Taro roots are large and nutty version of arbi, arvi or colocasia roots. Taro is not arbi as many think. Different species of Taro roots are native to Southeast Asia and southern India. Now it is cultivated and used in many places all around the world. Taro has purple brown lines over pure white. It is not as sticky as arbi. Stir fry comes out perfect. Taro is starchy and nutty yet light, easily digestible. Because of its easy digestive nature, it can be safely used as baby food.
Safely replace potato or sweet potato in a recipe. Taro can be roasted, boiled, simmer, mashed, or fried. Creatively, in Indian cuisine, you can make taro chaat with green and tamarind chutney. Stir fry to eat with roti or rice. Frankie wrapped in roti. Quiet versatile right?
The health benefits of taro include its ability to improve digestion, lower your blood sugar levels, prevent certain types of cancers, protect the skin, boost vision health, decrease blood pressure, aid the immune system, and prevent heart disease.
- 1 Taro
- 3-4 tbsp healthy oil as coconut or olive oil
- ½ tsp - cumin
- 2 tsp Chilli powder
- 1 tsp Coriander powder
- Peel taro skin. Cut into 1-inch cubes. Make about 2 cups.
- In a cast iron skillet, add oil. Heat to medium.
- Add cumin, fry until golden brown.
- Add taro. Close lid. Raise heat to medium-high.
- Watch closely not to burn. Cook each side until golden brown.
- Depending on your stove and pan it may take 2-5 minutes to brown on each side. Do not stir until taro is brown. Taro should be cooked by now. Taro is hard before cooking, but it cooks faster.
- Check of taro is cooked by inserting a fork or toothpick into a taro piece. If it isn't cooked, close lid and cook for a minute. Do not cook more than a minute without watching. Otherwise, it will become mushy.
- Add salt, chili powder, and coriander powder. Stir and turn off when most taro is golden brown.
- Garnish with cilantro.
- Serve with rice, roti.
- Serve with your favorite chutneys as chaat or roll in roti as Frankie.