Kachalu or Arvi (sometimes also called Arbi) is the thick, tuber stalk of the taro plant. It is an important part of global cuisines and diets for thousands of years. The Taro Root or Kachalu is widely used in Sindhi cuisine, including in Sindhi kadhi and Sindhi moong dishes. It is also boiled and deep-fried to make a snack with spices that give it an alluring taste.
Until my teens, I thought that the only way to cook Kachalu was to fry it. Over the years I have had many dishes like Kachalu Kofte and Kachalu Sabzi in an onion and tomato gravy.
One of the heirloom recipes in my house is Khatta Kachalu, a sourish or tart taro root dish typically made with tamarind. My father describes how in his childhood days, my grandmother used to simply boil kachalu with tamarind pastes. The recipe isn’t extraordinary or spectacular but it had many memories associated with it and so, I decided to try it.
Ingredients:
- Boiled Kachalu/Arbi/Colocasia roots – ½ kg
- Tamarind – ¼ cup
- Salt – To taste
- Black Pepper – 1 tsp
Method:
- Boil Kachalu/Arbi till half done. I usually add salt in the boiling water but it can be sprinkled later if you prefer.
- Dice them and keep aside.
- Soak Tamarind for 4-5 hours. Squeeze it to form a thick pulp. ¼ cup of tamarind normally yields half or even a full cup of pulp.
- Sift the boiled Kachalu to a bowl.
- Pour around 5-6 tablespoon of tamarind pulp.
- Add black pepper and salt (if not added earlier).
- It is now ready to serve as a starter or snack.
👌