Taro Cooked in Coconut and Yoghurt Gravy Recipe

Name: Taro Cooked in Coconut and Yoghurt Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g taro root; 50 g fresh coconut; 6 bird's eye chilies; 250 g yoghurt; ¼ teaspoon turmeric; 1 teaspoon salt; 2 teaspoons brown sugar; 1 teaspoon mustard; ½ teaspoon fenugreek seeds; 3 dry chilies; 2 tablespoons cooking oil

Servings: persons

1
While buying the Taro, ensure it is white and juicy inside and not pink and dry.
2
When the Taro is cut, there should be visible presence of sap.
3
De-skin the Taro and cut it into 3/4 inch sized cubes and soak it in water for 10mts.
4
Add water to a wok and when it starts boiling, add the Taro, turmeric and salt.
5
When the water starts boiling again, turn the stove to medium fire for 20mts.
6
In the meanwhile, ground the coconut and birds eye chillies into a paste.
7
Not too fine.
8
When taro starts getting soft, add ground mixture to the wok and mix well and set it on low fire and let it simmer for 10mts.
9
Add the brown sugar and mix well and leave it to simmer until all the liquids evaporate.
10
(At no point of time should the wok be covered).
11
Remove it off the gas and add the yogurt.
12
Fry the mustard, fenugreek seed and dry chillies (chopped into 2/3 pcs.)
13
and add to the wok and mix well.
14
Serve with Indian bread (Roti/Chapati/Naan) or Rice.
15
Fried/roasted papadum will be a good accompaniment.
16
Don't forget to bless the Chef.

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 400 g taro root, 50 g fresh coconut, 6 bird's eye chilies, 250 g yoghurt, and more.

Yes, Taro Cooked in Coconut and Yoghurt Gravy falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Taro Cooked in Coconut and Yoghurt Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions