Khatti Arbi / Arvi Ka Salan…Taro cooked in tangy Curry

 
What is Arbi?

Arbi or Taro Root is a is a starchy tuber of a widely cultivated tropical Asian plant (Colocasia esculenta) having broad leaves. It’s a vegetable  that looks like, and can be used similar to a potato. It does, however, have a hairy outer coating on its surface that is similar to the coating on a coconut. Because of this, when preparing to use a taro root, the root's outer skin must first be removed. This procedure is easy to do. However, some individual's can acquire a skin irritation towards the juices that are secreted by the taro root as its skin is being removed. Therefore, to be on the safe side, when peeling a taro root's skin, use protective rubber gloves or apply oil  to the hands.

Nutritional facts about Arbi

Taro roots or Arbi as it is known in India are extremely nutritious as they provide a good source of fiber, contain a high amount of protein, calcium, and phosphorus, and supply approximately 95 calories per adult serving. Another reason that the taro root has gained in popularity for cooking purposes is because its starch is easily digestible.

How to Use them in cooking

Taro roots can be used as an alternative to potatoes. They do, however, have somewhat of a nut-like flavor when cooked. Common uses for taro roots include frying, baking, roasting, boiling, or steaming them. They are also often used in soups or stews. Additionally, the vegetarians have found the cooked taro root to be a delicious addition to meals such as antipasto salads  that include endives, peppers, tomatoes, chicory, and fresh herbs. 

I have largely used them in making curries for the main course. In this post I am sharing another delectable curry made in Hyderabadi style. I had read this preparation in Chef Sanjeev Kapoor’s book and have modified it here and there to make it suitable for my kitchen. The resultant curry was wonderful and I personally liked it very much. If you like spicy and tangy curry, this is a good choice to make. This goes well with rice but I would like to eat this with Kerala Paratha. How much I miss those ..….

Ingredients For Salan

250-300gms colocasia/arvi/taro peeled and sliced

2 onions chopped finely

3 tomatoes chopped finely

1 green chili sliced

3 garlic pods crushed

a small piece ginger crushed

tsp red chili pwd

1 tsp coriander pwd

1/2 tsp turmeric pwd

1 tbsp tamarind pulp

salt to taste

oil for cooking

Method

Heat oil and add onions and saute till brown in color.

Add in ginger-garlic and saute further.

Now add the tomatoes, sliced chilies, salt and all the powders. Mix thoroughly and cook till the tomatoes are done.

Add the Arbi/Taro and mix properly. Adjust the consistency by adding water. Let the curry boil  covered on low flame till the Taro is completely cooked. Add tamarind pulp and mix just before it is removed from fire. I avoided adding the curry leaves to the Salan as I wanted just the basic  and minimum spices to it.

Serve hot with rice/ paratha.

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