Taro (சேப்பங்கிழங்கு) Curry - Do it yourself Videoblog

The traditional way of making Taro (சேப்பங்கிழங்கு) curry that my mother taught me is by staring to boil them whole.

We used a pressure cooker to boil the root (irrespective of how ugly and muddy it was) and then remove the skin after putting it in cold water (thermal shocking the skin!). 

It would still not peel off easily like a potato and needed some delicate care during the peeling process. Otherwise most of the stuff would be thrown away with the skin. Also it was not a nice experience peeling the skin off pressure cooker boiled Taro as it was very slimy and slippery to touch. The curry was usually made with large pieces and the end product would roast on select areas but for the most part would be mushy.

Recently a  us Taro, but potato curry style. It was crisp and not goopy! The secret? Peel it like a potato and almost fry it! Had to give this a try, but this method is very very labor intensive. It takes more time to get the thing cut than to actually make the curry.

The kids and San were out of the house for an hour and that gave me a chance to try this. Given I am still moping around with the antibioitics and no painkillers, this was a good idea to take my mind off things and do something I like! 

Here is a valuable tip. Pick the Taro carefully at the Indian store. Pick well rounded large size Taro without too many cuts and crevices as it makes this approach easier. Pick ones with the highest volume for a lowest surface area.. ie., pick nice round ones! 

The end result was yummy and crispy. Hope you have fun trying this at home.. when you have a lot of time on your hands! 

ps. The same procedure pretty much applies to Okra curry (you don't have to put it in turmeric water after cutting).. and to Plantain curry (there you put the cut vegetable in water with some tamarind paste.. aka tartaric acid to prevent it from going black and sticking together).