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Taro Root Palya | Kesuvina gedde palya | Vegan Gluten free Side dish

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Taro Root palya | kesuvina gedde palya | Please watch the video for detailed recipe
Kesuvina gedde / taro root contains a significant amount of fiber, a good source of Vitamin A, Vitamin C, Vitamin B6, iron, potassium and many more important nutrients. Taro root is a starchy vegetable , has 30% less fat and more fiber than the potato, and it is a good source of vitamin E.
Here are the simple yet delicious palya recipes which go well with chapathi, rotti, and rice.
Try the other taro recipes such as
Taro root Sev – Crunchy evening snack :)
Taro root gojju
Taro leaves chutney
Patrode
Taro leaves stem and leaves gojju

Ingredients for making Taro root palya:

  • 1/2 kg taro root/kesuvina gedde
  • 2 medium sized onion
  • medium lemon sized tamarind – soak it in water
  • 1 tbsp jaggery powder(optional)
  • 1/2 tbsp salt or salt to taste
  • 1/4 cup grated fresh coconut
  • few curry leaves and chopped coriander leaves

For grinding:

  • ¼ cup grated fresh coconut
  • 1/2 tsp mustard seeds
  • 8 byadagi red chilis (more or less)
  • 1/2 tbsp coriander seeds/dania

For seasoning:

  • 2.5 tbsp cooking oil/coconut oil
  • 1/2 tsp mustard seeds
  • 1 tsp uddina bele/urad dal/split black gram
  • 1/4 tsp turmeric powder

Method:

  1. Wash the taro roots thoroughly
  2. Pressure cook the taro root with enough water on medium heat . Turn off the heat after 1 whistle.
  3. Once the cooker is cooled completely, transfer the water to a pan, and let the cooked roots cool completely. Or if you are in a hurry, you can run this under cold water and then peel the skin and keep it ready
  4. chop the cooked taro root and onion as shown here
  5. grind chilis, mustard and coriander seeds to a powder, then add 1/4 cup coconut and grind it again. Do not add water
  6. Heat the oil in a thick bottom pan, once hot add mustard seeds. After it pops add dal, fry it until it turn golden brown
  7. then add curry leaves, turmeric powder. Mix it. add chopped onion, saute it for a minute.
  8. Add chopped taro root, fry it for 2 to 3 minutes
  9. Now add salt, and jaggery. Mix it well.
  10. Add tamarind extract, mix it and fry it for 2 to 3 minutes
  11. Now add remaining coconut, and chopped coriander leaves, mix it and turn off the heat
  12. palya is ready to serve. Serve this with rotti, chapati, rice….
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