The Taro or Colocassia root as well as it’s leaves are widely used in India. I have posted a couple of recipes earlier of the root and quite a few of the leaves. Posting a dish which is very popular with the Konkani community in Kerala. It is called Dhave/White Hummana.
10 Arbi roots
1/2 of a coconut
9 green chillies slit
1 tsp tamarind paste or 5 Bimbul/tree sorrel
A Chickpea sized piece of Hing /Asafoetida
2 tbsps Coconut oil
Wash the Arbi thoroughly. Tip into a pot of boiling water and allow to simmer till a knife inserted in the Arbi goes in smoothly. Drain and allow to cool. Peel the Arbi and slice into bite sized pieces. Tip them back again into a pan. Add a large cup of water, salt, tamarind and the slit green chillies. Simmer till the chillies change colour. Grind the coconut and Hing to a smooth paste. Drop it into the cooked Arbi. Boil well. Drizzle with coconut oil. Keep aside for fifteen minutes for the flavours to infuse.
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