TARO ROAST
Print Recipe
Taro Roast
Taro is a traditional edible root vegetable. It is believed to be one of the ancient cultivated crops. It’s grown in different parts of the world and each culture makes different cuisines out of it. Its called 'Cheppankilangu Roast' in tamil and 'Chempu' in malayalam. Taro is an antioxidant and contains essential vitamins and minerals required by our body. It is a good source of fiber, hence maintains good digestive health and prevents constipation. Also improves vision, keeps skin healthy and said to work on immunity.Make sure to consume taro fully cooked, which otherwise causes irritation and related health disorders.
Ingredients
- 9-10 Taro
- 5-6 Small onion
- 1 tsp Fennel Seeds
- ¼ tsp Turmeric powder
- 1 tbsp All purpose Chilli Powder (Kuzhambu milagai powder)
- ½ tsp Mustard
- ½ tsp Urad Dal
- Curry leaves
Instructions
- Wash and half cook taro in a pressure cooker for a whistle using enough water.(Make sure not to fully cook or over cook it as it might become smashy)
- Drain away the water and peel the skin off.
- Slice taro lengthwise and keep it to dry for about 20 minutes.
- Deep fry in oil in medium flame. Make sure to turn over the sides so as to cook evenly in both sides.
- Once its cooked and golden brown in colour, transfer to a plate.
- Crush small onion, fennel seeds, turmeric powder and all purpose Chilli Powder (Kuzhambu milagai powder) in a blender. Do not grind to a smooth paste. Just crush it.
- In a pan heat oil, splutter mustard, urad dal and curry leaves. Add crushed masala paste and saute.
- Now add 2 tbsp of water, mix properly and allow it to boil.
- Add fried taros and mix with the masala evenly.
- Tasty taro roast is ready to be served with rice. Goes good as an appetizer also.
