How to Make Taro Stem Raita (Taro Yogurt Curry)
Taro Stem Raita or Taro Stem Yogurt Curry
Taro Stem Raita (Taro Stem Yogurt Curry) is a Rare Delicacy:
Many people do not know to use the stem of a taro plant. Actually, eating them has wonderful health benefits. Because they are extremely toxic, you can't use them raw. Once cooked, they lose toxicity and become normal. That's why you should only eat them if they've been cooked first. They are loaded with vitamins, iron, dietary fiber, and minerals. Taro plants with purple stems are considered less toxic compared to green-stemmed ones.
Making Taro Stem Raita At-a-Glance:
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-cm pieces. Collect them in a bowl.
Heat some oil or ghee in a deep-bottomed pan. Add mustard seeds and curry leaves. Let mustard crackle. Throw in chopped stems. Add some salt. Saute for 2-3 minutes on low fire. Add a cup of water. Turn the contents and cover the pan. Increase the heat. The mix boils and the stem cooks in about 10 minutes. Add a table spoon tamarind juice. Mix well. Turn off the fire.
Now, you have to make the masala. For that, put grated coconut, some mustard seeds, and green chilies into a mixer grinder. Grind, adding some water to get a smooth paste.
Pour this masala paste into the pan having boiled taro stem. Add 2 cups of yogurt and some salt. Mix well. Pour some water to adjust the consistency. Raita needs to be thick. Boil the mix for 2-3 minutes. Turn off the fire. Taro stem raita is ready to serve. Eat it with boiled rice and enjoy the taste!
Taro Leaves (Colocasia leaves)
Some Important Information About Taro plant
1. Apart from having vitamins, iron, and minerals, taro leaf and stem are a rich source of dietary fiber.
2. Recipes made using them help to clean up the digestive system. They push the bowel in bulk and help in removing the waste completely.
3. 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 proper digestive system.
Ingredients for Making Taro Stem Raita
- 1 bowl Taro stems, skin peeled, flesh cut into 1 cm pieces
- 1 cup grated coconut
- 1/4 tsp mustard seeds, for the gravy
- 1/4 tsp mustard seeds, for the tempering
- 1/4 tsp 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 tbsp tamarind water, for the gravy
- 2 tsp oil, for the tempering
- salt to taste
Step-By-Step Instructions and Images for Making Taro Stem Raita or Taro Stem Yogurt Curry
- Peel the outer skin of taro leaf stems. Cut them into 1 cm pieces.
- Heat oil or ghee in a deep-bottomed pan. Add mustard seeds and curry leaves. Let mustard crackle. Throw in some hing powder. Add chopped taro stems. Stir-cook for 2-3 minutes on low fire. 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 fire.
- In the mean time, put grated coconut, mustard seeds, and green chilies in a mixer grinder. Grind them together adding water to get a smooth paste.
- Transfer this paste into the pan containing cooked taro stem.
- Turn on the heat. Add curds or yogurt, and remaining salt. Mix well. Give a quick boil. Raita should have moderate thick consistency. Add water to adjust the consistency. Boil the mix for a minute. Turn off the fire.
- Taro stem raita is ready to eat. Serve it with cooked rice. Enjoy eating this flavorful curry!