Masala Arbi | Sauteed Taro Root | Recipe by Manjula

arbi

🥗Healthier: sweet potatoes

💰Cheaper: potatoes

Sweet potatoes are nutritious and have a similar texture.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while being a healthy fat.

Boil the taro root until firm, not overcooked.

Peel the boiled taro root.

Slice the taro root into rounds about 1/8 inch thick, yielding about 2.5 cups of sliced taro.

Mix coriander powder, turmeric, and red chili powder with about 1/4 cup of water to make a spice paste.

Heat a flat pan over medium heat and add 3 tablespoons of oil until moderately hot.

Add 1/4 teaspoon of cumin seeds, 1/2 teaspoon of carom seeds, and 1/8 teaspoon of asafoetida to the oil; stir until the cumin seeds crack.

Add the spice paste to the pan and stir for about 30 seconds until the oil starts to separate.

Add the sliced green chilies and stir for a few seconds.

Add the sliced taro root to the pan, spreading them out instead of adding them all at once.

Sprinkle 1 teaspoon of salt and 1/2 teaspoon of mango powder over the taro.

Let the taro sit for about 1/2 a minute before gently turning them over to coat evenly with spices.

Turn the taro every minute and a half to ensure they brown nicely on both sides, for about 10 minutes total cooking time.

Cooking Techniques

Equipment Needed

Spice Level: