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Monday, May 25, 2009

Taro Root(Kesuvina Gadde) Palya

3-4 medium sized Taro Roots / Beenu Kesavu / Kesuvina Gadde
Pinch Of Turmeric powder
Pinch of tamarind powder / Little amount of Tamarind pulp
1/2 tsp Chilly Powder
Salt to taste
3-4 tsp grated Coconut
2-3 Curry leaves
1/2 tsp Black Gram seeds
1/4 tsp Mustard seeds
2 tsp Oil


Peel the taro roots and chop them into medium sized thin pieces as shown in the picture below. Wash the chopped taro root 2-3 times in water.

Put chopped taro roots in a thick bottomed vessel/pan. Add pinch of turmeric powder, chilly powder, tamarind powder, salt, water and cook them by covering a lid. Stir it once in every 2-3 mins.

Once the water is almost dried, add grated coconut and keep the palya in low flame for about 2-3 mins.
Add black gram seeds, mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to palya. Mix well before serving. It goes well with rice.

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