Today’s recipe is a lost recipe from Goa. It is called as madyechyo fodi or crispy fried taro root. It is a crispy starter made with colocasia roots. Colocasia root or taro root is a tuber and is known as madi in Goa. These are not easily available in the Goan markets, but are found in the jungles of Goa-Karnataka border. Goans normally buy these when they visit Belgaum which is a shopping hub for Goans.
My parents had been to Belgaum and on the way they found people selling taro roots. Dad immediately told the driver to stop the car and purchased some colocasia roots. As usual when dad purchases anything, he purchases in bulk and later distributes them to friends and family.
I too got some colocasia roots and dad said that he wants to see madi recipes on my blog. During my trip to Goa, mom packed some sliced and peeled colocasia roots and sent them to Bangalore. I prepared two recipes with madi namely madyechyo fodi which is mentioned in today’s post and a surprise recipe with taro roots – which will be up soon. I had also prepared this delicious curry with colocasia leaves which is known as terren tonak.
Colocasia root and colocasia leaves recipes are not easily found on internet or in restaurants. We have to make these to keep the tradition alive. Taro roots are nutritious and should be incorporated in daily diet too.
Madyechyo fodi or crispy fried taro root is a delicious side dish which can be served with rice.
I was a bit confused with the English name of madi. A Goan blogger friend Neelam who blogs at Ranchikood confirmed that madi is same as taro root. You can check this post written by Neelam to know more about taro root.
You can also try kelyacho fodi and suran fodi(rava fried yam).
Madyechyo Fodi | Crispy Fried Taro Root
Ingredients
- 1/4 medium sized madi / colocasia root
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon Salt
- 4 tablespoon oil for frying
For the coating:
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 4 tablespoon rava/sooji
- 1 tablespoon rice flour
- To taste Salt
Instructions
- Wash the colocasia root. Apply oil to hands and using a peeler, peel the colocasia root.
- Slice the colocasia root into thick slices. Soak it in water for 20 minutes.
- After 20 minutes, apply 1/2 teaspoon chili powder, 1/2 teaspoon turmeric power and 1/4 teaspoon salt.
- Mix the ingredients meant for coating and keep it aside.
- Heat a frying pan and spread 2 tablespoon oil or as needed.
- Coat the marinated colocasia / madi in ingredients meant for coating.
- Spread them on the frying pan.
- Spread 2 tablespoon oil on top of these and fry for 10 minutes.
- After 10 minutes flip them to the other side and again fry for 15 minutes. To know if taro root is cooked properly, poke a spoon in the center. If it feels soft, that means the taro root is cooked properly.
Notes
- Apply oil to your hands before cutting the colocasia root.
- Sprinkle some water on the coated colocasia while they are getting fried.
- To know if taro root is cooked properly, poke a spoon in the center. If it feels soft, that means the taro root is cooked properly.
Hi Raksha, these look tasty! We have a regular supply of taro in Hawaii. Have always been warned that taro needs to be well cooked; there are naturally occurring “crystals” in it. Short of taking a bite, how can you be sure about sufficient cooking? I’m sure you’re aware of this as you advise coating your hands with oil while preparing. Thanks!
I have updated the recipe with cooking instructions