Growing up, I never tasted Taro root. I have no idea why mom never made it. I did see it at the vegetable vendor, and just considered it as something that did not deserve a place in our diet. After moving to US I passed by it in the grocery store with the same attitude. One day when S came back with groceries, among all other veggies I found Taro Root! I had no clue what to do with them. Back then internet was just budding, couldn’t just run to the comp and figure out like today. All S had to offer was it tastes good once made into a stir fry or pulusu. After a little contemplation, I decided to treat it as a potato. Peeled the skin chopped them fine and made a simple stir fry. It turned out to be a scrumptious dish. From then on Taro Root has been a regular in our home.
Every once in a while I feel like making a dish with as few ingredients as possible. Here is my taro root stir fry with just taro root and cumin.
Ingredients:
1 lb taro root skinned and chopped into thin slices
1 tsp cumin seeds
1 tsp cumin powder
½ tsp turmeric
½ tsp chili powder
1 tbsp oil
Salt to taste
Heat oil in a kadai, add cumin seeds let them roast.
Add taro root and sauté till it is cooked.
Add salt, turmeric, chili powder and cumin powder.
Sauté for 2 more minutes.
Tastes wonderful with hot rice.
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