Wash & clean the taro roots thoroughly. Cook the taro roots using either of the below options. Cooking time may vary based on the size of the taro.
Pressure cooker: Add two cups of water to the cooker, place a trivet, and the taro roots on the trivet. Close the lid with the weight (whistle) on and pressure cook for 1 whistle on medium heat.
Instant Pot - Add two cups of water to the Instant Pot insert, place a trivet, and the taro roots on the trivet. Close the lid with vent to sealing. Cook on manual (or pressure cook) high for 4 mins followed by a quick release.
Stovetop - Bring a pot of water to a boil and salt it. Add the taro to the water and boil for 10-15 mins until fork tender.
Microwave - Add the taro roots to a microwave-safe bowl filled with water covering the roots and microwave at full power for 10-15 mins until fork tender. If not done, microwave for another 5 mins & check.
Once cooked, add them in cold water to stop the cooking process. Drain and then peel & cut them in cubes.
Ensure not to over boil/cook them as they would become gooey. A firm yet cooked version of Taro goes best for this chat.
Preferably cut the onions, cucumber, and taro root all of the same size.
Add all the ingredients in a large mixing bowl (except pomegranate seeds) and mix it all up until everything is well combined and all ingredients are coated nicely.
Keep refrigerated until ready to serve.
Tastes best when eaten fresh or can be stored in a day or so in refrigerator.
While serving garnish with Cilantro leaves and pomegranate seeds.