Chembu Fry
Tender boiled taro root, sliced and pan-fried until golden and crispy with classic Kerala spices. A simple, delicious side dish that pairs perfectly with rice and sambar.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Boil the Taro Root
- b.Wash the taro root (chembu) thoroughly under running water to remove all mud and dirt.
- c.Place the taro in a pressure cooker. Add 4 cups of water and 1/2 tsp of salt. The water should be enough to cover the taro.
- d.Pressure cook on medium heat for 2-3 whistles, or until tender. Alternatively, boil in a pot for 15-20 minutes.
- e.Check for doneness by piercing with a knife; it should go through easily but the taro should still be firm and not mushy.
- f.Carefully drain the hot water and allow the taro root to cool completely. This step is crucial for firm slices.
- 2
Step 2
- a.Prepare the Taro Slices
- b.Once completely cool to the touch, peel the skin off the taro root.
- c.Slice the peeled taro into roundels, about 1/2-inch thick. Set aside.
- 3
Step 3
- a.Temper the Spices
- b.Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.Add the mustard seeds and let them splutter completely, which takes about 30 seconds.
- d.Add the urad dal (if using) and fry for about a minute until it turns a light golden brown.
- e.Add the thinly sliced shallots and curry leaves. Sauté for 2-3 minutes until the shallots soften and become translucent.
- 4
Step 4
- a.Fry the Taro
- b.Gently place the taro slices into the pan in a single layer. Avoid overcrowding the pan; fry in batches if needed.
- c.Sprinkle the turmeric powder, red chili powder, and the remaining 1/2 tsp of salt evenly over the slices.
- d.Carefully toss everything together to coat the taro slices with the spices, being gentle to avoid breaking them.
- e.Reduce the heat to low-medium and pan-fry for 10-12 minutes, flipping the slices halfway through.
- f.Continue cooking until both sides are golden brown and have a crispy texture.
- 5
Step 5
- a.Serve
- b.Once crispy to your liking, remove from heat.
- c.Serve hot as a side dish with rice and sambar or rasam.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the taro root, as it will become mushy and impossible to slice and fry.
- 2Allowing the taro to cool completely is essential. It helps the slices hold their shape during frying.
- 3Use a wide, non-stick, or well-seasoned cast iron pan to prevent sticking and ensure even crisping.
- 4Fry on a consistent low to medium flame. High heat will burn the spices before the taro gets crispy.
- 5Some taro varieties can cause skin irritation. You can apply a little coconut oil to your hands before peeling to prevent itchiness.
- 6For extra flavor, add a pinch of asafoetida (hing) along with the mustard seeds during tempering.
Adapt it for your goals.
Spice Mix
Add 1/2 tsp of coriander powder and 1/4 tsp of garam masala along with the chili powder for a more complex flavor profile.
Herb GarnishHerb Garnish
Garnish with 1 tbsp of freshly chopped cilantro (coriander leaves) at the end for a fresh, herby note.
Garlic FlavorGarlic Flavor
Add 2-3 cloves of crushed garlic along with the shallots for a pungent, aromatic twist.
Softer TextureSofter Texture
If you prefer a softer, 'mezhukkupuratti' style fry, cover and cook on low heat for 5-7 minutes after adding the spices, stirring occasionally.
Why this is on our healthy list.
Rich in Fiber and Resistant Starch
Taro root is an excellent source of dietary fiber and resistant starch, which aid digestion, promote gut health by feeding beneficial bacteria, and help regulate blood sugar levels.
Good Source of Vitamins & Minerals
This root vegetable provides essential nutrients like Vitamin C, Vitamin B6, potassium, and manganese, which support immune function, energy metabolism, and heart health.
Provides Plant-Based Energy
As a complex carbohydrate, taro root offers a sustained release of energy, making it a nutritious and fulfilling alternative to other starchy vegetables like potatoes.
Frequently asked questions
Yes, it is a relatively healthy side dish. Taro root is a great source of fiber, resistant starch, vitamins, and minerals. Using coconut oil provides healthy fats, and pan-frying is a healthier cooking method than deep-frying. It is also naturally vegan and gluten-free.