Spicy Potatoes & Colocasia/Taro Root (Arbi)

Spicy Potatoes & Colocasia/Taro Root (Arbi)

Serves 2

Here goes different names for Colocasia in our varied Indian Languages:

Bengali- Kochu

Gujarati- Colocasia Leaves (Patra/Patarveliya)

Hindi- Arbi

Kannada- Samagadde, Colocasia Leaves (Pathrode)

Odiya- Saru

Tamil- Cheppankizhangu

Telugu- Chamadumpa/Chamagadda

International Names- Cocoyam/Dasheen/Elephant Ear

Ingredients:

New Baby Potatoes- 250 Grams, Peeled, cut in Halves & soaked in water

Colcosia (Arbi)- 150 Grams, Boiled & cut in even sized Slices

Onion- 1, Cut in Chunks & Roasted

Red Bell Pepper- 1 Small, Cut in Chunks & Roasted

Yellow Bell Pepper- 1 Small, Cut in Chunks & Roasted

Ginger- 1 Tsp., Minced

Olive Oil- To Fry

For the Spice Mix:

Cumin Seeds- 1 Tsp.

Black Pepper Corns- 10-12

Cloves- 4-5

Cinnamon- 2 Sticks

Dried Red Chilli- 3 No’s

Smoked Paprika- a Pinch

Chive Greens- 1 Tsp., Finely Chopped

Fresh Parsley- 1 Tsp., Finely Chopped

Method:

Dry Roast the whole Spices, Cool & Blend along with Smoke Paprika into a Fine Powder

Add Rosemary in the Spices

Arrange all the Vegetables (Baby Potatoes, Onions, Red Bell Peppers, Yellow Bell Peppers) on a Baking Tray

Sprinkle Minced Ginger & Put about a Tbsp. of the Spice Powder on the Vegetables & Mix Well

Keep it to bake in the Oven for about Minutes at 180-190 Degrees

Add the Fresh Chive Greens, Parsley & Serve Hot with Chutney/Dip!

Tips:

Completely Wash the Arbi as being a Root Vegetable, skin may have a lot of hidden Dirt  

The most important step in this Recipe is the Boling Stage

There is a high chance that they may overcook & become mushy while boiling which should be avoided

The Arbi should be Cooled post boiling & be easy to peel off before cutting in to pieces

Can make this in the Traditional Stove Top Method:

Heat Oil, Add Onions, Bell Peppers & Sauté

Shallow Fry the Potatoes in Olive Oil till Golden Brown

Drain On Kitchen Paper

Follow the same Procedure to serve as above

Feel free to share your views & do let us know how this one turned out :)

Colocasia/Taro Root Fry (Arbi/Chamadumpa/Chamagadda Vepudu)

South Indian Vegetarian Main Course Special

Andhra Cuisine

Colocasia/Taro Root Fry (Arbi/Chamadumpa/Chamagadda Vepudu)

Serves 2

Here are some different names for the Colocasia/Taro Root in few Indian Languages:

Bengali- Kochu 
Gujarati- Colocasia Leaves (Patra/Patarveliya)
Hindi- Arbi

Kannada- Samagadde, Colocasia Leaves (Pathrode)

Odiya- Saru

Punjabi- Kachalu
Tamil- Cheppankizhangu

Telugu- Chamadumpa/Chamagadda

International Names- Cocoyam/Dasheen/Elephant Ear

Ingredients:

Colocasia/Taro Root (Arbi/Chamadumpa)- 20 Pieces

Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp.

Salt- To Taste

Red Chilli Powder- 1 Tsp.

Method:

Completely Wash & Clean the Arbi of the dirt particles

In a Pressure Cooker, Add Water & the Arbi (water should be just enough to cover the Arbi) & Cook for about 3 Whistles on Medium Low Flame for about 5 Minutes, remove from the Flame


Let the Arbi Cool so that they can Peel off easily (to ease the process, can also Soak the Boiled Arbi in Water at Room Temperature before peeling, these tend to get sticky so first timers make sure to rub hands with Oil or wear comfortable Kitchen Gloves)

Cut the Arbi in to Rounds/Slices & Keep aside

In a Non Stick Pan (Kadhai), Heat Oil

Add Arbi the Slices & Sauté for about a Minute Uncovered

Cook till Golden Brown & Crispy on both sides on Low Flame

Tips:

Arbi is the primary Source of Starch for most of Africa & Asia

Taro Root has the Complex Carbohydrates just like the other Tubers; Taro Root is full of Iron, Phosphorus, Riboflavin, Thiamine, Zinc

It is also one of the finest sources of Dietary Fibre without the red alert of Fat & Cholesterol

Completely Wash the Arbi as being a Root Vegetable, skin may have a lot of hidden Dirt  

The most important step in this Recipe is the Boling Stage

There is a high chance that they may overcook & become mushy while boiling which should be avoided

The Arbi should be Cooled post boiling & be easy to peel off before cutting in to pieces

One of the famous Sindhi dishes is the Aloo Kachaloo

Feel free to share your views & do let us know how this one turned out :)