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

Indian Yam Curry…Beautiful

Indian Yam Curry…Spicy

Indian Taro Root Curry

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Serves	4
Cook time	20 minutes
Dietary	Diabetic, Gluten Free, Vegan, Vegetarian
Meal type	Side Dish
Misc	Child Friendly, Pre-preparable, Serve Hot
Region	Indian

Ingredients

20 Arbi / Taro Root / Colocasia / Seppankizhangu (This Yam is available in Indian Grocery Stores)
1 tablespoon Channa Dahl
2 teaspoons Urad Dahl
2 teaspoons Turmeric Powder
2 teaspoons Sambar Powder (Or 1 Teaspoon Cayenne Pepper)
4 - 6 tablespoons Olive, Avocado or Sesame Oil
1/4 - 1/8 cup Cilantro (finely chopped)
3 teaspoons Salt
8 cups Water

Optional

1 teaspoon Asafoetida (Hing)
8 - 10 leaves Curry Leaves

Directions

Step 1
Wash the Yam pieces thoroughly. If they are of different sizes, cut the big pieces into two.
Step 2
Add 6 cups of water to a saucepan. Add 2 teaspoons salt, 1 teaspoon turmeric and the yam to the saucepan. Yam should be immersed in water.
Step 3
On medium heat, boil the yam for 10 minutes or until a tooth pick comes clean. Do not overcook. The cooked yam should be cooked but firm (to be able to cut into pieces). Boiling time could differ. Check every 5 minutes with the tooth pick.
Step 4
Drain the yam in a colander. Let it cool.
Step 5
Peel the yams. Cut them into 1/2 inch or 1 inch pieces. The smaller the pieces, the more spice and salt you will taste in every bite. The peeled yam itself is rather colorless and mild tasting.
Step 6
Place a non-stick frying pan on medium heat. Add oil. When oil is hot, add mustard seeds, urad dahl and channa dahl. Stir.
Step 7
When mustard seeds start crackling rapidly, add the cut yam. Add 1 teaspoon turmeric, 1 teaspoon salt, hing, curry leaves, cilantro and sambar powder. Mix well without breaking the yam pieces. Add more oil , if you like.
Step 8
Keep turning the yam pieces every two minutes or so, until they look lightly fried or roasted.
Step 9
Serve hot as a side dish.