Chamagadda Koora

Here is a version of taro root curry from Andhra. Though the fried version is more popular, this is another way taro roots are cooked in our household. It is slightly on the sticky side compared to the fried version but tastes good with a balance of flavors.

Ingredients:
2 cups cooked, peeled and roughly chopped taro root / chama gadda
1 tbsp. oil
1 tsp.mustard seeds
1 tsp. cumin seeds
1 tsp. split chick peas / chana dal
1 tsp. black gram / urad dal
1 stalk of curry leaves
1/8 tsp. turmeric powder
2 pinches of asafoetida powder
Salt to taste
Chili powder to taste
Juice from 1 lime / lemon

Method:
* Rinse and scrub the taro roots thoroughly. Cook them adding water in a sauce pan or in a pressure cooker until tender.
* Let them cool a bit and then peel the skin off the roots. Chop them roughly and keep them aside.
* Heat oil in a pan and add mustard seeds, cumin, split chickpeas and black gram. When the dals start to turn reddish, add turmeric, curry leaves and asafoetida and stir. Next add the cooked taro cubes, salt and chili powder. Gently mash the taro roots and mix. Check the taste and adjust the seasonings if any needed. Cook for a couple of minutes more on low flame. Finally add the lemon juice and turn off the stove. Stir once more.
* Serve hot with rice.

This goes to Blogging marathon #61 under the theme 'Root Vegetables'. Check the link to see what other marathoners are cooking.



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