Heritage Root Medley is a symphony of earthy flavors with boiled root vegetables commonly found in India and other parts of the world. These root vegetables are gently simmered to perfection, yielding a tender and succulent melody of natural flavors. Finally, it is served with authentic Kerala chili sauce and dried shrimp powder. A delicious combination that will make you crave more.
We often take these roots for granted because they grow abundantly in Kerala. We need to get more creative with these healthy choices in our homes. These boiled root vegetables contain essential vitamins, minerals, and dietary fiber. These wholesome gems are a powerhouse of nutrients, and the boiling process retains their natural flavors and textures while preserving their nutritional value.
Root vegetables are rich in antioxidants, which help fight inflammation and boost the immune system. They are also a great source of complex carbohydrates, providing sustained energy and promoting healthy digestion. Additionally, boiled root vegetables are low in fat and calories, making them an ideal choice for weight management. Incorporating these root medley into your diet can enhance overall health and well-being, supporting a vibrant and nourished body.
Here in America, at my local store, the roots come from Costa Rica. However, these roots also grow in other parts of the world like Puerto Rico, other parts of South America, Africa, China, Korea, Philippines, Shri Lanka, and many Indian states like Tamil Nadu, Goa, etc. I’m curious to learn how they use it in other parts of the world. You can leave a comment here.
Boiled tapioca or cassava chili sauce is a quick Kerala recipe typical in every Kerala home. However, I’m kicking this recipe up and adding more root vegetables for fun. I used tapioca, tiro (cheembu), Malanga Coco, and some sweet potato for varity and color.
Taro: The origin of the Taro root is Asia, and eventually, it spread to other parts of the world. It is a staple food in Africa, Asia, and South America. In Kerala, it is called Chembur; in Spanish, malanga, and Swahili, it is called marimba. This root is good for heart health, blood sugar management, and the gut. It is rich in fiber, Manganese, Vitamin B6, Vitamin E, Potassium, and many other vitamin and minerals.
Malanga Coco: Malanga root is a large vegetable in the same family as the Taro root or big Cheembu in Malayalam. It is also known as big Taro root, yautia, Japanese potato, eddo, and tannin.
Tapioca: In Kerala, Tapioca is called Kappa. In Tamil, it is Maravalli Kizhangu. In Telengu, it is called Karapendalam. In Kannada, it is Marageanasu. In Hindi, it is Cassava and Other countries also have their names in different languages.
Sweet potato: I don’t have to explain a sweet potato. In Kerala it is called “madura kizhagu,” and I added this in the combination for color and taste. Sweet potato is available worldwide, in Asia, Middle East, Europe, Africa, America, and many other places in the world.
You can choose to make whatever amount you want. The Tiro and mailankaya cook faster than other roots, and it’s a good idea to check on them as soon as the water boils.
It’s more festive when you serve multiple varieties of roots for a party than one single root. What a treat for the gust. I’m curious to learn how they use it in other parts of the world. You can leave a comment here.
Ingredients for Heritage Root Medley
Taro
Boiled Malanga Coco
Tapioca
Sweet Potato
Instructions for Heritage Root Medley
- Remove skin from Taro (cheembu). Split it into four pieces. Next, you can put it in water and clean it.
- Cut Malanga Coco into pieces. Then remove the skin from Malanga Coco and cut it into pieces. Finally, put it in water and clean it.
- Boil frozen tapioca in water; you don’t need to remove the skin because it comes skinless. If you buy it with skin, then you need to remove the skin.
- Finally, boil sweet potato in water with skin on and remove the skin later.
Add the roots into a pot, add water one inch above the roots, and add salt as needed. I use sea salt here because it’s better for your health, and you can use whatever salt that is available. As soon as the water boils, poke with a fork, and it’s cooked if it goes through the root.
Next, drain the cooked roots into a colander. Once all the water drains, you can arrange it on a platter and serve it with your favorite souse.
I served mine with homemade chili souse and dried coconut shrimp powder. These side dishes are a delicious Kerala combination, so delicious you don’t want to stop eating. I’m curious to learn how they use it in other parts of the world. You can leave a comment here.
