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Indian · Side
Limboo Arbi Lime-Tart Taro Root
Boiled taro chunks tossed with sambhar masala, curry leaves and cilantro, then fried in a mustard-seed and urad dal tempering and briefly simmered so the taro's own starch makes a velvety sauce, finished sharp with lime.
- YieldServes 4 as a side
- Hands-on25 min
- Total45 min
- Difficulty
Ingredients
- 454 gtaro root
- 2 tbspfresh cilantro leaves and tender stems, finely chopped
- 2 tspsambhar masala (roasted chile, spice and split pea blend)
- 2 tspcoarse kosher or sea salt
- ½ tspground turmeric
- ¼ tspground asafetida
- 12 leavesfresh curry leaves, medium to large
- 2 tbspcanola oil
- 1 tspblack or yellow mustard seeds
- 1 tbspskinned split black lentils (urad dal), picked over for stones
- 1lime, medium, juiced
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