Top 5 Taro Root Production States in India

Taro root comes in different varieties, such as Dasheen, Eddoes, and Colocasia. They have unique flavors and can be prepared differently, such as boiled, mashed, or fried.
Taro, known as kosu in Assam, is used in various dishes. The leaf buds are cooked with sour dried fruits or eaten with tamarind. Corms can be boiled and eaten as snacks or made into porridge.
Taro has different names in India. It's enjoyed boiled as a snack or with smoked meat. Try the traditional dish utti with peas and taro leaves.
In northern India, taro corms are known as ghandyali, and the plant is called kachalu in certain districts. Dishes like patrodu, pujji, and patra are made using taro leaves and corms prepared separately.
Have you tried taro corms for breakfast? In Dakshin Kannada, Karnataka, they're served as fritters or steamed. It's a delicious way to start your day.
Taro is rolled with gram flour paste and seasoned with tamarind, chilli powder, turmeric, coriander, asafoetida, and salt. They're then steamed for a delicious and healthy breakfast option.
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