Achari Arbi: a spicy taro root curry from India
Taro root is native to Southeast Asia and India and is a staple in Africa, China, the Caribbean, and Hawaii. Both the big green leaves of the plant and the root itself can be consumed when cooked (be careful though: in raw form both are toxic).
They vary in sizes and you’ll see them from white-fleshed to purple-flecked ones and everything in between. They are prepared much like a potato, being equally starchy and similar in flavor, though considered more tasty and nuttier by many. Compared to a white potato, it has three times the amount of fiber, and is also a rich source of potassium, iron, vitamin C, and vitamin A. Many reasons to try this tasty Rajasthani curry!
Manori preparing the curry
WHAT YOU NEED
8-10 taro roots (arbi)
1 cup yoghurt
2 tomatoes, very finely chopped
2 green chilies, finely chopped
1 inch ginger, grated
1/2 tsp mustard seeds (rai)
1/2 tsp cumin seeds (jeera)
1/2 tsp carom seeds (ajvan)
1/2 tsp fennel seeds (saunf)
1/2 tsp fenugreek seeds (methi)
1/2 tsp nigella seeds (kalaunji)
1 Pinch asaefotida (hing)
1/2 tsp turmeric Powder (haldi)
1/2 tsp red chili powder
1/2 tsp coriander (dhaniya) powder
1/2 tsp garam masala
1/4 tsp mango powder (amchur)
3/4 tsp salt, or to taste
1/2 cup chopped coriander
vegetable oil for frying
WHAT YOU DO
Scrub the outside of the taro.
Place in a cooking pot with enough water to half cover the taro.
Boil for about 1 1/2 hours, or until tender. The taro roots have to be cooked very well, to avoid irritation of the throat).
Remove from te water and let cool.
Peel the skin of the taro. This is done easiest if you remove the skin from the thick end and then slide the taro out of it's skin by pressing from the other end.
Cut into halves, lengthwise.
Heat oil in a pan on medium heat, add the taro and fry them till light golden brown. Drain the excess oil on paper towels.
Heat oil in a pan and add the musterd. When they start to ‘jump’ add cumin, carom , fennel, fenugreek, nigella and a pinch of asaefotida.
Frye for a minute or so, they will start smelling.
Now add the finely chopped chilies, grated ginger and finely chopped tomatoes.
Cook and stir for a few minutes, till well mixed.
Add chili powder, turmeric, coriander, garam masala, mango powder and salt to taste. Stir fry for a few minutes.
Add 1 cup curd (plant based of you want a vegan version) and 1/2 cup water and cook on low heat for 4-5 minutes. Keep stirring!
Now add the fried taro. Set the fire to lowest and let it sit for 15-20 minutes. Garnish with fresh coriander and serve hot with a Rajasthani paratha.
Simple kitchen, delicious food!
Colourful Rajasthan!
Achari Arbi: a spicy taro root curry from Rajasthan
Taro varies in sizes and you’ll see them white-fleshed to purple-flecked ones
On Zanzibar, an insular autonomous region of Tanzania, I met Zainabu, originally from Mozambique and now frying doughnuts in a road stall.
She fried many a day and taught me how to make them (as well as other bread, as shown in this photo!).