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Taro is one of the most ancient cultivated crops. Taro is found widely in tropical and subtropical regions of South Asia, East Asia, Southeast Asia, Papua New Guinea, northern Australia, and the Maldives. Taro is highly polymorphic, making taxonomy and distinction between wild and cultivated types difficult. Taro is called Arbi in Urdu/Hindi and Arvi in Punjabi in the northern part of India.
In Himachal Pradesh, in northern India, taro corms are known as ghandyali, and the plant is known as kachalu in the Kangra and Mandi districts. The dish called patrodu is made using taro leaves rolled with corn or gram flour and boiled in water. Another dish, called pujji is made with mashed leaves and the trunk of the plant and ghandyali or taro corms are prepared as a separate dish. In Shimla, a pancake-style dish, called patra or patid, is made using gram flour.
In Uttarakhand and neighboring Nepal, taro is considered a healthy food and is cooked in a variety of ways. The delicate gaderi (taro variety) of Kumaon, especially from Lobanj, Bageshwar district, is much sought after. Most commonly it is boiled in tamarind water until tender, then diced into cubes which are stir-fried in mustard oil with fenugreek leaves. Another technique for preparation is boiling it in salt water till it is reduced to a porridge. The young leaves called gaaba, are steamed, sun-dried, and stored for later use. Taro leaves and stems are pickled. Crushed leaves and stems are mixed with de-husked urad daal (black lentils) and then dried as small balls called badi. These stems may also be sun-dried and stored for later use.
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients:
- 250 gms Taro Roots (Arbi Roots)
- 2 Green Chillies
- ½ tsp Carrom Seeds
- ½ tsp Turmeric Powder
- 1 tsp Coriander Powder
- ¼ tsp Red Chili Powder
- ½ tsp Salt
- ½ tsp Garam Masala
- 1 tsp Vegetable Oil
- ½ Fresh Lime
Method:
- Clean and peel taro roots
- Cut into half-centimeter thick roundels
- Once done set aside
- In a pressure cooker add oil
- Add carrom seeds and allow them to sputter
- Once done, add turmeric powder, coriander powder, red chili powder
- Saute well (for at least 10-15 seconds)
- Add a little water if needed
- Mix well
- Add the previously cut taro roots and green chilies
- Add salt and mix well
- Add 2 cups of water
- Shut the lid and keep the heat on low after one whistle
- Cook for 7-8 minutes
- Once done, turn off the heat and let all the air out from the pressure cooker
- Once done, open the cooker and add garam masala and lime juice
On auspicious days, women worship saptarshi ("seven sages") and only eat rice with taro leaves.
