How to Autumn Delicious Kachalu / Arbi

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How to Autumn Delicious Kachalu / Arbi
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How to Autumn Delicious 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 !

It is an important part of global cuisines and diets for thousands of years.

The Taro Root or Kachalu is widel 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 8 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Kachalu / Arbi

  1. You need of Kachalu / Arbi.

  2. You need of Chilli Powder.

  3. Prepare of Turmeric.

  4. You need of Mango Powder.

  5. Prepare of Coriander Powder.

  6. Prepare of : Chopped green garlic.

  7. You need of Salt.

  8. Prepare of : Oil for deep fry.

Kachalu refers to big size arbi.

It is used in making vegetable as well pickle made with kachalu is awesome in taste.

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 / Arbi instructions

  1. In a bowl take some water, and wash the kachalos properly..

  2. Then boil these kachalos in the Pressure Cooker for 2 whistles..

  3. After sometime, open the lid of Pressure Cooker and take out all the kachalos on the plate..

  4. Cool them completely and then peel them..

  5. Heat oil in a pan and deep fry kachalos on high flame..

  6. Drain and keep aside in a plate..

  7. Take a bowl. Mix all the Masalas in it. (Chilli Powder, Turmeric, Mango Powder and Coriander Powder.).

  8. Then heat 2 tbsp oil in a pan, add green garlic in it. Saute it for 2 mints. Then add all the Masalas in it and add the kachalo's and mix well..

  9. Take it out in a plate, you can have this with chapati..

  10. Now its ready to serve..

  11. Enjoyyy….

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.