1cupyogurt, mixed with enough water to submerge roots (add salt)
Instructions
Wash the taro roots well.
Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root.
Place the taro roots in an Instant Pot (or traditional cooker) and submerge them with heavily salted water.
Close the lid and set the vent to sealing (no air should escape). Program the Instant Pot to 4 minutes high pressure.
Mix yogurt, salt, and enough water to submerge the roots. Set it aside.
Once the Instant Pot cools down, open the lid and strain the water.
Place the taro roots in a storage container and pour the yogurt mixture over the roots. Be sure to submerge the roots fully in the mixture. Hence, add more water at this point if needed.
Let it marinate for at least 4 hours or overnight for best results. Enjoy the roots within 48 hours of making.
How To Eat: Peel the skin and enjoy as is or topped with red chili powder/chili lime seasoning/chaat masala+red chili powder.
Notes
I recommend over salting the water and yogurt mixture with this dish.