The taro roots can be made into a stir crispy fry like potatoes or a traditional curry can be made from tamarid sauce. Add a bit of fenugreek powder to the spice mix in the beginning while the tadka is done. Once the tamarind extract is added and curry is brought to boil , cococonut milk or paste can be added if you don’t want the gravy to be too tangy. Serve hot with steamed rice and papad.
Click here for Taro root curry / Chaamagadda antu pulsu Recipe