Taro root sautéed with mustard seeds, curry leaves, and grated coconut.
Prep: 20 minutes
Cook: 30 minutes
Serves: 20 people
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How to Prepare
Peel the taro roots and cut them into small cubes or rounds.
Boil the taro root pieces in a pressure cooker or pot with a pinch of turmeric and salt for 1 whistle or until just tender (about 10 minutes). Do not overcook.
Drain the water and set the boiled taro root aside.
Heat oil in a kadai or frying pan over medium heat.
Add mustard seeds and let them splutter.
Add urad dal and chana dal, and sauté until golden brown.
Add curry leaves, dried red chilies, and asafoetida, and sauté for a few seconds.
Add the boiled taro root pieces to the pan and mix well.
Sprinkle sambar powder, turmeric powder, and salt. Stir to coat the taro root evenly with the spices.
Cook on low-medium heat for 8-10 minutes, stirring occasionally, until the taro root is crispy and golden on the outside.
Garnish with grated coconut (if using) and mix well.
Serve hot as a side dish with rice and sambar or rasam.