Name: Taro Root with Curry Leaves and Chiles (Arbi Curry)
Yield: Serves 6
Cuisine: India
Ingredients: 2 to 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, thinly sliced crosswise (do not remove the seeds); 10 to 12 medium-size to large fresh curry leaves; 1 teaspoon coarse kosher or sea salt; ¼ teaspoon ground turmeric; ¼ cup finely chopped fresh cilantro leaves and young stems; 1 teaspoon black or yellow mustard seeds; 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones; 1 pound taro root (see box); 2 tablespoons canola oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

This curry starts off watery-looking, but within minutes, thanks to the starchy taro, the sauce turns smooth and velvety. And what a picture: a tinge of purple peeking out from under a bright yellow sauce splashed with green herbs.

Ingredients

1 pound taro root (see box)
2 tablespoons canola oil
1

Method

Peel the gnarly-looking taro roots with a swivel peeler or a paring knife, and rinse them thoroughly under running water. They will be extremely starchy and slippery (no matter how much you rinse, the slipperiness will never go away). Slice each root in half lengthwise, and then cut each half in half crosswise, making 1-inch (or so) pieces.
Place the taro pieces i

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Ingredients

Method

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