Taro | Kesu |Colocasia is a versatile plant where recipes can be made from the leaves, stem and the roots.


Colocasia leaves can be used in Pathrode, huLi(sambhar), chutney.
Colocasia stems can be made into huLi, sasive(raita).
Colocasia roots can be eaten as a roast(Arbi roast), Kairasa(coconut curry) and so on.

Today, I am sharing a recipe using Colocasia roots.

Kesuvina Geddeya Kairasa (Colocasia Roots Curry)
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Kesuvina Geddeya Kairasa (Colocasia Roots Curry)

Recipe by Anushree SPCourse: Lunch, DinnerCuisine: MalnadDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

45

minutes

Ingredients

  • Colocasia Roots ( 10 – 12)

  • Coconut – 1 cup (approx 5-6 tbsp)

  • Red chillies ( 5 Byadagi for colour + 2 Guntur for spice) – as per your taste

  • Urad Dal | Uddinabele – 1.5 tbsp

  • Jeera | Jeerige – 1 tsp

  • Methi seeds | Fenugreek – 0.5 tsp

  • Curry leaves – 1 sprig

  • Turmeric – 0.5 tsp

  • Tamarind – lemon sized

  • Jaggery – lemon sized ( as per taste)

  • Rock salt ( Kalluppu) – as per taste

  • Tempering

  • Coconut oil – 2 tsp

  • Mustard Seeds- 1 tsp

  • Red Chillies- 1

  • Curry leaves- 4 to 5 leaves shredded

  • Hing – small pinch

Directions

  • Coconut Masala
  • In a pan, take coconut oil or any cooking oil, add urad dal, jeera, methi seeds and start to fry. Also add red chillies and continue to fry till the dal starts to fill the air with its nice armoa and turns golden brown.
  • Add curry leaves in the end. Allow it to cool down.
  • In a mixer jar, take coconut and the roasted ingredients from step 1 and 2. Grind it with water.
  • Colocassia Roots Coconut Curry
  • Thoroughly wash the colocasia roots until the water gets clear. Since it’s a root, it will be covered with mud traces.
  • To peel the colocssia roots, first start boiling water in a vessel. Once the water starts to boil, add the cleaned roots. Allow it to cook for 15 minutes or until it is cooked to soft. (not mushy) You can check by trying to pierce a knife or a fork through.
  • Run the cooked colocasia roots in tap water to stop further cooking.
  • Remove the peels. You can alternatively peel first and then cook. The colocasia gets slimier on cooking. So I cook first before peeling. Also, it’s easier to peel once the roots are cooked.
  • In a pan or kadai, take coconut oil or any cooking oil. Add the peeled roots.
  • Fry it till they turn crispy golden on the outside. Optionally add turmeric once it is roasted.
  • Add water followed by salt, turmeric and jaggery. Let it come to a boil in medium flame.
  • Add the coconut masala and tamarind pulp. Adjust water if needed. Continue to cook in medium flame.
  • Once it comes to a boil, simmer the curry in low flame for 5 to 10 minutes.
  • Tempering
  • In a tempering | Oggarane | tadka spoon, take oil. Add mustard seeds. Once it splutters, add a red chilly, chopped curry leaves and hing. Add it to the curry.

    Happy Cooking!