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.
- Garlic cloves- 3 cloves
- Ginger- 2-inch slice
- Green chilies, halved- 2 (based on your spice level)
- Whole cardamoms- 2
- 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
- I've taken 3 eddoes, peel off the skin & dice them into chunks.
- I crushed the garlic, ginger, green chilies & whole cardamoms using a mortar & pestle.
- Place a saucepan over medium heat, add coconut oil.
- Add the crushed ginger/garlic/green chilies/whole cardamoms, saute for 2 minutes.
- Add the sliced onion & curry leaves, season with ½ tsp salt; cook till onion turns light golden in color.
- Add the diced eddoes, combine well.
- Add ¾ cup warm water & cook covered till eddoes turn soft, don't overcook them.
- Open the lid, add turmeric powder, fennel powder, ground black pepper & salt; combine well.
- Cook for 2 minutes.
- Green chilies & ground black pepper impart the heat to this dish.
- Based on your spice level add green chilies & ground pepper.
- Add coconut milk & cook for 3 minutes.
- Take the pan off the heat & keep covered for a few minutes.
- This stew has less gravy.
- Eddoes are bland tasting, however, the gravy tastes absolutely aromatic & delicious.
- Enjoy with chapati, appam, palaada, etc.