TARO ROOT PAN FRY - South Indian Style

Potatoes, Taro, Yam, Tender plantains -  what would you choose to have with Rasam or Dhal? Lets vote !!

This Taro is one favourite in South Iindian menu - be it home or other festive occasions such as weddings, parties/kitties or traditional home functions.  Other than the spicy taro, the raw cooked taro also finds itself as an ingredient in traditional curries like Avial and More Kuzhambu.




Cooking Taro without mashing it is a skill. The first rule in attempting that is to choose taros which are mostly spherical, so that you can retain the shape after cooking. (If you get elongated ones, it is better to slice them into thin cylinders after pressure-cooking them).

After pressure cooking, hold the taro at its end and pull the skin out, instead of peeling the skin by parts. The pulp taro will then pop itself out (unlike peeling pressure-cooked potatoes).

Preparation time: 15 min + 10 min marination 
Cooking time: 10 min
Cuisine: South Indian
Spice Level: Spicy
Recipe category: Side dish
Serves: 4
Recipe Source : Hubby

INGREDIENTS
  • 1/2 kg Taro ( Spherical shaped)
  • 1/2 tsp Turmeric powder
  • 1 tsp Chili powder
  • generous sprinkle of Asafoetida
  • 1 heaped tbsp Gram flour
  • 1 heaped tbsp Rice flour
  • 1 heaped tbsp Sambar powder
  • 1 tsp Rasam powder
  • 1 tsp Curry powder
  • 2 -3 sprigs Curry leaves
  • 1 tsp Mustard seeds
  • 1 tsp Chana dhal
  • 1 tsp Urad dhal
  • 10ml Oil to marinate and to 20 ml for saute
  • Salt to taste
  • 1 tsp Sugar
METHOD
  • Wash and pressure cook the Taro up to 3 whistles.
  • Once the pressure releases, as mentioned above, gently pinch the base to pop out the taro without mashing it.
  • Transfer all of these to a plate.
  • Sprinkle turmeric, chilli powder, asafoetida, sambar powder, rasam powder, curry powder, gram flour, rice flour, salt, sugar and 10 ml oil on the taro. 
  • Hold the plate and shake it all over to roll the taro so that it smears well with all the ingredients. 
  • Gently prick holes on the taro using a needle or fork without slicing/breaking it.
  • Set this aside to marinate for 10 min.
  • Heat oil in a non stick skillet. When its hot add mustard seeds. When they pop, add the chana and urad dhal. Add the curry leaves and saute.
  • When done, drop in the taro a few at a time and roll them gently holding the pan by the handle. DO NOT use the spatula at any point as it might spoil the shape.
  • Drop in the rest and keep rolling for a good 8 min to ensure all the sides are evenly browned and until you start noticing a brown  crispy crust formed all around the vegetable.
  • Turn off the heat and serve hot with Rasam or Dhal rice.



Comments

  1. loved the presentation,Soumya...makes me hungry,super crisp and delicious..makes me hungry

    ReplyDelete
  2. This is my all time fav with rasam...I can swap this with anything!!

    ReplyDelete
  3. Quite an interesting and a Delicious dish.

    ReplyDelete
  4. Love the presentation and the recipe. Its delicious

    ReplyDelete
  5. WOW! lovely like this post.its really amazing . like this recipe . I think it will be better to use cookware set to make this type of cake . I also try to make it by using cookware set because it helps not to cling with utensils and gives a proper shape for decoration .proper decoration helps for eating .
    Thanks for sharing this!

    ReplyDelete

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Happy Cooking
Sowmya

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