Thursday, December 17, 2015

Taro Root Raitha /ಕೆಸುವಿನಗಡ್ಡೆ ಮೊಸರು ಬಜ್ಜಿ / ಹಸಿ

As we all know Taro Root or Kesuvina gadde(ಕೆಸುವಿನಗಡ್ಡೆ) is a root vegetable which can be used in
varieties of dishes. Some of the varieties of Toro roots grow back-home cause itchiness when you touch them so there is a practice of cooking them in Tamarind water and thats the only solution as I know, there could be other ways too not sure. I think the variety which we get here in Toronto are not itchy, but to be on the safer side I cook them in Tamarind water.
As you have seen I love to share quick, easy yet delicious recipes, it is one of them!!. This is one of the fine havyaka recipes handed down from my Mom.  Give it a try and let me know how it turned out. I m sure you will love it. Enjoy.


Preparation time : 20-25 min
Servings : 2

Ingredients: 

  • 2 meduim size Taro Roots
  • 1/2 Lemon size Tamarind
  • 2 tbsp grated Coconut
  • 1 small Onion Chopped
  • 2 cups Yoghurt / Curd
  • salt to taste

For tempering
  • 1 tsp cooking Oil
  • 1/2 tsp Mustard seed
  • 2 broken Red chillies



Method:

  • Pressure cook the Taro roots with Tamarind. 1 whistle should be enough. If you dont want to pressure it takes about 30-40 min to get soften.  
  • In the mean while grind the coconut into fine paste with little water .
  • Once the pressure cooker is cooled down, peel the Taro, cut into bit size pieces.
  • Then mix the Toro with ground Coconut, Yoghurt, chopped Onion and salt. 
  • Then temper with mustard and red chillies (heat oil in a pan, add mustard and broken red chillies. Mix with Taro-Coconut-Yoghurt mixture)
  • Serve with steamed rice or any other coloured rice.





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