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Monday, June 1, 2009

Taro Root Pakoda


4 medium sized Taro Roots / Kesuvina Gadde / Beenu Kesavu

1/2 medium sized Onion

Small piece of Butter

1/2 tsp Red Chilly flakes

1/4 tsp Chilly powder

7-8 Curry leaves

3-4 Coriander leaves

2-3 tsp All Purpose Flour / Maida Hudi

Pinch of baking powder

Salt to taste



Peel the taro roots, wash them and grate them as shown in the picture below. Grate the onion and squeeze it properly to remove the water content. Chop coriander leaves, curry leaves into small pieces as shown in the picture below.

Mix all purpose flour and baking powder in a bowl and keep it aside.

Put grated taro roots, squeezed onion, butter in a vessel and mix them well. Add red chilly flakes, red chilly powder, chopped coriander leaves, curry leaves, salt, all purpose flour and mix them well.

Keep oil in a thick bottomed vessel and heat it. Take little amount of prepared batter, make thin vada shape and put it into oil. Fry both the sides of taro root pakoda until it turns golden in color. Serve hot along with tomato ketchup. This recipe is from vahrehvah. Thanks Sanjay for this recipe.


Nithya Praveen said...

Guess my first time to your blog,u have a nice out here.Never heard abt taro root pakoda....sounds interesting.Lovely recipe...bookmarked.Thanks for sharing!

Savi-Ruchi said...

naanu omme taro root tande market inda, adu sippe thegeda mele, thurisoke shuru aithu. The itching was very bad, so threw the whole taro roots. Do you have any tips to avoid itching? I have tasted this pakoda once in a village near, Udupi, in my distant relatives place. It tasted yummy.

Krishnaveni said...

Actually for some people if they cut/grate the wet taro roots, Yams(Suvarnagadde) it starts itching. To avoid this, after peeling, wash them and dry them using kitchen towel.

Krishnaveni said...

One more input I got from my MIL:
Apply little amount of oil to both the hands and after chopping/grating the taro roots, wash the hands in sour buttermilk / tamarind juice or put the hands in hot water for about 3-4 mins.