Chepakazhangu (Taro) Curry

Steps

• 1

  Cut taro in half and steam in pressure cooker (same as rice). I have not tried in instant pot. I would think 10-12 min with steam selection . It should be a bit mushy to touch when cooked well.

• 2

  Remove from cooker and cool.

• 3

  Then peel the skin . If you peel while hot/warm it will be sticky.

• 4

  Cut them to large pieces such that each are about 1 and 1/2 “.

• 5

  Heat oil on the pan. Add mustard seeds, urad call red chilly, hing, curry leaves.

• 6

  Add the diced taro.

• 7

  Add turmeric, salt

• 8

  Gently mix as it tends to be sticky.

• 9

  Add water. Add tamarind concentrate to the water.

• 10

  Add sambar powder. Close with a lid and keep flame on low. Leave for few mins till it begins to roast.