I was inspired to pick up a pack of frozen taro root (aka colocassia aka arvi) at Patel Brother’s in Jackson heights after reading about it in the Sarah Vowell Book, Unfamiliar Fishes. Full Disclosure: Partly out of habit and partly from fear of the untasted, the taro laid dormant in my freezer for several months. Then the day came where I was out of my go to starches, potatoes and rice.
I decided to try the taro recipe found in India: The Cookbook by Pushpesh Pant which has over 1,000 recipes. It’s a great resource in general but the rule of thumb is to double the measurements of most spices. The recipe suggests ajwain (carom seed), chili powder and salt. First I boiled the taro for a couple of minutes. Then transferred them to a pan to fry up. After just the initial seasoning, it was missing something.
They taste, naturally like a cousin to a potato and almost exactly like yucca. It’s a pleasing, creamy flavor but could’ve been improved. In the pictures below you’ll see that paprika, garlic, salt and pepper were added a la home fries. This helped the final product but it needs work. Next time I may opt to just fry them in the pan home fries style or as a mash potato alternative in a shepherd’s pie. Have you ever tried to make taro/coloccasia/arvi before? Any recipes to share?
Here is a tasty taro recipe you may want to check out over at Cooking with Sapana