Madyechi Usli or taro root stir fry is a delicious recipe. It is an easy, gluten free and vegan recipe. This taro root stir fry is also a no onion and no garlic recipe. This is another lost recipe of Goa. Taro root is a tuber which is also known as colocasia root. In Konkani it is known as madi. These are not found in local markets, but are found in hilly or forest areas. I found these on the Ponda-Panjim road when I went to pay a visit to my family deity.
So now you are wondering how to cook taro root right?
First of all, apply tamarind to your palms or wear kitchen gloves. Cut the sides and discard. Then, cut the taro root or madi into thick slices. Peel the outer skin with the kitchen knife. Cut the taro root into bite sized pieces or slice them. In today’s recipe, you will see instructions to cook taro root.
You can also refer to crispy fried taro root or madyechyo fodi recipe to how to cook sliced taro root. And did you know that you can also cook delicious curry with colocasia leaves? Try this tere tonak recipe.
Taro root has numerous health benefits. It controls blood sugar, has high levels of vitamins and is rich in dietary fiber. Sometimes, after consuming taro root, throat itches. Hence cook this tuber with some souring agent like tamarind or kokum petals.
Today’s taro root recipe is an Indian recipe belonging to state of Goa. Some people along the Konkan coast also call it gojju. The recipe is very easy and simple to cook. Just heat a kadai or wok, add the ingredients for seasoning like mustard and cumin seeds, asafetida and dry red chilies. Then add chop taro root or madi, grated coconut, kokum, turmeric powder and water and cook till taro root is soft.
You can also mash some pieces while cooking the usli. You can also boil taro root pieces separately and then add seasoning to it.
Serve this madyechi usli or taro root stir fry with chapatis or rotis. You can also serve it with hot steamed rice.
Madyechi Usli | Taro Root Stir FryPrint Pin Rate
- 2 cups maddi / taro root peeled and chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 3 dry red chilies torn
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon asafoetida
- 2 tablespoon coconut freshly grated
- 2 teaspoon oil
- 1 cup water or as needed, for boiling the taro root
- 2 dry kokum petals
- 2 tablespoon Coriander Leaves chopped, for garnish
- To taste Salt
- Heat a kadai or wok. Add oil.
- After oil gets heated, add mustard seeds and let them flutter.
- Then add, cumin seeds.
- Add asafoetida and torn dry red chilies and mix.
- Now add chopped taro root, grated coconut, dry kokum petals, turmeric powder, red chili powder and ½ cup water. Mix well.
- Close the lid of kadai and keep the gas on low flame.
- After 10 minutes, open the kadai and check if the taro root is cooked.
- If not, add remaining water and mix. Cook for further 10 minutes.
- Check if taro root is cooked. Add salt to taste.
- Garnish with chopped coriander leaves.