Petitchef

Dry taro curry (sivapan kizhangu kai)

Main Dish
4 servings
5 min
20 min
Very Easy

Ingredients

Number of serving: 4
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

  • 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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