Taro Root/ Arvi 5-8
Tamarind 1 inch sized ball
Garlic 3-5 pods
Red Chilli Powder 1 tsp
Turmeric Powder a pinch
Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chillies 2
Curry Leaves 8-10
Oil 2 tbsps
Salt to taste
Method of preparation:
Crush and peel the garlic.
Soak taro root in water and pressure cook along with tamarind for 2-3 whistles.
Once cooled to room temperature, peel the taro root.
Heat oil in a wok, add urad dal, mustard and cumin seeds.
When dal turns light brown, add broken red chillies and curry leaves.
Then add boiled and peeled taro root.
With a spatula, cut the taro root roughly into small cubes.
Alternatively you can cut the taro root right after peeling.
Stir fry for a minute or two and add crushed garlic pods and salt.
When the outside of the taro root turns golden brown, sprinkle turmeric powder and red chilli powder.
Remove from heat, give it a quick stir and serve with rice.
Notes: Skin comes off easily if taro root is cooked until soft and little mushy.