Taro or arbi (சேப்பன்கிழங்கு) is a commonly used tuber in south Indian cuisine. It is rich in carbohydrates, vitamins especially B6 and E, potassium and dietary fiber. Taro is often made as a poriyal or used along with other vegetables in aviyal (அவியல்). My grandmother used to add precooked taro to sambar or more kuzhambu (மோர் குழம்பு). Taro fry is very tasty and can be served as a starter. Taro leaves can be used to make paruppu usili (பருப்பு உசிலி). Here’s a different spicy poriyal made with taro that you can serve with regular meal.
Ingredients: (Serves four)
Taro/ Arbi – ½ kg
Onion – 1 no, chopped finely
Salt – to taste
Black sesame seeds – 2 teaspoons
Red chilli powder – 1 teaspoon
Coriander powder – 2 teaspoons
Cumin powder – ¾ teaspoon
Turmeric powder – ½ teaspoon
Oil – 2 tablespoons
Curry leaves – a few
|Taro Masala Curry (சேப்பன்கிழங்கு மசாலா பொரியல்)|
Method: Pressure cook taro/ arbi for 5 minutes or 5 whistles. Once the pressure subsides allow it to cool. Peel Arbi and cut them into small pieces. Add turmeric powder, coriander powder, cumin powder, red chilli powder and salt to taro pieces. Mix well and keep aside.
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