Taro root is peeled and chopped up instead of pressure cooking the whole taro root. The chopped taro root is boiled along with tamarind till cooked. Finally taro root is fried in little oil before seasoning. Serve taro root chili fry with steamed rice and dollop of ghee.
Makes: around 2 Servings of Taro Root Chili Fry.
Taro Root/ Arbi 2 – 3
Tamarind 2 inch Piece
Chili Powder 1/2 tsp
Curry Leaves 5
Salt to Taste
Oil 1 Tbsp
Method of preparation:
Peel, wash and chop the taro root into small pieces.
Bring to boil few cups of water to boil.
Add chopped taro root and tamarind to the boiling water.
Boil till taro root becomes soft but not mushy.
Strain the cooked taro root and discard the tamarind.
Heat oil in pan, add cooked taro root and curry leaves.
Fry on medium flame till taro root is golden brown in color.
Remove from heat, stir in red chili powder and salt.
Serve taro root chili fry with steamed rice and dollop of ghee.
Notes: Make sure taro root is cooked well.
Suggestions: Make sure taro root is not over cooked or under cooked.
Variations: You can also add mustard seeds and cumin seeds to the oil along with taro root.
Other Names: Taro Root Chili Fry.