Taro root is also known as colocasia (arbi, chembu). It is a really versatile vegetable and I use it in different recipes at least once a week. This recipe is Hari’s very own. I had asked him to prepare a flavoured rice. The usual accompaniment with flavoured rice is a potato, elephant yam or taro root roast. Since the rice is a dry dish, I wanted a curry rather than a roast. So, Hari came up with this gem!

Ingredients
250 gms taro root, peeled and cubed
1 medium sized onion, roughly chopped
1 large tomato, roughly chopped
1/2″ piece ginger (adrak, inji)
1 tbsp chopped coriander leaves
Salt to taste
For The Seasoning
1/2 tsp cumin seeds (jeera, jeeragam)
1/2 tsp red chilli powder
A pinch of turmeric powder (haldi, manjal podi)
1/2 tsp coriander powdwer (dhania powder, kothamalli thool)
1/2 tsp cumin powder (jeera powder, jeeraga thool)
Method
Grind the onion, tomato and ginger in a blender
Set aside
Heat a pressure cooker
Add the cumin seeds
When they begin to splutter, add the ground paste
Saute for 5 minutes
Add the taro root
Add coriander powder, turmeric powder, chilli powder, cumin powder and salt
Mix well
Add 1/2 cup water
Close the lid and cook for 1 whistle
Let the steam release naturally
Open the lid and transfer to a serving bowl
Garnish with coriander leaves
Serve hot with red/brown rice or Indian flat breads
Enjoy!