Taro Root Tasty Stir Fry
Taro Root may not appear very attractive on the outside, but it is one of those vegetables that can surprise you when cooked the right way.
When just boiled, taro root is bland and does not seem to have any flavor. But when you add some salt and spices to it, it comes out a winner. Another thing is, either it can be cooked firm and stir-fried and roasted crisp, or it can be cooked well and made into a mushy curry, still using the same ingredients.
Also, because it is stir-fried, it uses less oil, and therefore,it is healthy.
RECIPE CAROUSEL :
- Stir fried with all the listed ingredients
RECIPE :
Taro Root Tasty Stir Fry
Taro Root is one those vegetables that can be very tasty when cooked the right way. This recipe provides a way to accomplish that.
Ingredients
- 10 Taro Roots washed thoroughly
- 1 tsp Mustard Seeds
- 1 tsp Urad Dahl
- 1 tsp Channa Dahl
- 1 tsp Turmeric Powder
- 1 tsp Cayenne Pepper or sambar powder
- 1 tsp Hing Asafoetida
- 2 tsp Salt
- 6 - 8 Curry Leaves
- 6 - 8 tbsp Oil
Instructions
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Trim the edges of the Taro Roots. If some are big, cut them into half to make them all of even size.
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On medium heat, in a large saucepan, add the taro roots and enough water to cover the taro root pieces. Add 2 teaspoons of salt. Boil for about 10 minutes, or until taro root is cooked but firm. Check after 5 minutes, and then every 2 minutes. Don't cook too much or too little. Test with a toothpick. If it comes clean, it is cooked.
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When the taro roots are cooked, set the saucepan aside, let the taro roots cool, then drain. You can wait until the taro roots get cooled off by themselves, or you can place them in cold water.
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Gently remove the skin of the taro roots thoroughly and place them in a bowl.
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Chop the peeles taro roots into small chunks. (See picture)
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In a non-stick frypan, add 2 tbsp oil.
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Note : If you don't want to add any of the dahls or spices, you can just stir fry the taro root pieces with just salt. The dish will still come out very tasty.
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When oil is hot, add the mustard seeds. When they start crackling, reduce the heat to very low, and add the ural dhal and channa dahl. Stir fry until the dahls are light golden brown. Don't fry too much and burn them.
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Add the taro root pieces, 1 teaspoon salt and turmeric. Sprinkle 2 tbsp oil or spray oil evenly, on top. Gently turn around the pieces without mashing them, and stir fry for 2 minutes.
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Add the cayenne pepper, hing and curry leaves.
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Add 2 more tbsp of oil. Stir fry until the taro root pieces are golden brown.
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Taste a little. If necessary, add more salt or cayenne pepper. Mix well.
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Serve hot as a side dish.
Recipe Notes
Options:
1) If you don't want to add any of the dahls or spices, you can stir fry the taro root pieces with just oil and salt. The dish will still come out very tasty.Â
2) Or you can stir fry the taro root pieces with salt and just curry leaves.
3) Adjust oil, salt and spices according to your taste preferences.
4) In the grocery store, choose taro roots that look fresh and as round shaped as possible, and not too dry.
See Recipe Carousel above for pictures with various options.
