Lime-Tart Taro Root

Name: Lime-Tart Taro Root (Limboo Arbi)
Yield: Serves 4
Cuisine: India
Ingredients: 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones; Juice of 1 medium-size lime; 1 teaspoon black or yellow mustard seeds; 12 medium-size to large fresh curry leaves; 2 tablespoons canola oil; ½ teaspoon ground turmeric; 2 teaspoons coarse kosher or sea salt; 2 teaspoons Sambhar masala; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; ¼ teaspoon ground asafetida; 1 pound taro root (see box)

Limboo Arbi

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

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.

Ingredients

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

Asia
India
Lunch
Spicy
Gluten-free
Vegan

Method

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