Taro Root (cheppankizangu, colocasia) Roast

Taro Root Roast
Taro Root Roast

Taro is thought to be a native plant of South India and it was the poor man’s potato until the latter became very cheap. Growing up, when the taro plants sprouted amongst the paddy fields, we knew the summer was over, and soon school would be back in session and the rivers would be full.

The taro’s leaves grow as big as an elephant ear, and during the monsoon, it was almost scary to see these monstrous leaves. Even today, during Spring, it gives me so much pleasure to see similar leafy plants, like hosta, sprout up around here. I almost always stop to take pictures and remember the paddy fields with taro plants from my childhood!

In the South, the favorite way to cook this root is to deep fry it, but I wanted to figure out a healthy alternate. Taro roots contain toxic substances, and need to be cooked well. The IP provides excellent control while cooking taro root, and this recipe is a simple and a healthy way to cook it.

Taro Roast is a pure vegetarian and a vegan dish. You can also make this dish gluten free, if you avoid the hing. Hing in its pure form is gluten free, but many vendors add wheat flour to reduce the intensity of its flavor.

Print Recipe
 Taro Root (cheppankizangu, colocasia) Roast
In the South, the favorite way to cook this root is to deep fry it, but I wanted to figure out a healthy alternate. Taro roots contain toxic substances, and need to be cooked well. The IP provides excellent control while cooking taro root, and this recipe is a simple and a healthy way to cook it. This is a pure vegetarian and a vegan dish. You can also make this dish gluten free, if you avoid the hing. Hing in its pure form is gluten free, but many vendors add wheat flour to reduce the intensity of its flavor.
Course Vegetable Curry/Stir-fry
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Dry Spices
Vegetable
Other
Course Vegetable Curry/Stir-fry
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Dry Spices
Vegetable
Other
Instructions
  1. Wash the taro roots well.
  2. Add 1.5 cups of water into the Inner Pot of the Instant Pot (IP). Insert a stainless-steel steamer basket. Place the taro roots in the steamer basket.
  3. Select ‘Steam’ with vent sealed, and cook for 6 min. Once the steam cycle is done, let the IP cool down and the pressure go down naturally.
  4. When the IP has cooled down, open the lid and wait for the taro roots to cool down for about 5 minutes.
  5. Peel off the skin (it should come off easily) and slice the taro root into ¼” round pieces.
  6. Pour the contents of the dry spices into a wide non-stick frying pan (put the spices in one small area of the frying pan).
  7. Pour vegetable oil over the spices (need enough to wet the pan surface plus a little more).
  8. Heat on medium high. When you first hear the sound of the mustard seed "popping," spread the cooked taro roots evenly across the surface of the pan. Let them fry.
  9. Add salt. Sprinkle turmeric powder, sambar powder, and the red chili powder uniformly over the surface of the taro roots.
  10. Periodically flip the taro roots, each time spraying with canned aerosol vegetable oil. Continue to sprinkle red chili powder and sambar powder over the surface as needed.
  11. Keep the heat on medium high and slowly dry roast the taro roots until desired color and crispiness are achieved.
  12. Since the taro roots absorb nearly all moisture while they cook, sprinkling water on them occasionally may help to cook the taro roots with spices uniformly.
  13. Once done, sprinkle a few cilantro leaves on top as garnish and serve hot.

Carrot Curry (Porrial, Stir-fry)

Carrot Curry

Carrot Curry
Carrot Curry

Often, the simplest pairings make the most fabulous dishes. South Indian carrot curry (or porrial, as it is sometimes called) is the simplest Indian vegetable stir-fry that you could possibly make. Carrots are not that alien to Indian cooking. In fact, they are originally from neighboring Afghanistan and have been incorporated into Indian cooking for quite some time. However, the current variety of carrot that is widely used in Indian cooking is a domesticated version of a wild carrot originally believed to be from the Netherlands.

In this dish, the goal is to make the spicy chile taste stand out ever so slightly against the backdrop of the subtle sweetness of the coconut and the carrots. The Instant Pot provides an excellent way to steam the vegetables without losing their nutrients.

Carrot curry is a pure vegetarian and a vegan dish. You can also make this dish gluten free, if you avoid the hing. Hing in its pure form is gluten free, but many vendors add wheat flour to reduce the intensity of its flavor.

 

Print Recipe
 Carrot Curry (Porrial, Stir-fry)
Often, the simplest pairings make the most fabulous dishes. South Indian carrot curry (or porrial, as it is sometimes called) is the simplest Indian vegetable stir-fry that you could possibly make. Carrot curry is a pure vegetarian and a vegan dish. You can also make this dish gluten free, if you avoid the hing. Hing in its pure form is gluten free, but many vendors add wheat flour to reduce the intensity of its flavor.
Carrot Curry
Course Vegetable Curry/Stir-fry
Cuisine Indian
Prep Time 10
Cook Time 10
Passive Time 10
Servings
Ingredients
Dry Spices
Vegetables
  • 2 cup Carrot Seven large diced into a medium cube.
  • 1/4 cup Green peas Dried green peas soaked overnight
  • 1/4 tsp Ginger Diced Fine. Small amount just for taste.
  • 1 Green Chili Serrano pepper large diced fine
  • 3 tbsp Coconut Shredded - frozen coconut (raw, not sweetened)
  • leaves Curry leaves Few
  • leaves Cilantro Few
Other
Course Vegetable Curry/Stir-fry
Cuisine Indian
Prep Time 10
Cook Time 10
Passive Time 10
Servings
Ingredients
Dry Spices
Vegetables
  • 2 cup Carrot Seven large diced into a medium cube.
  • 1/4 cup Green peas Dried green peas soaked overnight
  • 1/4 tsp Ginger Diced Fine. Small amount just for taste.
  • 1 Green Chili Serrano pepper large diced fine
  • 3 tbsp Coconut Shredded - frozen coconut (raw, not sweetened)
  • leaves Curry leaves Few
  • leaves Cilantro Few
Other
Carrot Curry
Instructions
  1. Peel the carrots' outer skin and dice them into small cubes. Dice the green chilies into small pieces.
  2. Add 1.5 cups of water into the Inner Pot of the Instant Pot (IP). Insert a stainless-steel steamer basket. Place the diced carrots and the green peas in the steamer basket.
  3. Select ‘Steam’ with vent sealed, cook for 1 min. Once the steam cycle is done, release the pressure by venting the steam out.
  4. Pour the contents of the dry spices into a wide non-stick frying pan (put the spices in one small area of the frying pan).
  5. Pour vegetable oil over the spices (enough to soak the spices plus a little more).
  6. Heat on medium. When you first hear the sound of the mustard seed "popping," add the curry leaves, ginger and green chilies, and stir for a few seconds.
  7. Pour the contents of the cooked carrots and the green peas into the frying pan and spread evenly across the surface of the pan.
  8. Add salt, and let the carrots cook on medium heat. Since the carrots are already cooked, just fold the cooked carrots in with a spatula until they are coated/mixed well with the spices.
  9. Add the shredded coconut and stir until the coconut is mixed and blended with the rest of the curry.
  10. Sprinkle a few cilantro leaves on top as garnish and serve hot.