- Taro root(Seppankizhangu) – 4 (Peel and cut into cubes)
- Mustard seeds and urad dal – 1/2 tspn
- Curry leaves – a sprig
- Onion – 1
- Tomato – 1
- Tamarind – a gooseberry size
- Turmeric powder – 1/4 tspn
- Hing – a pinch
- Chili powder or Masala powder – 1/2 to 1 tspn
- Cumin powder – 1 tspn
- Coriander powder – 2 tspn
- Salt – to taste
- Oil – 1 or 2 tspn
- Peel Taro root and cut into small cubes. Slice Onion length-wise. Cut Tomato into small pieces. Keep all this aside.
- Soak Tamarind in water for 15 minutes. Extract the Tamarind pulp from it. Keep this aside.
- Heat Oil in a pan. Add Mustard seeds and Urad dal, once it starts spluttering add Curry leaves and Onion.
- Fry Onion till it turns into golden brown. Add Taro root cubes and fry for 3 to 4 minutes. Add Tomatoes and fry till it becomes soft.
- Add Turmeric powder, Hing, Chili powder, Cumin powder, Coriander powder and fry till the smell of masala goes.
- Add extracted Tamarind pulp, a cup of water and salt to it.
- Cover and cook till the Taro root cubes are tender. This may take about 20 – 25 minutes.
Goes well with: White Rice
Variation: Use any other root vegetables(like Potato, Yam) instead of Taro root.