Chamadada (Taro) Kadhi

Difficulty rating 3 (Amount of prep required, special ingredients used, grinding required)

½ Lb Taro roots
4 Tbsp Corn flour
1 tsp Red chilli power
3 cups Yogurt
2 Tbsp Besan / chickpea flour
¼ tsp Turmeric powder
¼ tsp Asafoetida
2 tsp Garam masala
2 tsp Mustard
1 tsp Cumin seeds
2 spigs Curry leaves
Salt to taste
Oil

1. Boil the taro roots but make sure they are still a little firm. Peel the skins and cut into large bite size chunks.
2. Take corn flour, salt and a little red chilli powder and mix well.
3. Gently mix the taro chunks in this mixture till they are well coated.
4. Heat oil in a pan and fry the taro till golden brown. Remove and keep aside.
5. In a blender, churn yogurt, besan, turmeric powder and 2 cups of water.
6. Heat a teaspoon oil in a pan and put in mustard, cumin, asafetida, curry leaves
7. When the mustard splutters turn the heat way down. Once the heat is very low, add the blended yogurt mixture and then slowly increase the heat until it simmers. (If you add the yogurt to high heat, the yogurt will curdle.)
8. Add chilli powder and salt. Mix well.
9. Simmer for 10 minutes. Add a little water if it is too thick and simmer longer if it is too watery.
10. Just before removing from flame, add the garam masala and the fried taro and mix well.