Taro root yogurt curry / Arbi / Chembu curry
Mild curry made with taro root and yogurt with coconut.
Servings 3
Calories 333kcal
Ingredients
- 4 Taro root / Arbi /Chembu
- 1 Green chili Cut
- 1 tsp Chili powder
- 1/2 tsp Turmeric powder
- Salt to taste
To grind :
- 2/3 cup Coconut grated
- 1 tsp Cumin
- 1 tsp Pepper
- 1 cup Plain yogurt
To season :
- 1 tsp Mustard
- 2 Whole red chili
- 1 Sprig Curry leaves
- 2-3 tsp Coconut oil
Instructions
- Peel taro root caefully wash well and dry. (Note taro root causes itching while peeling use gloves if needed it is slightly slimy like okra so remember to dry well before cutting )Cut into large rounds.
- Heat a pan the taro pieces, chili powder turmeric powder, salt, green chili and few curry leaves. Pour enough water to cover the taro root . Cover and cook until taro is soft but not mashed.
- Coarsely grind coconut ,jeera, pepper adding yogurt. Once the taro is cooked reduce heat to low and add the coconut paste. Add very little water to blender jar and pour that too. Allow it to come to a slight simmer. Do not boil now remove from heat and keep aside immediately.
- Heat coconut oil add mustard when it crackles add red chili and curry leaves.Pour the seasoning on to the curry keep this almost covered until served.Serve taroroot yogurt curry warm with rice, rasam and other stir fries.
Video
Notes
Taro root causes itching while peeling use gloves if needed it is slightly slimy like okra so remember to dry well before cutting.
Make sure taro root is not mashed when cooked. The curry will look like mashed potato. Taro needs structure and when pressed should melt off like butter.
Do not boil the yogurt and coconut mixture it will split and curdle.