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.
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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.
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.
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.
When the IP has cooled down, open the lid and wait for the taro roots to cool down for about 5 minutes.
Peel off the skin (it should come off easily) and slice the taro root into ¼” round pieces.
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).
Pour vegetable oil over the spices (need enough to wet the pan surface plus a little more).
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.
Add salt. Sprinkle turmeric powder, sambar powder, and the red chili powder uniformly over the surface of the taro roots.
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.
Keep the heat on medium high and slowly dry roast the taro roots until desired color and crispiness are achieved.
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.
Once done, sprinkle a few cilantro leaves on top as garnish and serve hot.
What would a Madarasi do when cooking a Chole Masala? He naturally would add a spoon or two (or more) of sambar powder. I have been cooking this version of Chole for a long time and I would say this is a perfect blend of North and TamBram cooking traditions, resulting in a mouthwatering dish. It is the combination of sambar, chana and garam masala powders that gives this fusion its aroma and taste. For a TamBram, it is the sight of the black mustard seeds floating in the chole that makes this dish so homey. There is something in it for a Punjabi too. The alluring taste of amchoor and the masala smell is enough to make this dish at least partially Punjabi. But why add jaggery to this dish, you may ask. For a long time, this was a deliberately kept secret by the old-time wedding cooks in Madras. Their sambars were notoriously good and no one was able to figure out why. Legend has it that the master cooks wouldn’t even tell their own crews what it was. The master cook would come in at the final hour to taste the sambar, and pull out a packet of jaggery and mix it without telling anyone about it. But here is a word of caution, jaggery needs to be added in just the right amount. As they say in Tamil, beyond its limit, even the immortal nectar (amrit) becomes poisonous.
This is a pure vegetarian food, and you can make it vegan by substituting vegetable oil for the butter. It can also be prepared as a gluten free food, if you avoid the hing while garnishing/cooking.
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Madarasi Chole Masala
I have been cooking this version of Chole for a long time and I would say this is a perfect blend of North and TamBram cooking traditions, resulting in a mouthwatering dish. It is the combination of sambar, chana and garam masala powders that gives this fusion its aroma and taste. For a TamBram, it is the sight of the black mustard seeds floating in the chole that makes this dish so homey. This is a pure vegetarian food, and you can make it vegan by substituting vegetable oil for the butter. It can also be prepared as a gluten free food, if you avoid the hing while garnishing/cooking.
Carefully remove any small stones or bad garbanzo beans. Rinse the beans thoroughly and soak them overnight.
Pour the contents of the dry spices into the instant pot inner pot (IP) (put the spices in one small area of the pot). Pour the vegetable oil over the spices (enough to soak the spices plus a little more).
Plug in the Instant Pot, press ‘sauté’ and ‘adjust’ to ensure the digital display is on ‘more.’ This is the high setting for sauté.
When you first hear the sound of the mustard seed "popping," add the diced green chilies, butter, and ginger/garlic paste into the pan. Stir until the butter melts and the chilies and garlic/ginger paste mix well together.
Add onions to the pot. Stir occasionally until the onions are cooked to a 'golden brown' color.
Add salt, sambar powder, masala powder, channa masala powder and the turmeric powder. Mix them well and let them cook together. Add a cup of water to the pot and bring to a boil.
Add the diced tomatoes. Ensure you stir periodically for uniform cooking and mixing of spices. Bring it to a boil.
Rinse the garbanzos and pour them into to the IP. Add Potatoes. Add about 1.0 cup of water, but ensure that the water is just enough and it is not too much.
On manual high pressure with the vent closed, cook them for 10 minutes. Once the IP has cooled down, make sure there is no pressure in the cooker and that the (pressure) pin is down. Open the cooker lid -- be careful, as the dhal will be extremely hot.
Add jaggery when the contents are still hot and stir it well.
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.
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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.
Peel the carrots' outer skin and dice them into small cubes. Dice the green chilies into small pieces.
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.
Select ‘Steam’ with vent sealed, cook for 1 min. Once the steam cycle is done, release the pressure by venting the steam out.
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).
Pour vegetable oil over the spices (enough to soak the spices plus a little more).
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.
Pour the contents of the cooked carrots and the green peas into the frying pan and spread evenly across the surface of the pan.
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.
Add the shredded coconut and stir until the coconut is mixed and blended with the rest of the curry.
Sprinkle a few cilantro leaves on top as garnish and serve hot.
