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Taro root is a common perennial root veggie, a great addition to Asian dishes

Taming Asian greens

Taro root is a common perennial root veggie, a great addition to Asian dishes

Pounding taro root and making poi! Hawai'i's starch staple is taro, an underground root culturally linked to the birth of the Hawaiian people. Steamed, then pounded into a smooth paste called poi, taro provided sustenance to the native Hawaiian population for centuries.

Pounding taro root and making poi! Hawai'i's starch staple is taro, an underground root culturally linked to the birth of the Hawaiian people. Steamed, then pounded into a smooth paste called poi, taro provided sustenance to the native Hawaiian population for centuries.

Taro Root (Seppankizhangu , Cheppankizhangu in Tamil / Arvi in Hindi / Chama Dumpa Vepudu / Chaama Dumpa in Telugu / Chamadumpalu Fry / Kilangu / Colacasia), Taro root fry, colocasia fry, taro root varucal, crispy arbi fry, seppankizhangu varuval, vegetarian sides, varuval recipes, deep fried foods, fries, rice side dish recipes, south indian foods, varuval recipes, south indian sides

Taro Root (Seppankizhangu , Cheppankizhangu in Tamil / Arvi in Hindi / Chama Dumpa Vepudu / Chaama Dumpa in Telugu / Chamadumpalu Fry / Kilangu / Colacasia), Taro root fry, colocasia fry, taro root varucal, crispy arbi fry, seppankizhangu varuval, vegetarian sides, varuval recipes, deep fried foods, fries, rice side dish recipes, south indian foods, varuval recipes, south indian sides

shine restaurant : taro root frites.

shine restaurant : taro root frites.

Ingredients:  1 big taro root  Bread crumbs   100g corn starch  Seasonings:  200g sugar  1 tablespoon vegetable oil Direction:  1. Cut the taro root into thin slices, steam until cooked, and then mash into paste.  2. Add oil, corn starch, and sugar into the paste. Mix well, and then shape into balls.  3. Coat the balls with bread crumbs, and deep fry until golden brown.

Ingredients:  1 big taro root  Bread crumbs  100g corn starch Seasonings: 200g sugar 1 tablespoon vegetable oil Direction: 1. Cut the taro root into thin slices, steam until cooked, and then mash into paste. 2. Add oil, corn starch, and sugar into the paste. Mix well, and then shape into balls. 3. Coat the balls with bread crumbs, and deep fry until golden brown.

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