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<encoded readability="9">When my in-laws came to visit us, we would often explore the aisles of a Latin-American Grocery Store for different stem and root tubers. My father-in-law found these <strong>Malanga roots </strong>during one such visit. <strong>Malanga </strong>is also known as Yautia, Cocoyam, Eddo, Coco, Tannia, Japanese Potatoes and so on.
<div id="attachment_5613" class="wp-caption aligncenter" readability="1"><img class="size-full wp-image-5613 " title="IMG_2200" src="http://recipes.malayali.me/wp-content/uploads/2011/04/IMG_2200.jpg" alt="Malanga Root or Yautia" width="479" height="393"/><p class="wp-caption-text">Malanga Root or Yautia</p></div>
<p><strong>Malanga Root </strong>is related to a similar tuber called <strong>Taro (Colocasia esculenta)</strong>. Taro is known as <strong>Chembu </strong>in Malayalam and <strong>Arvi/Arbi </strong>in Hindi. Both Malanga and Taro roots look similar and is often a cause of confusion. However, the leaves of both plants are different. <strong>Taro </strong>belongs to the <em><strong>Colocasia family</strong></em> whereas <strong>Malanga </strong>belongs to <em><strong>Xanthosoma family</strong></em>.*To add to the confusion, both Malanga and Taro are not roots but <strong>underground stems (corms)</strong>. Unlike Malanga, Taro contains certain irritants which can cause skin rashes. Taro should always be thoroughly cooked to prevent a allergic reaction. Wear a gloves while handling Taro.</p>
<div id="attachment_5617" class="wp-caption aligncenter" readability="1"><img class="size-full wp-image-5617 " title="IMG_2024" src="http://recipes.malayali.me/wp-content/uploads/2011/04/IMG_2024.jpg" alt="Boiled Malanga/Taro (Chembu Puzhungiyathu)" width="418" height="378"/><p class="wp-caption-text">Boiled Malanga/Taro (Chembu Puzhungiyathu)</p></div>
<p>We tried <strong>Malanga Root</strong> number of times and we found the taste to be exactly the same as <strong>Taro (Chembu)</strong>. The easiest way of preparation is to peel the skin and boil the root. Enjoy the <strong>Boiled Taro/Malanga (Chembu Puzhungiyathu)</strong> with a spicy <strong>chilly-shallot dip</strong>.</p>
<p><span><strong>Ingredients</strong></span></p>
<ol><li>Malanga Root/Taro (Chembu) – 3 to 4 large ones (1 kg approx)</li>
<li>Water – as needed</li>
<li>Salt – to taste</li>
</ol><p><span><strong>Preparation Method</strong></span></p>
<ol><li>Peel the skin from the Malanga root and wash it thoroughly.</li>
<li>Chop each root into 4 or 5 big pieces.</li>
<li>In a large pan, boil the Malanga in salted water until tender but firm. Be careful not to overcook the Malanga.</li>
</ol><p><span><strong>Chilly Shallot Sauce<br/></strong></span></p>
<ol><li>Shallots – 6 to 8</li>
<li>Green Chillies – 4 (Alter according to your spice tolerance)</li>
<li>Tamarind – a small piece (Alternatively, use 1 tsp Tamarind Paste)</li>
<li>Salt – to taste</li>
<li>Coconut Oil – 1 tsp</li>
</ol><p><span><strong>Preparation Method</strong></span></p>
<ol><li>Grind shallots, green chillies and tamarind to get a coarse paste. Alternatively, you can use a Mortar and Pestle.</li>
<li>Add salt to taste and and top it with a teaspoon of coconut oil. Mix everything nicely and serve with Malanga or Taro.</li>
</ol>
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<div id="attachment_5613" class="wp-caption aligncenter" readability="1"><img class="size-full wp-image-5613 " title="IMG_2200" src="http://recipes.malayali.me/wp-content/uploads/2011/04/IMG_2200.jpg" alt="Malanga Root or Yautia" width="479" height="393"/><p class="wp-caption-text">Malanga Root or Yautia</p></div>
<p><strong>Malanga Root </strong>is related to a similar tuber called <strong>Taro (Colocasia esculenta)</strong>. Taro is known as <strong>Chembu </strong>in Malayalam and <strong>Arvi/Arbi </strong>in Hindi. Both Malanga and Taro roots look similar and is often a cause of confusion. However, the leaves of both plants are different. <strong>Taro </strong>belongs to the <em><strong>Colocasia family</strong></em> whereas <strong>Malanga </strong>belongs to <em><strong>Xanthosoma family</strong></em>.*To add to the confusion, both Malanga and Taro are not roots but <strong>underground stems (corms)</strong>. Unlike Malanga, Taro contains certain irritants which can cause skin rashes. Taro should always be thoroughly cooked to prevent a allergic reaction. Wear a gloves while handling Taro.</p>
<div id="attachment_5617" class="wp-caption aligncenter" readability="1"><img class="size-full wp-image-5617 " title="IMG_2024" src="http://recipes.malayali.me/wp-content/uploads/2011/04/IMG_2024.jpg" alt="Boiled Malanga/Taro (Chembu Puzhungiyathu)" width="418" height="378"/><p class="wp-caption-text">Boiled Malanga/Taro (Chembu Puzhungiyathu)</p></div>
<p>We tried <strong>Malanga Root</strong> number of times and we found the taste to be exactly the same as <strong>Taro (Chembu)</strong>. The easiest way of preparation is to peel the skin and boil the root. Enjoy the <strong>Boiled Taro/Malanga (Chembu Puzhungiyathu)</strong> with a spicy <strong>chilly-shallot dip</strong>.</p>
<p><span><strong>Ingredients</strong></span></p>
<ol><li>Malanga Root/Taro (Chembu) – 3 to 4 large ones (1 kg approx)</li>
<li>Water – as needed</li>
<li>Salt – to taste</li>
</ol><p><span><strong>Preparation Method</strong></span></p>
<ol><li>Peel the skin from the Malanga root and wash it thoroughly.</li>
<li>Chop each root into 4 or 5 big pieces.</li>
<li>In a large pan, boil the Malanga in salted water until tender but firm. Be careful not to overcook the Malanga.</li>
</ol><p><span><strong>Chilly Shallot Sauce<br/></strong></span></p>
<ol><li>Shallots – 6 to 8</li>
<li>Green Chillies – 4 (Alter according to your spice tolerance)</li>
<li>Tamarind – a small piece (Alternatively, use 1 tsp Tamarind Paste)</li>
<li>Salt – to taste</li>
<li>Coconut Oil – 1 tsp</li>
</ol><p><span><strong>Preparation Method</strong></span></p>
<ol><li>Grind shallots, green chillies and tamarind to get a coarse paste. Alternatively, you can use a Mortar and Pestle.</li>
<li>Add salt to taste and and top it with a teaspoon of coconut oil. Mix everything nicely and serve with Malanga or Taro.</li>
</ol>
]]></encoded>
