Lime-Tart Taro Root from 660 Curries by Raghavan Iyer

Name: Lime-Tart Taro Root from 660 Curries by Raghavan Iyer
Ingredients: 2 teaspoons coarse kosher or sea salt; ½ teaspoon ground turmeric; ¼ teaspoon ground asafetida; 12 medium-size to large fresh curry leaves; 2 tablespoons canola oil; 1 teaspoon black or yellow mustard seeds; 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones; 1 pound taro root (see box); 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 2 teaspoons Sambhar masala; Juice of 1 medium-size lime

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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 sour

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Ingredients

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