Taro root (Chaama Dumpalu) is a starchy tuber vegetable like potato but has nut-like flavor when cooked. I know four recipes with taro root, among all; the easiest one is this taro root rasam or soup.
Boil 5 medium sized taro roots (chaama dumpalu) in water for about 5 to 8 minutes. Don’t keep the roots in hot water for too long. They must be firm, not soft or mushy to touch after removing from the water.
Remove them from the water. Peel the skin off. The skin comes off easily and the tuber inside holds its shape without going all mushy. That’s the result of timely removal from hot water and is what we want for this recipe.
Cut each one into one inch thick round pieces.
Ingredients to make taro root soup (chaama dumpala rasam):
1 small onion, cut into thin long pieces
3 tablespoons of tamarind juice,
Small piece of jaggery or 2 tsp of sugar
1/4 tsp of redchilli powder and turmeric
1/2 tsp of salt
popu ingredients: 1 tsp each of mustard seeds, cumin, minced garlic and curry leaves
Preparation:
On medium flame, in a saucepan, add one tsp of oil, do the popu (tiragamata).To it add onions, fry them little bit, and then add tamarind juice, salt, red chilli powder, jaggery (sugar), and one cup of water. Stir them once, cover and bring it to boil. Remove the lid and add taro root pieces and let it simmer for few more minutes.
Serve the rasam hot with rice.
Taro root rasam
