Bow Down To The Taro Roots
This traditional recipe has a lovely texture and tastes delicious with steamed rice.
| Servings | Prep Time |
| 1people | 5minutes |
| Cook Time |
| 15minutes |
|
|
Ingredients
Dry roast and grind
- 1tsp chana dal
- 2tsp dhaniya
- 4 Red chilies
For seasoning
- 1tsp Mustard seeds
- a few curry leaves
- 3tsp Oil
Instructions
- In a pressure cooker, steam the arvi for ten to fifteen minutes.
- Once the arvi cools, peel it and chop it into thick pieces.
- Soak the tamarind in hot water for ten minutes.
- Roast the chana dal, dhaniya and red chillies together and grind into powder.
- Fry the mustard seeds in the oil.
- Add the curry leaves and sauté.
- Throw in the arvi and stir well.
- Add the turmeric, hing and salt to taste.
- Stir well and pour in the tamarind pulp that was soaked in water.
- Add a pinch of jaggery and fry until the tamarind extract disappears.
- Add the ground power and stir.
- Sauté for two minutes.
- Your curry is ready to serve!
Recipe Notes
