Garlicky Taro Root with Tamarind

Lasoon Arbi Chi Bhajee

Preparation info
  • Serves


    • Difficulty


Appears in

By Raghavan Iyer

Published 2008

  • About

Cut the purple-hued tender roots into 1-inch cubes for this incredibly easy and robust curry. It is dynamite with slices of warm buttered toast.

For an alternative cooking method, see this Tip.


  • 1 pound taro root (see box)
  • teaspoons coarse kosher or sea salt


  1. Peel the gnarly-looking roots with a swivel peeler or a paring knife. Thoroughly rinse them under running water. They will be extremely starchy and slippery (no matter how much you rinse, the slipperiness will never go away). Cut each root into 1-inch cubes. Place them in a medium-size saucepan, add water to cover, and bring to a boil over medium-high heat. Reduce the heat