Loading...
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.
Boil the Taro Root
Prepare the Taro Slices
Temper the Spices
A creamy, comforting Kerala-style curry where eggs are gently poached in a fragrant coconut milk gravy. Spiced with classic South Indian flavors, it's a quick and delicious dish best served with rice or appam.
A classic Kerala fish curry from the backwaters of Alleppey. Tender fish simmered in a creamy coconut milk gravy, made tangy with raw mangoes. A perfect side for steamed rice.
A creamy and fragrant egg curry from the heart of Kerala, made with hard-boiled eggs simmered in a spiced coconut milk gravy. This authentic 'Mutta Curry' is a perfect side for appam, idiyappam, or steamed rice.
An authentic guide to cooking perfect Kerala Matta Rice, a traditional parboiled red rice with a unique earthy flavor and delightfully chewy texture. This nutrient-packed staple is the ideal accompaniment for classic South Indian curries like sambar and avial.
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.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 294.05 calories per serving with 4g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Fry the Taro
Serve
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.
Garnish with 1 tbsp of freshly chopped cilantro (coriander leaves) at the end for a fresh, herby note.
Add 2-3 cloves of crushed garlic along with the shallots for a pungent, aromatic twist.
If you prefer a softer, 'mezhukkupuratti' style fry, cover and cook on low heat for 5-7 minutes after adding the spices, stirring occasionally.
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.
This root vegetable provides essential nutrients like Vitamin C, Vitamin B6, potassium, and manganese, which support immune function, energy metabolism, and heart health.
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.
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.
A single serving of Chembu Fry (approximately 140g) contains around 190-220 calories. The calories come mainly from the carbohydrates in the taro root and the fats from the coconut oil.
This usually happens if the taro root was overcooked during the initial boiling or pressure-cooking stage. Cook it only until a knife can be inserted easily but it still holds its shape. Also, ensure it cools down completely before slicing, as this helps it firm up.
Absolutely. After boiling, slicing, and tossing the taro with oil and spices, arrange the slices in a single layer in the air fryer basket. Air fry at 190°C (375°F) for 12-15 minutes, flipping halfway, until they are golden and crispy.
Chembu Fry is a classic Kerala side dish that pairs wonderfully with steamed rice and main courses like Sambar, Rasam, Moru Curry (spiced buttermilk curry), or Pulissery.
The calcium oxalate crystals in some taro varieties can cause skin irritation. To prevent this, you can wear gloves or apply a thin layer of coconut oil or tamarind paste on your hands before peeling and cutting the taro.