp and add an extra red chilli piece to the tempering.

Festival Adaptations (Onam, Vishu)

This Chembu Curry is a classic part of a traditional Kerala Sadhya served during Onam and Vishu. It’s often served alongside rice, sambar, and other vegetarian dishes.

Serving Suggestions

This curry is best served hot with steamed rice. It also pairs wonderfully with roti or appam (a type of Kerala pancake). A side of papadums adds a nice crunch.

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. The flavors actually develop even more overnight!

FAQs

What is Chembu and where does it grow?

Chembu is the Malayalam name for taro root. It’s a starchy root vegetable that grows abundantly in tropical regions, particularly in South India and Southeast Asia.

Can I use store-bought coconut paste instead of making my own?

Yes, you can! But freshly made paste really does taste better. If using store-bought, look for a good quality paste with minimal additives.

What kind of yogurt is best for this recipe?

A slightly sour, plain yogurt is ideal. If you can find Kerala-style yogurt, even better!

How can I adjust the thickness of the curry?

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

Can this curry be made ahead of time?

Yes! You can make the curry a day or two in advance. The flavors will meld and deepen over time. Just reheat gently before serving.