Sukhe Arbi (Taro Root)
My husband is such a fan of Arbi/colocasia root that I have to cook it once a week if I see it in the market. I only knew the arbi recipes that my mother and mother-in-law taught me. But, preparing it for almost every week in the same manner, was becoming a bit monotonous for me. So, I came up with this stir fry recipe that is a bit dry and goes really well wil flatbreads or can be had as a starter.
What is Arbi?
This vegetable is known by many different names in different languages, including taro root in English, arbi in Hindi, and chamadumpa in Telugu. When cooked, steamed, or boiled, arbi has a sweet and nutty flavor. Arbi is rich in micronutrients like iron, copper, magnesium, potassium, and zinc. It is an excellent food with numerous other potential health benefits. Arbi, with its low-calorie and high-nutrient content, can also aid in weight loss.
This sukhe arbi or dry taro root recipe is a no onion, no garlic recipe. Thus, it is a great choice for vegans. Also, it can be had during any fast season like Navaratri.
This is very easy to make and requires minimum cook time with multiple health benefits. Thus, making it a great choice to include in your daily menu.
Notable Ingredients At A Glance
Taro Root or Arbi – Outside India, you will get it in any Indian grocery store, mostly in the freezer section and sometimes fresh too!
Spices – You will need some basic Indian spices like chili powder, turmeric powder, asafoetida/hing, coriander powder, cumin powder, and garam masala. It also requires some whole spices, like cumin seeds, caraway seeds, and mustard seeds.
Ginger Paste – Ginger adds a nice earthy flavor to the dish by adding up to the flavors.
Green chili – My husband and I prefer it a bit spicy, so I have added some green chili. You can skip it if you do not prefer it.
Coriander – I have garnished it with some freshly chopped coriander leaves as I personally prefer the fresh aroma of coriander leaves.
Oil – You can use any neutral flavor oil.
How To Prepare Sukhe Arbi?
First, take a deep pan and boil the taro roots. When it is boiled, peel the outer skin and keep it aside.
Then heat the oil in a kadai or wok.
To the hot oil, add the cumin, caraway, and mustard seeds and allow them to sputter.
Now add the green chili and ginger paste and cook for a minute.
Then add salt, turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala powder and cook for 2 to 3 minutes or until the raw smell of the masala disappears.
When the masala is cooked, add the arbi. Cook for 2 minutes, or slightly longer if using frozen arbi, after thoroughly mixing it with the masala.
Finally, add the asafoetida and give it a stir. Your sukhe arbi is now ready to serve; garnish with fresh coriander and serve with Indian flatbreads such as roti, paratha, or naan.
Some Expert Tips For Preparing Sukhe Arbi
- Apply some oil to your fingers and peel while peeling the arbi.
- Fry the spice powders on the lowest possible heat. You can turn off the gas if necessary. Spice powders, particularly chili powder, tend to burn quickly on high heat.
- Sukhi arbi can also be served as a snack or as an appetizer.
- If making for fasting, leave out the asafoetida (hing).
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