Receta Taro Root Pulusu Recipe| South Indian Lunch Recipes

by Anusha Praveen

I had not eaten taro root or colocasia in any other form other than its deep fried roast curry. Now the taro root roast is a family favorite and is often made as an accompaniment with slightly bland kuzhambu or sambar. I usually make it with mor kuzhambu. The tang in the kuzhambu and the heat and crunch in the pan roasted taro roots make a wonderful combination. Little did i realise that there was more to this tuber than met the eye. I visited a friend a while back for a casual lunch. Nothing exotic. Just comfort food, some old songs and aimless banter. And she had made this delicious taro root pulusu. I was awestruck at its simplicity. And delighted that there was one more way in which taro root can be enjoyed. This recipe is an authentic Andhra dish and does not call for any grinding. The tang from the tamarind and the sweet hints from the jaggery blend well to make your tongue sing for more. Its a feast on those days when you want a hot and spicy dinner with steamed rice and papads. Recipe: Taro Root Pulusu Prep Time: 20 mins        Cook Time: 20 mins            Allergy Info: Vegan, Soy And Nut free                                    Cuisine: Andhra Cuisine                      Course: Main Course, Eaten with rice    __________________________________________________________________________________ Ingredients                                                                Taro root 10 Tamarind extract from a gooseberry sized tamarind 3/4 c Shallots 5 chopped finely Garlic 2 chopped finely Tomato 1 small chopped finely Curry leaves a sprig Green chilies 2 slit Coriander powder 1 tsp Chili powder 1 tsp Turmeric 1/2 tsp Jaggery 1 tbsp Mustard seeds 1 tsp Fenugreek seeds 1 tsp Hing a small pinch Salt to taste Oil 2 tbsp Chopped coriander leaves 2 tbsp for garnish Directions Pressure cook the taro root for 2 whistles. Once done, peel and chop them into thin fingers. Heat a pan with oil and pop the mustard seeds. Add fenugreek, curry leaves and hing next. Now, toss in garlic and onions and fry till transparent. Add tomatoes next and fry till mushy. Now add all the spice powders and turmeric and mix well. Tip in the chopped taro root fingers and add the tamarind extract along with jaggery and salt. If you the consistency too thick, add some water to achieve your desired thickness. Mix well. Cook covered for 10 mins on a medium flame. Garnish with chopped coriander leaves. Serve hot with steamed rice and poppadoms by the side. P.S: Addition of garlic is optional. You may leave it out. Use sesame oil for added flavors.