Crispy Potato Chembu/Arbi Curry (Potato Colocasia Curry)

Like the potato roast, the crispy potato and colocasia (other names include arbi, arvi, chembu) curry is a simple crowd pleaser. The veggies are roasted till crisp on the outside – soft and tender inside.


This roasted vegetable goes well with rice and rotis alike!



Colocasia (Chembu/Arbi): about 4-5 large ones (about a pound or half kilo)

Potatoes: 3-4 large ones

Mustard seeds: ½ teaspoon

Black gram split (Udad dal) ½ teaspoon

Dried red chilly: 1 (broken into half)

Turmeric powder: ½ teaspoon

Asafoetida (hing) powder: a pinch

Red chilly powder: 1 teaspoon

Salt to taste

Oil: 1 tablespoon



  1. Wash, scrape, and halve the arbi and potatoes.
  2. Heat water in a large pan. When the water boils, add the chopped veggies.
  3. Reduce the heat to medium and cook for about 10 minutes or till the veggies are almost done but not fully cooked – they will be roasted later to crispness 🙂
  4. Drain the water and set aside to cool. When cool, peel the arbi and potatoes.
  5. Chop them into bite-sized pieces.
  6. Heat the oil in a heavy-bottomed non-stick pan. Add the mustard seeds, udad dal, and dry red chilly and fry till the mustard seeds splutter. Next, sprinkle the asafoetida in the oil.
  7. Reduce the heat to low and add the veggies. Also, add the spice powders and salt to taste. Mix everything gently so that the veggies don’t crumble.
  8. Cook uncovered on low heat so that the veggies crisp up and cook completely. Stir gently every couple of minutes so that the veggies are evenly roasted. In about 10 minutes the veggies should be cooked and crisp.
  9. Turn off the heat and serve with rice and sambhar/rasam varieties or with rotis.

3 Responses to “Crispy Potato Chembu/Arbi Curry (Potato Colocasia Curry)”

  1. This was simple to make and was extremely delicious, thank you for making Arbi edible for me and my family……………

  2. nice idea ..i have to try this…

  3. Hi,
    I tried the chembu roast and loved it..I’ve put a picture in my blog..

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