Many people look at taro roots as complex vegetables which are difficult to cook. It is because you have not experimented with its earthy tones and robust taste. It is an exceptional ingredient in Indian kitchens that largely remains unexplored. The only way to ace cooking this unique vegetable is by cooking it.
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Arbi is like potatoes which gives it a huge potential to be used in the kitchen in a variety of ways. From Rajasthan to West Bengal, regional kitchens use it as the main ingredient in many curries. Below are a few recipes that will help you enhance your culinary skills.
Arbi Coconut Curry
The base of coconut milk and earthy tones of taro roots make this gravy a must-try. Originating in South India, this recipe is exceptional for flaunting sweet, sour, robust, and spicy tastes. The gravy comprises tamarind pulp and mild spices that elevate its flavours. It is a perfect companion to Malabar parotta or steamed white rice.
Arbi Masala Curry
This is one of the best recipes to incorporate taro roots into your everyday diet, especially if you or your family members don’t like its taste. Prepare onion-tomato gravy with spices like coriander powder, cumin seeds, red chilli powder, garam masala, and amchur powder. Once the curry is thick, add water and boiled but sliced arbi. If you are using a pressure cooker, add peeled and sliced taro roots to the gravy and wait for 2-4 whistles before turning off the flame.
Bengali Arbi Curry
In West Bengal, the curry is referred to as kochu saag. The recipe follows the traditional method of preparation in mustard oil along with the tempering of turmeric powder, mustard seeds, and green chillies. This curry has a minimal amount of spices added but it does not lack lip-smacking flavours. Pair it with steamed rice for a satisfying meal.
Arbi Kofta Curry
Taro roots can be used to prepare kofta curry. Boil the arbi, peel it, and mash it. Now combine it with spices of your choice along with some rice flour or besan so that the ingredients combine well and develop a crispy texture when deep fried. While you prepare kofta, cook onion-tomato gravy on the side and add either curd or milk cream for a rich texture. Serve this with paratha and rice.
Dahi Wali Arbi
Much like how people in Uttar Pradesh prepare dahi ke aloo, the same is the recipe for dahi wali arbi. First, boil the taro roots and keep them aside. Next, prepare the tangy gravy using yoghurt with limited spices like cumin seeds, turmeric powder, and coriander leaves. Add crumbled arbi into the mix and enjoy this curry with roti or rice.
Rajasthani Arbi Ki Sabzi
In Rajasthan, taro root curry is not any ordinary dish. It boasts flavours of many herbs and spices used to prepare it, including cumin seeds, ajwain, fennel seeds, and amchur powder. It is tangy and spicy, therefore, marries well with bland roti, paratha, and rice. It is a treat for taste buds, hence, you can serve it to guests as well.
Punjabi Arbi Curry
Taro root curry is a regional delicacy in Punjab as well. While every household has a different recipe, its base is creamy and rich because of onions, tomatoes, and yoghurt. It is flavoured with ginger-garlic paste, garam masala, and cumin powder. After preparing the gravy, drop boiled and sliced arbi in it and garnish the curry with freshly chopped coriander leaves. This is often paired with naan or paratha.