Ingredients:

• 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

Recipe:

1. Peel Taro root and cut into small cubes. Slice Onion length-wise. Cut Tomato into small pieces. Keep all this aside.
   
2. Soak Tamarind in water for 15 minutes. Extract the Tamarind pulp from it. Keep this aside.
3. Heat Oil in a pan. Add Mustard seeds and Urad dal, once it starts spluttering add Curry leaves and Onion.
4. 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.
5. Add Turmeric powder, Hing, Chili powder, Cumin powder, Coriander powder and fry till the smell of masala goes.
6. Add extracted Tamarind pulp, a cup of water and salt to it.
7. 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.