Lime-Tart Taro Root

Limboo Arbi

Preparation info
  • Serves


    • Difficulty


Appears in

By Raghavan Iyer

Published 2008

  • About

When I tried this recipe the first time, I realized why I can look beyond taro root’s slippery texture so easily. It’s because the flavor reminds me of the source of my primary food addiction: the potato. I feel guilty about wanting to eat potatoes every day, and taro is a pleasant alternative.


  • 1 pound taro root (see box)
  • 2 tablespoons finely chopped fresh cilantro leaves and tender stems


  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). Slice each root in half lengthwise and then cut each half crosswise into 2-inch pieces. Place them in a medium-size saucepan, add water to cover, and