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Simply Reem

Thursday, February 4, 2010

Spicy Taro Root

Taro roots are considered as one of the staples in many tropical areas of the world. But as with many other vegetables it also get ignored and is not used in daily cooking. Although taro root can be toxic in its raw state but these toxins are destroyed by cooking. So always cook them before using . They are commonly boiled or steamed. Taro's can be used as a perfect side dish or as a beautiful and complete main dish.
I love their texture and flavor, here I added roasted spices and fresh herbs to add some more flavor. Its a very simple and flavorful recipe with come together in minute's. Try it you wont be disappointed.

  • Taro roots 8-10
  • Coriander powder 1/2 tsp
  • Chili powder 1/2 tsp
  • Cumin powder 1/4 tsp
  • Mustard seeds 1/2 tsp
  • Salt as per taste
  • Oil vegetable 2-3 Tbsp
  • Cilantro finely chopped 1 Tbsp
  • Mint finely chopped 1 Tbsp

Wash taro roots and boil them with skin on till fork tender( I boil them in microwave it take around 12-13 minutes for 8-10 of them). Peel the skin off and cut them in half and keep aside. Heat a pan to roast powdered spices, once the pan is heated first add cumin powder as soon as it start to change color around 30-45 seconds add coriander powder followed by chili powder. These spices will only take about a minute and half to get roasted and smoky. Keep the roasted spices aside too.
Now heat oil in a pan,add mustard seeds(mustard seeds are optional, if you don't want to use them skip this step). Once the seeds start to splatter add the boiled, peeled and halved taro root, keep tossing the pan to toss the taro's as soon as they start browning add turmeric powder and roasted spices with salt and toss them again(avoid using too much movement with help of spoon or spatula as boiled taro's are very soft and they can easily get broken). Let them cook on medium heat for 3-4 minutes to get crispy on outside. Add chopped cilantro, mint and lemon juice. Serve hot. Enjoy......

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