Being a vegetarian in India does never mean limiting the options in your cooking menu. The wide spread of vegetarian recipes available are extremely high, probably one of the highest in the world. This would also translate into healthy eating options and thus presenting an opportunity to eat balanced and nutritious food yet light on the tummy.
Taro is one of the commonly used starchy vegetable, doesn’t entice the taste buds by itself. When you cook them right and associate with the right spices, it would turn heavenly and also enriches the body and fills the stomach.
Note – Taro roots are to be cooked with great care. Half boiled/raw taro cause the itching in palette and throat and not advisable to eat.
- 200 gms taro root / colacasia
- 100 gms curds / yogurt
- 2 tsp jaggery (can be substituted with white sugar)
- Salt to taste (about 3/4 tbsp salt)
- 1/2 tsp mustard seeds
- 1 tsp split black gram peeled
- 4 red dry chillies (use the hot variety)
- 1 string of curry leaves
- 1/2 tsp asafoetida/hing
- 3 tbsp coconut oil – virgin
Method – Rinse and wash the taro roots thoroughly. In a pressure cooker cook for 2 whistles. If you are cooking it out side the pressure cooker, cook for about 12 minutes in a medium flame, and check for the doneness. It has to be cooked really soft but should retain the shape.
Once done allow it to cool. Peel the taro. cut them in cubes and keep it aside
In a seasoning wok, add oil and bring it to heat. Add mustard seeds. Once splutter, add black gram splits, chili, curry leaves and asafoetida. Cook for a minutes more on a low flame or until the chilies become really crisp.
Switch of the flame and pour the seasoning on the taro cubes, With a spoon thoroughly mix the seasoning with the taro cubes, taking care, not to mash them up. Add sugar and salt and give it another good stir. Let it stand for 15-20 minutes or more.
Add yogurt and serve.
This can be served with steamed rice or roti as a side dish.
This should be consumed a fresh.