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The best thing about Indian cuisine is the ongoing discovery of traditional and seasonal delicacies. The root of Colocasia, which is not to be confused with "Sooran" or "Yam," is consumed throughout Asia and India. Colocasia leaves, which come in two types, the black and green stemmed ones, are used to make taro root. The Taro root's meat is unique and incredibly delicious. It's a very unique and uncommon seasonal product, and in India, the harvest typically lasts from October to December.
The taro root is enjoyed greatly throughout coastal India, particularly in the states of Goa, Karnataka, and Maharashtra. Everyone loves the Konkani meal known as "Maddi Phodi," which is Taro Root Fritters. In northern and western states, it is referred to as "Arbi," and it is used in a variety of stir-fries, curries, and subzis. Odisha, where taro root is referred to as "Saru," is another place where it is a popular food. "Saru Besara" is a well-known dish prepared with taro. In the Odia specialty dish "Dalma," which combines dal and veggies, taro is a crucial component. Saru chips are made by deep-frying the roots in oil and seasoning them with salt and red chilli powder.
Arbi Ka Achaar is an instant pickle made with Arbi or Colocasia. Despite having a greater carb content than many foods, colocasia provides a number of health advantages. Because it contains more dietary fibre than other fruits and vegetables, colocasia is good for gastrointestinal health. When consumed in moderation, it also lowers blood pressure, which protects the heart. Simple, flavorful ingredients are used in the Arbi Ka Achaar Recipe to create this quick pickle. The colocasia is more easily digested when carom seeds or ajwain are added.
Ingredients:
500 g Colocasia root, partly boiled and sliced to roundels
2 tsp Ajwain
1 tsp Cumin seeds
½ tsp Methi Seeds
½ tsp Kalonji
1 tsp Methi Powder
1 tsp Mustard powder
1.5 tsp Red Chilli powder
½ tsp Turmeric powder
½ tsp Asafoetida
3 tbsp Vinegar
3 tbsp Mustard oil
Salt, to taste
Method:
Use a pressure cooker to pressure cook the arbi or colocasia for one whistle to prepare the Arbi Ka Achaar Recipe. The skin should be removed, then cut into thick circles and set aside.
In a large pan, warm the mustard oil by letting it smoke until it is hot.
Add the asafoetida, cumin, fenugreek, and nigella seeds after it is hot and smokey, and let it sputter for a few seconds.
The carom seeds can be added to the pan after being slightly crushed between your palms.
Diced arbi should be added after the tempered spices have been lightly applied. Cook the arbi, stirring occasionally, until the outside begins to get a little crunchy. Ten minutes are needed for this.
Season the arbi with salt, add the red chilli powder, turmeric, and yellow mustard powder, and simmer until done. After the arbi has finished cooking, turn off the heat and let it cool to room temperature. Before serving, let it sit for two hours to allow the arbi/colocasia spices to fully meld. Add the vinegar, stir thoroughly. Serve this Arbi Ka Achaar with your meals.
