I love staying fit and cooking tasty and healthy meals. I don't use artificial colors or preservatives.
Taro Stem Raita Is a Rare Delicacy
Many people do not know to use the stem of a taro plant, although eating them has wonderful health benefits. Because they are extremely toxic, you can't use them raw. Once cooked, however, they lose toxicity and become edible. That's why you should only eat them if they've been cooked first. They are also loaded with vitamins, iron, dietary fiber, and minerals.
Note: Taro plants with purple stems are considered less toxic compared to green-stemmed ones.
|Prep time||Cook time||Ready in||Yields|
Serves 6 people
- 1 bowl taro stems, skin peeled, flesh cut into 1-centimeter pieces
- 1 cup grated coconut
- 1/4 teaspoon mustard seeds, for the gravy
- 1/4 teaspoon mustard seeds, for the tempering
- 1/4 teaspoon or less hing/asafoetida powder, for the tempering
- 3 green chilies, for the gravy
- 8 curry leaves, for the tempering
- 2 cups thick curd or yogurt, not sour, for the gravy
- 1 tablespoon tamarind water, for the gravy
- 2 teaspoons oil, for the tempering
- Salt to taste
- The stems of taro are tender. For peeling the outer skin, you have to cut them lengthwise into many parts using your fingers. While cutting, the skin separates easily from the flesh. Discard the skin. Cut the flesh into 1-centimeter pieces and collect them in a bowl.
- Heat oil or ghee in a deep-bottomed pan. Add mustard seeds and curry leaves. Let the mustard crackle. Throw in some hing powder. Add chopped taro stems. Stir-cook for 2 to 3 minutes on low heat. Add some salt and mix well.
- Pour a cup of water and cover the pan. Increase the fire. Let the content boil for 10 minutes. Add tamarind juice and mix well. Turn off the heat.
- Now, you have to make the masala. Put grated coconut, mustard seeds, and green chilies in a mixer grinder. Grind them together, adding water to get a smooth paste.
- Transfer this masala paste to the pan containing the cooked taro stem.
- Turn on the heat. Add curds or yogurt and the remaining salt. Mix well. Give a quick boil. Raita should have a moderately thick consistency. Add water to adjust the consistency. Boil the mix for a minute. Turn off the heat.
- Your taro stem raita is now ready to eat. Serve it with cooked rice. Enjoy eating this flavorful curry!
Photo Tutorial for Making Taro Stem Raita (Yogurt Curry)
Some Important Information About the Taro Plant
- Apart from having vitamins, iron, and minerals, taro leaves and stems are rich sources of dietary fiber.
- Recipes made using taro help to clean up the digestive system. They push the bowel in bulk and help in removing the waste completely.
- People say that the stem has the capacity even to push out a long hair that is stuck in the digestive system.
- Due to all these benefits, use them occasionally to maintain good health and a properly functioning digestive system.