Recipe: Appetizing Yam and Colacasia Curry

Yam and Colacasia Curry. 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. Add the cooked colocasia roots along with all the spice powders including red chilli powder, turmeric powder, salt and amchur powder.

Erisseri can be prepared with any of the vegetables like Yam, Colocasia, Raw jack fruit, Pumkin, Raw banana, Papaya and with or with out adding pulses like green gram or kidney beans. ಕೆಸುವಿನ ಎಲೆ / Colocasia leaves grow nicely during the rainy days. These leaves are used for Patrode, and chutney, dry curry or even spicy dosas, The stem of the leaf is also so good to use in cooking. We do prepare chutney, saasive (Curry using mustard seeds) and curry. You can cook Yam and Colacasia Curry using 23 ingredients and 4 steps. Here is how you cook that.

Ingredients of Yam and Colacasia Curry

1. You need 1 1/2 cup of Yam cut into cubes.
2. You need 1 1/2 cup of Colacasia cut into pieces.
3. Prepare 1/2 cup of potato cut into cubes.
4. You need 1 tsp of ginger-garlic paste.
5. You need 1 of small tomato (cut into small pieces).
6. You need 1 of medium onion (coarsely blended).
7. Prepare 2 tsp of Curry leaves.
8. It's 1 of Cardamom.
9. It's 1 of clove.
10. Prepare 1 of dalchini/ cinnamon stick.
11. You need 1 of dried red chilli.
12. You need 1 of bay leaf.
13. Prepare 1 tsp of coriander-cumin powder.
14. It's 1/2 tsp of Turmeric powder.
15. It's 1/2 tsp of Kashmiri red chilli powder.
16. It's 1/2 tsp of garam masala powder.
17. It's to taste of Salt.
18. Prepare 1/2 tsp of sugar.
19. Prepare 1 tsp of Coriander leaves for garnishing.
20. Prepare 1/2 tsp of whole jeera/cumin seeds.
21. You need 1 pinch of hing/ asafoetida.
22. It's 2 of slit green chillies.
23. It's As needed of Oil.

The leaves are large, heart shape resembles elephant ears, triangular ovate, upper surface is dark green and light green beneath. Distribution Colocasia esculent Linn. is native to South-east Asia and India. Wash and pressure cook the Yam/Colacasia and the Black Chickpeas (with water and a pinch of salt). Peel and dice the yam/colacasia into big pieces.

Yam and Colacasia Curry instructions

1. Pressure cook yam, colocasia and potato pieces together in a medium flame upto 5 whistles..
2. Now heat a kadai or pan. Add 5 tsp oil to it. Now add jeera & all khada garam masalas with dried red chilli & bay leaf. Add few curry leaves. Now add a pinch of hing to it..
3. Now add onion, tomato, ginger-garlic paste, salt, turmeric powder, coriander-cumin powder, garam masala powder, sugar, green chillies, Kashmiri red chilli powder. Mix everything well and cook it in a low flame until oil starts releasing the pan..
4. Now add the boiled yam & colocasia to it. Add desired quantity of water, salt and turmeric to it, cover it and let it simmer in a low flame for about 8 to 10 mins. Finally garnish it with some coriander leaves. You can serve it with steamed rice or roti...

Heat sesame oil and roast all ingredients for the paste, except coconut, until golden. Dahi Ki arbi -Tangy colocasia /taro root curry cooked with curd and Indian spices. Dahi Ki arbi-During summers we wish to eat something light and cool.,so I often make curries in which curd can be added. Taro root /arbi /colacasia is such a vegetable which can be cooked in a delicious curd gravy. Add the cooked cow peas and the ground paste to the yam and cook for few more minutes until the raw smell of the paste goes.