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Indian · Side
Arbi Curry Taro Root with Curry Leaves
South Indian taro in a bright turmeric sauce: boiled taro chunks simmered briefly after a mustard-seed and urad dal tempering with curry leaves, green chiles and cilantro, the starchy root turning the thin liquid smooth and velvety.
- YieldServes 6 as a side
- Hands-on20 min
- Total38 min
- Difficulty
Ingredients
- 454 gtaro root
- 2 tbspcanola oil
- 1 tspblack or yellow mustard seeds
- 1 tbspskinned split black lentils (urad dal), picked over for stones
- ¼ tspground turmeric
- 4 tbspfresh cilantro leaves and young stems, finely chopped
- 1 tspcoarse kosher or sea salt
- 11 leavesfresh curry leaves, 10 to 12, medium to large
- 3fresh green Thai, cayenne or serrano chiles, 2 to 4 to taste, stems removed, thinly sliced crosswise, seeds left in
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