Wash and scrub the taro roots thoroughly.

Soak the taro roots for 20-30 minutes to remove dirt easily.

Apply oil to your hands before peeling to avoid stickiness.

Peel the taro roots, removing the green layer under the skin.

Cut the taro root into bite-sized pieces.

In a saucepan, add the taro root, tamarind, salt, and water.

Cook on low flame until the taro root is well cooked.

In a mixer, blend coconut, chili powder, and small onions.

Add the coconut mixture to the cooked taro roots and salt if needed.

Cook for 5-6 minutes more.

Heat oil in a small pan and add mustard seeds.

Once mustard seeds splutter, add cumin seeds.

Add chopped onions and curry leaves and sauté for a minute.

Add red chilies and sauté for a few seconds.

Add this tempering to the taro root curry.

Mix well and cook for 1-2 minutes.

Serve hot with rice or phulkas.