Indian Taro Root Curry
There are several kinds of Yams in India. This yam, called Taro Root, may look rough, knobbly or gruffy on the outside. But once cooked, roasted or fried with salt and spices, it is a different story altogether. It transforms into this colorful, tasty, yummy, spicy, gourmet dish that you wouldn’t have thought possible when you looked at the raw ones. Like the Beast and the Beauty, if you will.
Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:
Asafoetida, Cayenne Pepper, Channa Dahl, Cilantro, Curry Leaves, Mustard Seeds, Turmeric Powder, Urad Dahl