Kerala Vegetarian

Eddoes – Taro (Chembu) Stew With Coconut Milk, Kerala Style Recipe

Kerala-style delicious stew with eddoes or taro…

Eddoes are a type of root vegetable that belongs to the taro family. They’re similar in appearance to small, round potatoes but have a different taste and texture. Eddoes have a brown, hairy outer skin and a starchy, creamy white interior. These roots are commonly used in various cuisines around the world, especially in Caribbean, African, and Southeast Asian cooking. Eddoes have a nutty, slightly sweet flavor and a texture that becomes soft and creamy when cooked. They’re often used in stews, soups, curries, or simply boiled and mashed as a side dish. Due to their starchiness, they’re also used as a thickening agent in certain dishes.

Eddoes are nutritious, containing dietary fiber, vitamins (such as vitamin C and some B vitamins), and minerals like potassium and magnesium. They’re versatile and can be prepared in numerous ways, contributing their unique taste and texture to a variety of dishes.

I turned eddoes into a delightful stew, cooked with coconut milk. This stew beautifully combines the earthy flavor of eddoes with the creamy richness of coconut milk and simple aromatic spices, creating a comforting and flavorful dish.

Adjust the spice levels according to your preference and enjoy this delicious stew.

Eddoes - Taro (Chembu) Stew With Coconut Milk, Kerala Style Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 4 people
To crush
  • Garlic cloves- 3 cloves
  • Ginger- 2-inch slice
  • Green chilies, halved- 2 (based on your spice level)
  • Whole cardamoms- 2
For cooking
  • Coconut oil- 1 tbsp
  • Dried bay leaves- 2
  • Onion, sliced- 1
  • Salt- 1½ tsp
  • Curry leaves- 1 sprig
  • Eddoes, diced- 3 eddoes or 2 cups
  • Warm water- ¾ cup
  • Turmeric powder- ½ tsp
  • Fennel powder- 1½ tsp
  • Ground black pepper- ½ to 1 tsp (based on your spice level)
  • Coconut milk- 1 cup
  1. I've taken 3 eddoes, peel off the skin & dice them into chunks.
  2. I crushed the garlic, ginger, green chilies & whole cardamoms using a mortar & pestle.
  3. Place a saucepan over medium heat, add coconut oil.
  4. Add the crushed ginger/garlic/green chilies/whole cardamoms, saute for 2 minutes.
  5. Add the sliced onion & curry leaves, season with ½ tsp salt; cook till onion turns light golden in color.
  6. Add the diced eddoes, combine well.
  7. Add ¾ cup warm water & cook covered till eddoes turn soft, don't overcook them.
  8. Open the lid, add turmeric powder, fennel powder, ground black pepper & salt; combine well.
  9. Cook for 2 minutes.
  10. Green chilies & ground black pepper impart the heat to this dish.
  11. Based on your spice level add green chilies & ground pepper.
  12. Add coconut milk & cook for 3 minutes.
  13. Take the pan off the heat & keep covered for a few minutes.
  14. This stew has less gravy.
  15. Eddoes are bland tasting, however, the gravy tastes absolutely aromatic & delicious.
  16. Enjoy with chapati, appam, palaada, etc.




Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...