Taro Root Raitha /ಕೆಸುವಿನಗಡ್ಡೆ ಮೊಸರು ಬಜ್ಜಿ / ಹಸಿ

As we all know Taro Root or Kesuvina gadde(ಕೆಸುವಿನಗಡ್ಡೆ) is a root vegetable which can be used in varieties of dishes. Some of the varieties of Toro roots grow back-home. There is a practice of cooking them in Tamarind water because of as it causes itchiness when you touch them. There could be other ways to cook them which I am not aware. I think the variety which we get here in Toronto are not itchy, but to be on the safer side I cook them in Tamarind water.

As you have seen I love to share quick, easy yet delicious recipes, it is one of them!!. This is one of the fine havyaka recipes handed down from my Mom.  Give it a try and let me know how it turned out. I m sure you will love it. Enjoy.

Preparation time : 20-25 min
Servings : 2

Ingredients: 

• 2 meduim size Taro Roots
• 1/2 Lemon size Tamarind
• 2 tbsp grated Coconut
• 1 small Onion Chopped
• 2 cups Yoghurt / Curd
• salt to taste

For tempering

• 1 tsp cooking Oil
• 1/2 tsp Mustard seed
• 2 broken Red chillies

Method:

• Pressure cook the Taro roots with Tamarind. 1 whistle should be enough. If you dont want to pressure it takes about 30-40 min to get soften.  
• In the mean while grind the coconut into fine paste with little water .
• Once the pressure cooker is cooled down, peel the Taro, cut into bit size pieces.
• Then mix the Toro with ground Coconut, Yoghurt, chopped Onion and salt. 
• Then temper with mustard and red chillies (heat oil in a pan, add mustard and broken red chillies. Mix with Taro-Coconut-Yoghurt mixture)
• Serve with steamed rice or any other coloured rice.