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People use Taro roots all over the east and south asia,so you can find them in south asian,chinese,korean groceries.Taro is also known as Yam in most parts of the asia , so dont confuse it with the american yam,which is often mistaken as sweet potato.Taro is an intresting tuber,which has mild distinctive taste and mimics as a starchy potato.This root is most well known as the ingredient of the hawaiian dish poi or mashed taro root.
Taro root,It's hairy outer coating looks like coconut.The hairy outer layer is always removed with caution since skin irritation can arise by the juice secreted by the taro root.Taro root is toxic in it's raw form,so cook it before eating. These tubers take on a nut like flavor when cooked.Select the taro root that are straight,firm with no wrinkling.
My husband loves all kind of stews/pulusulu...sometimes i feel angry..becoz he will eat anything with sour taste to be dominant along with more salt and spicy.I used to make these kind of stews atleast twice a week.But now a days i am not doing these much..somehow i skipped it :)
After many days,i did this stew/pulusu today..it tastes too good with any fry.I am posting all the pics at the same place becoz today something is happened to my blog,i am unable to edit my content:(
Ingredients for pulusu:
Taro roots/arbi/chamadumpa-6 (medium size)
green chilli-2 split
salt to taste
red chilli powder-1/4 th tsp
turmeric powder-1/8 th tsp
tamarind-lemon size
ginger-garlic paste-1/2 tsp-optional
garam masala-1 tsp-optional
onions-1big finely chopped
cumin seeds-1 tsp
oil-2 tsp, sugar-1tsp
cilantro for garnishing
Preparation:
2.Squeeze the tamarind with water,pour that tamarind juice into the pan.Add water if required,the consistency of the stew/pulusu should be thin at the starting.Add turmeric powder and red chilli powder and salt to it and mix well.
3.Reduce the heat to medium and keep the lid on the pan and continue to cook for abt 15-20 min or till the stew/pulusu beccomes little thick.
4.After boiling the taro root in pressure cooker (i mean after 2 or 3 whistles),remove the taro root from the cooker and keep it under cold water and remove the skin of taro root similar to the potato( peel the skin with hand after cooking).After Peeling, cut the taro into medium/big size pieces/rounds.
5.Add these cooked taro root pieces to the stew and let it boil for few more min.Add sugar at the end and mix well.Atlast, add cilantro leaves.
6.This is good to eat with rice along wiht some fried chips.
I made chamadumpa fry/chips along with this stew today.I had already written the recipe for this fry/chips.Check my prev posts becoz i am not able to copy and paste that link here today..some problem today in my blog ( I have used type 1 in my recipe for making this chamadumpa fry).
