Taro root curry is a truly interesting dish, especially when made in the bold, flavorful style of street food. With a healthy, oil-free twist, it still delivers that same comforting, spicy kick—tender taro pieces soaked in a rich tomato-based sauce with warming spices and fresh herbs. Your body appreciates this hearty root vegetable for its gut-loving fiber, immune-boosting vitamin C, and slow-digesting carbs that keep energy steady. It’s street food soul with plant-based goodness.

Ingredients
500 gms taro root (arbi, chembu)
1/4 tsp turmeric powder (haldi, manjal podi)
1/2 tsp red chilli powder
Unrefined salt to taste
For Curry
1 tsp cumin seeds (sabut jeera, jeeragam)
1/2 tsp carrom seeds (ajwain, omam)
A pinch of asafoetida (hing,;perunkayam)
1 onion, chopped fine
1 green chili, slit
1 tsp ginger-garlic paste
1/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder (dhania powder, kothamalli podi)
1/2 tsp cumin powder (jeera powder, jeeraga podi)
Unrefined salt to taste
2 tomatoes, chopped fine
1/2 cup plant-based yogurt
1 cup water
1 tsp dried fenugreek leaves, crushed
1/4 tsp garam masala
2 tbsp finely chopped coriander leaves
Method
Peel the taro root and slice them thick
Transfer to a large bowl and add 1/4 tsp turmeric powder, 1/2 tsp red chilli powder and salt
Mix well
Rest for 30 minutes
Transfer the taro root to a frying pan
Roast on medium flame till the pieces are crisp
Set aside
Heat a pan and add cumin seeds, carrom seeds and asafoetida
Roast till the spices turn aromatic
Add onion, chilli and ginger-garlic paste
Sauté till the onion turns golden brown
Add 1/4 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder and 1/2 tsp cumin powder
Add salt
Sauté till the spices turn aromatic
Add tomatoes and continue to sauté till mushy
Add yogurt and cook for a few seconds
Add the taro root and mix well
Add 1 cup water (or more or less according to desired consistency) and mix
Cover and simmer till the taro root is done and flavours absorbed
Finally, add dried fenugreek leaves, garam masala and coriander leaves
Remove from heat and serve with red/brown/millet rice, poori or Indian flatbreads
Enjoy!