Wash the taro in water 3 or 4 times to remove the dirt.
In a kadai, add the washed taro, water and allow it to cook. We can also cut the taro into half before cooking.
Donot cook it fully. Cook until it is 3/4 th done. The skin of the taro will start peeling off once they are cooked.
Prick it with a knife and if it goes inside the taro easily, then it is done.
Remove from the kadai and drain the water.
Cool it for sometime and peel off the skin. Then chop it into small pieces.
In the same kadai add coconut oil and splutter mustard seeds. Once they crackle, add the cooked taro.
At this stage add turmeric powder, salt, red chilli powder into it and mix well.
Once they start to roast, add the rice powder for crispiness.
They goes best with Sambar saadham, Rasam saadham and Thayir saadham.