Kachalu ja Tuk recipe
Taro is also eaten during fasting and makes a great chaat/appetizer. Sindhi kachalu ja tuk is a side dish you will enjoy as much as your fish cutlets. Bonus it is vegan and gluten free!
Servings: 4
Equipment
- kadai/frying pan (traditional method)
- air fryer for low oil version
Ingredients
- 250 gms Arbi/Kachalu/Taro root
- Oil for shallow frying/saute
- ¼ teaspoon turmeric powder
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon red chilly powder
- ¼ teaspoon amchur or dried mango powder/Lemon juice
- Salt to taste
Instructions
- Wash and pressure cook Arbi / Kachalu for one whistle.
- You may also steam it into steamer till it is almost cooked
- Let it cool.Then peel it completely.
- Gently flatten them with palm.Be careful as it tends to break.
Traditional style(Frying/saute)
- Heat oil in a pan.Shallow fry/Saute on medium flame till almost done.
- Remove taro from pan.
- Mix all the dry spices,toss the arbi in the spices.
Low oil air fryer version
- Press the boiled arbi or taro pieces on the palm to flatten it.
- Place the arbi pieces in air fryer basket.Brush oil on the arbi pieces in air fryer basket.
- Air fry the tuk for 22 mins at 200 deg C & brushing oil in between.
- Mix all the dry spices,toss the arbi in the spices.
- Serve as a side dish with sindhi kadhi and rice
Notes
Traditionally, the arbi/kachalu is deep fried after its peeled and boiled.The above steps are for cooking with low oil option.