Taro root is a popular starchy tuber found across South East Asia. As the name suggests, it is the root/rhizome of the Colocasia plant. It is a store-house of anti-oxidants and gut microbiome feeding prebiotics.
It is usually available in cut form in super markets, but can also be purchased in whole form from the farmer markets. Taro is delicious, highly nutritious, and pretty easy to make.
Taro Root Consumption
Taro can be stir-fried, fried into chips, added to soups, or turned into a curry as we have done here. In all forms, it tastes so delicious that it is hard to get your hands and heart off it!
Taro root contains oxalic acid that can cause irritation to the throat and skin when consumed in raw form. Hence, it should always be avoided raw, and steamed and boiled before eating.
Taro doesn’t have any specific flavour but it absorbs flavours like a sponge. And when you add spices and herbs, you get the reward as it really brings out the flavour of the added herbs.
It is pretty filling in nature. Hence, you feel so satiated that you wouldn’t want to think about food for long after you have eaten taro.
Taro Root Recipe
Even though I didn’t add any cream, this taro root curry recipe is creamy beyond belief! My kids loved it and it was so easy for them to have it in this form.
This recipe is a complete meal in itself, hence you can either have it as it is or add your choice of carbs – rice or chapati or bread.
Taro Root Curry with Cinnamon and Sesame Seeds
- 300 g Taro Root
- 3 tbsp Roasted Sesame Seeds
- 2 tsp Cinnamon powder
- 2 Garlic Cloves pounded or finely chopped
- 1½ inch Fresh ginger root pounded or finely chopped
- 3 sprigs Fresh coriander leaves or cilantro leaves optional for garnishing
- 1 tbsp Soy Sauce Use naturally brewed
- 2 tsp Vinegar
- 2 tsp Jaggery powder or brown sugar optional
- 2 tbsp raw peanuts
- 1½ tbsp Olive Oil Or any other pure oil for cooking
- 1 pinch Asafetida or Hing optional
Cut and Prepare Taro Root
- Peel and cut taro root into half inch cubes. Put gloves on your hands or oil before peeling. Otherwise your hands may feel itchy after peeling the taro root.
- Now steam the taro root along with raw peanuts in a pressure cooker or in a pan with half a cup of water.
- Cook till it turns soft.
Preparing the curry
- Heat the pan. Once the pan is hot, add oil to it.
- Now add ginger and garlic. Mix well till turns golden brown.
- Now add cinnamon powder, jaggery powder, sesame seeds, soy sauce, and vinegar. Mix well.
- Now add taro and peanuts mix. Add in some water if needed.
- Mix well. Garnish with finely chopped coriander leaves.
- Serve with rice or chapati or have as it is. Enjoy!
We would love to hear from you! If you try this recipe, do leave a comment and rate the recipe! Don’t forget to take a photo, tag @medhyaherbals, and hashtag it #medhyaherbals on Instagram. Eat Well, Feel Happy, and Look Awesome!