I did not like colocasia or taro dishes during childhood when it was available plentiful at home. Now I crave for it and have to depend the grocery stores in town to get some. But the store-bought one is not tastier as the homegrown. Here most of the parts - stems, leaves and root- are used for cooking variety of dishes like morru curry, thenga arachathu etc. I love the dry version, ie, thoran or puzhukku, that's really delectable to take with the evening tea! Insha Allah, will post that recipe after getting few more taro roots.. :) Since taro roots are highly nutritional, it is good to add it in your diet. This is a very simple method of making taro curry, have posted a similar one with jack fruit seeds earlier. Try that too. All the best!
chembu /taro root pieces 2 cups, peeled and washed
tamarind 1 gooseberry size / as desired
chilly powder 3 tsp or / as per taste
turmeric powder 1/2 tsp
curry leaves few
How mom prepared it,
Soak tamarind in water and extract the pulp.
Cook chembu/taro in enough water to cover with salt, tamarind pulp, red chilly powder and turmeric powder.
Cook well and mash few pieces.
Now you get a thick curry.
Heat oil , splutter mustard seeds, fry curry leaves and pour over curry.