Taro roots are large and nutty version of arbi, arvi or colocasia roots. They are 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 reddish brown lines over pure white. It is  not as sticky as arbi. Stir fry comes out perfect. A taco is a traditional Mexican dish made of corn flour or wheat flour. Taco’s are made just like Roti, chapati in India. But are folded or rolled around a filling more like frankie

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.

Cinco de Mayo is not the Independence of Mexico. It was a day of a battle when a group of Mexicans fought against the French army. On May 5th, 1862 in the province of Puebla, when a small group of Mexican soldiers fought with French armies. On May 27th, Mexicans in the small mining community of Columbia California, east of San Francisco, first heard of this battle. To celebrate happiness, songs were sung, guns were randomly shot in the air and speeches given, as well as whisky consumed.

Taro root, purple cabbage tacos with yogurt dressing

 

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Prep time

25 mins

Cook time

10 mins

Total time

35 mins

 

Author: Ujwala Chintala

Recipe type: Main Course

Cuisine: Mexican

Serves: 6

Ingredients

• Whole wheat tacos
• 1 taro root Julianne cut.
• 1 purple cabbage Julianne cut.
• 1 Red bell-pepper Julianne cut.
• 1 red Onion Julianne cut.
• 2 jalapeño peppers. Slit length wise.
• ½ tsp - chili powder. if you want some kick.
• ½ tsp - fresh coriander seed powder. Optional.
• ½ tsp - cumin seeds.
• Cilantro
• 3 tbsp your choice of oil. Coconut oil is healthiest.
• Pink himalayan salt
• For dressing
• ½ cup yogurt
• Fresh thyme

Instructions

1. Pour approximately 1 tbsp oil and heat a pan to medium heat.
2. Add ¼rd of onions, one jalapeño and purple cabbage. Increase heat to high.
3. Add salt, ¼rd of chili powder, ¼ of coriander powder from above. Stir for 30 seconds.
4. When cabbage is cooked and while crunchy, turn off heat. Do not cook till soft. Cooking for long makes water come out and cabbage becomes soft.
5. Remove to a bowl and wipe the pan.
6. In same pan, add 2 tbsp oil. Heat to medium.
7. Add cumin seeds. Cook till golden brown.
8. Add jalapeños, taro. Stir occasionally. I cook taro first as it cooks longer than onion and bell-pepper. Cook for 3-4 minutes. Adding jalapeños in the beginning helps to seep its flavor into all vegetables.
9. Increase heat to high. Now add onion, bell peppers. Add salt, chili powder and coriander powder. Stir well. Cook for 3-5 minutes. Make sure they are cooked yet crunchy. Turn off stove
10. Add cabbage to this and mix well.
11. In a blender, add yogurt, thyme and salt. Blend for 1 minute.
12. Cook whole wheat tacos on a griddle on both sides.
13. Place veggie mixture on tacos.
14. Garnish veggies with yogurt dressing and cilantro.
15. Serve immediately and enjoy.

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