Koottu (meaning ‘adding’) is a quintessential Tamil vegetable lentil stew, and may have been named as such because vegetables are added to a lentil base. Even today, the TamBram version of this utilizes only native vegetables and spices, except for the use of red chilies. My speculation is that this dish may have been cooked with pepper at one time, and was replaced by red chilies only recently. The Palghat version is a very popular dish and is aptly named as ‘mulagoottal,’ which translates to ‘adding pepper.’
The recipe below is a mashup and I use ‘English’ vegetables, and red chilies. Taking a cue from the ‘arachu vitta koottu’ (meaning ‘blend and mix’ variety), I added a combination of pepper, coriander and fenugreek seeds to get some additional kick to this otherwise humble dish.
Traditionally it is cooked with a neutral base, meaning there is no acidic element to this. But I wanted to add a bit of sour taste by including a tiny bit of yogurt in the end to subdue the somewhat overpowering cumin. Finally, the consistency is deliberately kept on the solid side, but if you prefer this to be more liquid, then add an additional cup of water.
This is a very delicate dish, but very simple to cook. You can use cabbage, or spinach or any of the vegetables from the squash or gourds family.
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Potato and Carrot Koottu - Indian Vegetable Lentil Stew
Koottu is a quintessential Tamil vegetable lentil stew. This is a very delicate dish, but very simple to cook. The consistency is deliberately kept on the solid side, but if you prefer this to be more liquid, then add an additional cup of water. You can use cabbage, or spinach or any of the vegetables from the squash or gourds family. It is gluten free and is a vegan dish.
Dice the carrot and potato into small cubes and set them aside.
Add oil (1 tbsp or as needed) to a frying pan and heat the oil on medium heat. Add red red chilies, chana dhal and coriander seeds and fry until the chana dhal becomes somewhat brown.
Add cumin seeds, pepper, fenugreek seeds and fry them all for a few more seconds.
Turn the heat to ‘low,’ add coconut and fry the mixture by continuously stirring it so that it does not get burnt. Fry until the coconut becomes slightly off-white/brown.
Turn the stove off, and allow it to cool.
Using a blender, grind the fried spices into a fine paste, adding just enough (cold) water to achieve a paste consistency. Take extra caution not to heat it up too much during grinding.
Pour the paste into the Inner Pot of the Instant Pot (IP).
Add moong dhal, and the vegetables. Add salt.
Add about 2.0 cups of water.
Close the lid, and cook for 2 min at high pressure. Cool down naturally.
Add ¼ cup of water to the yogurt and mix it thoroughly to form a uniform liquid without any solids.
Open the IP lid when it is cool and when the pressure valve is down. Add the yogurt and mix gently but thoroughly.
Chutney is assimilated into local food traditions so much so that the very meaning of it varies depending on who you ask. For a Westerner, it may be a kind of a jam, somewhat sweet, and sometimes sour, but most definitely invented by a British Major named Grey! In reality, however, chutney is the oldest known pickling process that evolved in India some three thousand years ago. It literally means ‘finger licking’ and it is usually spicy hot, particularly in Southern India. It is served as a dip, or as a side dish. For me, having tomato chutney served with masala vada is heaven. Here is a recipe for a delicious spicy tomato chutney. It is inspired by the Andhra style of cooking and made deliberately on the spicy side. Its characteristic ‘bite’ is the result of using a large amount of onion. It is particularly well suited as a side dish for any afternoon tiffin varieties, but is also great as a dip. It is certainly finger licking good!
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Tomato Chutney
Here is a recipe for a delicious spicy tomato chutney. It is inspired by the Andhra style of cooking and cooked deliberately on the spicy side. It uses large amount of onion to give its characteristic 'bite'. It is particularly well suited as a side dish for any afternoon tiffin varieties, but also great as a dip. It is certainly finger licking good! It is gluten free and will be a vegan dish if you remove or substitute butter in this recipe.
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). Pour the vegetable oil over the spices (enough to soak the spices plus a little more).
Heat on medium. When you first hear the sound of the mustard seed "popping," add the diced green chilies, butter, and ginger/garlic paste into the pan. Stir until the butter melts and the chilies and garlic/ginger paste mix well together.
Add onions to the frying pan. Stir occasionally until the onions are cooked to a 'golden brown' color.
Add salt and sambar powder. Mix them well and let them cook together. Add a cup of water to the frying pan and bring to a boil.
Add the diced tomatoes to the frying pan right after the first boil. Ensure you stir periodically for uniform cooking and mixing of spices. Add a ½ cup of water.
Stir just enough until all the spices are mixed with the cooked tomato and the water is somewhat gone. It should still be a good moist paste, with well-cooked tomatoes.
Turn the stove off. Allow it cool.
Once cooled, use a blender to make a purée with a good thick consistency. If water is needed, add minimally.
