Taro Root Potato Coconut Milk Curry.

 Taro root potato coconut milk curry is a very tasty and easy to prepare delicious gravy dish made with potato, taro root and instant coconut milk goes well with rice.The following ingredients are needed to prepare Taro root Potato Coconut Milk Curry.

Ingredients:
Potato.             -1 large
Taro root.         -4
Green chillies. -4
Coconut milk. -3/4 cup
Mustard seeds.-1tsp
Cumin seeds.  -1/2 tsp
Curry leaves.  -1 sprig
Asafoetida.     -1/2 tsp
Salt.                -to taste
Coconut oil.   -2 tsp

Instructions:
1). Peel the outer skin of potato and chop it into 1 inch thick lengthy pieces. Peel the outer skin of taro root and chop them into 1 inch thick lengthy pieces. Half slit green chillies.Keep aside.

2). In a bowl add 25 gm instant coconut milk powder and 3/4 cup of water and mix well without lumps. Keep aside the instant coconut milk.

Method:
1). Wash the chopped potato and taro root pieces in water and drain water . In a vessel add the chopped potato, chopped taro root sand 1 and 1/2 cup of water. Boil and cook on low flame. After 10 minutes add half slit green chillies and required salt into the vessel and cook on low flame till the potato and taro roots become soft.

2). Add instant coconut milk into the vessel and mix with the cooked potato and taro roots.Once the boiling bubbles starts to appear switch off the flame.

3). Heat 2 tsp coconut oil in a small pan for tempering and splutter mustard seeds and cumin seeds. Add curry leaves and asafoetida into the pan and saute well. Switch off the flame and pour the above tempering into the curry in the vessel.

A very tasty and delicious Taro Root Potato Coconut Milk Curry is ready to serve with rice.