Taro Root Fry | Taro root Palya | Kesuvina Gedde curry
Taro Root or kesuvina Palya is very easy and delicious side dish for rasam , sambar, rotis and rotti This will brings out all the flavor of Taro Root, but still maintains the nutritional benefits. This recipe is a perfect and healthy replacement for Tater Tots!
Here is detailed video recipe. TARO ROOT HEALTH BENEFITS Health benefits of Taro Root are numerous. Due to its rich potassium content, it helps in regulating the blood pressure. For proper muscle and nerve function, Taro Root has adequate amount of magnesium. Taro Root is lower on Glycemic Index, essentially can replace potato, but maintain the same starchiness of Potato. High in Fluorine content will help in protecting the teeth health.
- 3 medium size taro root or 1 cup chopped taro root
- Small marble sized tamarind soak it in ½cup of water
- ½ cup water
- FOR SEASONING:
- 2-3 tbs oil
- ½ tsp mustard seeds
- ¼ tsp or pinch turmeric powder
- pinch Hing or Asafoetida optional
- 5-6 leaves curry optional
- ½ tsp dry red chilli powder
- ½ tsp salt
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- First remove the outer skin of the taro root and cut it into ½ inch thick cubes.
- Boil them in a pan with ½ cup water and ½ cup tamarind juice, along with salt.
- After 10-15 minutes make sure it cooked properly by poking the knife edge into one of the pieces to see whether it can penetrate smoothly.
- Drain the water using a colander.
- Heat the oil in a pan to make seasoning
- Add mustard seeds. While popping, add turmeric powder, hing and curry leaves.
- To this add cooked taro root and dry red chilli powder. Sprinkle a very little salt and allow it to become a golden brown color.
- Once the taro root turns golden yellow, turn off the stove and it is ready to eat!
If not properly cooked, Taro root can lead to gout and kidney stones.