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A simple and flavorful taro root curry from Odisha, cooked in a tangy tomato and onion gravy with traditional spices. This comforting homestyle dish pairs perfectly with steamed rice or rotis.
For 4 servings
Prepare the Taro Root
Create the Masala Base
Cook the Spices and Tomato
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A simple and flavorful taro root curry from Odisha, cooked in a tangy tomato and onion gravy with traditional spices. This comforting homestyle dish pairs perfectly with steamed rice or rotis.
This odia recipe takes 40 minutes to prepare and yields 4 servings. At 294.38 calories per serving with 4.03g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Simmer the Curry
Finish and Serve
Add 1-2 cubed potatoes along with the taro root for a heartier and more familiar texture in the curry.
For a richer, creamier gravy, add 2 tablespoons of cashew paste or coconut milk towards the end of cooking and simmer for a few minutes.
Add 1 teaspoon of amchur (dried mango powder) along with the other spice powders for a more pronounced tangy flavor.
To thicken the gravy and add a nutty flavor, make a slurry of 1 tablespoon besan (gram flour) with water and add it to the curry, cooking for a few minutes until the raw taste is gone.
Taro root is an excellent source of dietary fiber, which aids in digestion, helps maintain bowel regularity, and contributes to a feeling of fullness, supporting weight management.
The resistant starch in taro root acts as a prebiotic, feeding the beneficial bacteria in your gut. A healthy gut microbiome is linked to improved digestion and overall immunity.
The spices used in this curry, such as turmeric, cumin, and coriander, are rich in antioxidants that help combat oxidative stress and inflammation in the body.
Taro root provides complex carbohydrates that offer a sustained release of energy, making this dish both satisfying and energizing without causing sharp spikes in blood sugar.
Yes, it's a nutritious dish. Taro root is a good source of dietary fiber, vitamins, and minerals. The use of various spices also offers anti-inflammatory benefits, making it a wholesome, plant-based meal.
A typical serving of approximately 320g contains around 250-300 calories. The primary sources of calories are the complex carbohydrates from the taro root and the fats from the cooking oil.
Some varieties of taro root contain calcium oxalate crystals which can cause skin irritation. It's best to wear gloves while peeling and cutting them. Cooking the taro thoroughly neutralizes these compounds, making it safe to eat.
Absolutely. For a Sattvic or Jain version, you can omit the onion and ginger-garlic paste. To compensate for the flavor, add a pinch of asafoetida (hing) to the hot oil and use a bit more tomato and spices.
If you don't have panch phoron, a good substitute is a mix of 1/2 teaspoon of cumin seeds and 1/2 teaspoon of mustard seeds. The flavor profile will be slightly different but still delicious.