Dry taro curry (sivapan kizhangu kai)

Name: Dry taro curry (sivapan kizhangu kai)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: En
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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Main Dish

4 servings

Very Easy

25 min

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

Preparation

Preparation5 min

Cook time20 min

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.

SSubhashini