Recipe: At Home Kachalu / arbi

Recipe: At Home Kachalu / arbi Delicious, fresh and tasty.

Kachalu / arbi. Kachalu or arbi (Colocasia root) is very popular amongst Sindhis. It is basically root of Patra leaves (the same leaves which are used to make Aluwadis)It is relished in variety of ways, like boiled kachalu, fried kachalu, stuffed kachalu and also kachalu chaat. Watch out this space for all these recipes, that I am gonna share here, soon !

In layman's language, you can call it big sized arbi.

Alas! we forgot to click the picture of raw kachalu so here sharing the screenshot from the video while putting it up in pressure cooker for boiling. kachalu ja tuk / crispy fried arbi In the Sindhi Cuisine there is a popular preparation of crispy double fried potato slices known as Tuk Patata or Alu Tuk.

This is similar to that but made with arbi or arvi which is known as Kachalu in Sindhi language.

You can cook Kachalu / arbi using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Kachalu / arbi

1. It’s of kachalu (colocasia).

2. You need of as required Oil for frying.

3. It’s of as per taste salt.

4. You need of Dry coriander powder.

5. It’s of red chilli powder.

6. It’s of amchur powder.

Arbi is also known as arvi, kachhu or kachalu in hindi and Colocasia or Taro root in English.

There are various methods of making arbi at home and you can serve it in different style as well.

Today I'm going to tell you that how to make boiled and Crispy arbi with fresh spices, that is best to serve as a side dish with Indian chapati.

Sindhi Arbi Tuk Recipe Arbi ke tuk or colocasia fries is very simple recipe and you can eat as a side dish or as tea time.

Kachalu / arbi step by step

1. Take medium size kachalu in A big bowl full of water and wash it thoroughly by rubbing.with your fingers. For best results wash it 4 - 5 times in freshwater. So that all the dirt is removed.

2. Now boil these with water and salt for.3 whistles. Strain and keep for cooling down a minimum 20 minutes..

3. Now peel off the skin by hands and keep them aside in A plate. heat oil for deep frying in A deep vessel. Add 4 - 5 pieces of kachalu in the hot oil and fry them both the sides properly on medium flame. Remove and keep in another pan..

4. Similarly fry all the kachalus and keep them together in the pan. Now add All the spices mentioned above and toss the kachalus gently so that each piece is covered with spices properly. Serve hot with chapati..

Kachaloo is a variety of Arbi that we Malayalees call 'Chembu'.

This tuber is consumed boiled with green chili chutney back home for breakfast.

But recently I was introduced to this tuber in the form of a chaat by a friend from Delhi.

Though her version had sweet potatoes, in my version I did not use sweet potatoes.

It is quite starchy a snack but if you are used to eating chembu in boiled.