Dry taro curry (sivapan kizhangu kai)

Ingredients

• Taro (Arubi)-300 g washed properly
• Oil-2 tablespoons
• Mustard seeds-1/2 teaspoon
• Broken Black gram (Urad Dal) 1/2 teaspoon
• Salt-to taste
• Turmeric Powder-1/2 teaspoon
• Chilli Powder-1 teaspoon
• Curry leaves-4-5
• Asafoetida-a pinch

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Preparation

• Boil the washed taro with its jacket in sufficient water in wide mouth pan till it becomes tender.
• Then allow it to get cool down. Remove the skin and cut it in 2 inch pieces.
• Now heat oil in a pan. Add mustard seed, broken black gram Dal curry leaves and asafoetida in this.
• Allow mustard seed to crack. Then add taro pieces in this along with turmeric and chilli powder.
  
• Add salt to taste. Keep frying in low flame till it gets nicely fried and turns to light red colour.
• Serve hot with samber/dal and rice.

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