Follow these steps for perfect results
taro root
peeled and cubed
fresh coconut
grated
bird's eye chilies
roughly chopped
yoghurt
plain
turmeric
ground
salt
brown sugar
mustard seeds
fenugreek seeds
dry chilies
chopped
cooking oil
Select firm, white taro root with visible sap.
Peel the taro root and cut into 3/4 inch cubes.
Soak the taro cubes in water for 10 minutes.
Bring water to a boil in a wok and add taro, turmeric, and salt.
Reduce heat to medium and simmer for 20 minutes.
Grind fresh coconut and bird's eye chilies into a coarse paste.
Add the coconut-chili paste to the wok with the taro and simmer on low heat for 10 minutes.
Stir in brown sugar and continue simmering until the liquid evaporates.
Remove the wok from heat and stir in the yoghurt.
In a separate pan, fry mustard seeds, fenugreek seeds, and chopped dry chilies in cooking oil until they splutter.
Pour the fried spices over the taro and yoghurt mixture and mix well.
Serve hot with Indian bread or rice.
Accompany with fried or roasted papadum.
Expert advice for the best results
Adjust the amount of chilies to your spice preference.
Ensure the taro is cooked until completely soft.
Do not cover the wok during simmering to prevent the gravy from becoming too watery.
Everything you need to know before you start
15 minutes
The taro can be cooked ahead of time, but add yogurt and tempering just before serving.
Serve in a bowl, garnished with fresh cilantro.
Serve hot with Indian bread (Roti/Chapati/Naan)
Serve with Rice
Accompany with Fried/Roasted Papadum
The slight sweetness and acidity complement the spice and creamy texture.
The spiced tea will enhance the flavors of the dish.
Discover the story behind this recipe
Taro is a staple in many Indian cuisines and is often used in curries and side dishes.
Discover more delicious Indian Lunch recipes to expand your culinary repertoire
A flavorful and aromatic North Indian dish combining paneer tikka with basmati rice pulao.
A delicious and flavorful Indian street food featuring marinated chicken wrapped in a paratha with pickled onions and chaat masala.
Bhatura is a popular Indian bread, deep-fried and puffy, often served with chana masala (chickpea curry).
A warming and flavorful sweet potato soup with a spicy kick from chiles and ginger.
A flavorful and comforting spiced red lentil soup topped with crispy fried ginger and a dollop of yogurt.
Delicious Calcutta-style kathi rolls filled with spicy paneer and fresh toppings, wrapped in a warm paratha.
A vibrant and flavorful vegetable bhaji salad with a tangy sour cream, lemon, and cilantro dressing. This dish combines crispy fried vegetable fritters with fresh arugula and cucumber for a delightful mix of textures and tastes.
A quick and easy spicy paneer sandwich recipe perfect for a snack or light meal.