Recipies

Taro Stem Curry (पिँडालुको तरकारी (Pindaluko Tarkari) / कर्कलोको तरकारी (Karkalo ko Tarkari))

About Taro Stem Curry (पिँडालुको तरकारी (Pindaluko Tarkari) / कर्कलोको तरकारी (Karkalo ko Tarkari))

Taro stem curry, known as 'Pindaluko Tarkari' or 'Karkalo ko Tarkari' in Nepali, is a traditional and nutritious dish widely enjoyed in Nepal. It's made using the stems of the taro plant, which are cooked with a blend of spices to create a flavorful and slightly tangy curry. This dish is particularly popular in rural areas where taro plants are readily available and considered an important part of the local cuisine.

Picture of Taro Stem Curry

History

The consumption of taro and its various parts, including the stems, has deep roots in Nepalese culinary history. Taro is a staple crop in many regions of Nepal, particularly in the hilly and rural areas. Historically, people relied on locally available resources, and taro, with its starchy corms, leaves, and stems, offered a valuable source of nutrition. The use of taro stems in curries is a result of this resourcefulness. Over generations, the recipes for cooking taro stem curry have been passed down, evolving slightly in terms of spice blends and cooking techniques, but maintaining the essence of a traditional, humble, and nourishing dish. It's a reflection of a time when minimal food waste was a necessity, highlighting the resourcefulness and adaptability of Nepali cuisine. Taro and its dishes are also linked to religious and cultural significance during festivals and certain rituals.

Fact 1

Taro stems are a good source of dietary fiber.

How to prepare?

Taro stems (chopped) - 500 gramsOnion (chopped) - 1 mediumTomato (chopped) - 1 largeGarlic (minced) - 2 clovesGinger (minced) - 1 inch pieceTurmeric powder - 1/2 teaspoonCumin powder - 1 teaspoonCoriander powder - 1 teaspoonRed chili powder - 1/2 teaspoon (or to taste)Salt - to tasteCooking oil - 2 tablespoonsFresh coriander leaves (chopped) - 2 tablespoons

Learn step by step to prepare Taro Stem Curry

  • 1
    Wash the taro stems thoroughly and chop them into 1-2 inch pieces.
  • 2
    Heat oil in a pan or pot. Add chopped onions and sauté until they turn golden brown.
  • 3
    Add minced garlic and ginger and sauté for a minute until aromatic.
  • 4
    Add chopped tomatoes and cook until they become soft and pulpy.
  • 5
    Add turmeric powder, cumin powder, coriander powder, and red chili powder. Sauté for a minute until the spices are fragrant.
  • 6
    Add the chopped taro stems and salt to taste. Mix well so the stems are coated with the spices.
  • 7
    Add a little water, just enough to help cook the stems, and cover the pot. Let it simmer over medium heat until the stems become tender and the curry thickens.
  • 8
    Stir occasionally to prevent sticking and add more water if necessary. Ensure it is not too runny.
  • 9
    Once cooked, garnish with fresh coriander leaves before serving.
  • 10
    Serve the taro stem curry hot with rice.
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