Arabi fry / Colacassia Fry- A simple dish that serves great as a side dish for hot rice and can be eaten as a snack in the evening.
Arabi/Aravi/Colacassia/Taro Root is mostly seen in South East Asia and Southern India.
It becomes Starchy when boiled and is used as a substitute to rice and potatoes in some places. It has a bland flavor and so it absorbs the taste and flavor of the added seasonings well. This vegetable is generally not included in diet plans. In India it is often prepared with or without gravy. It is also eaten on the days of fasting. It is considered as a good source of energy while fasting.
It takes more time and more oil to shallow fry Arabi. I generally used to avoid cooking arabi because I somehow felt it was boring. It was then that I was looking out for variations in cooking this vegetable that I came across few dishes where it was cooked using Ajwain. Ajwain/Carom seeds boost the flavor of this vegetable. So then I thought of this simple fry in which I can add Ajwain in the seasoning. At the same time I was conscious not to use too much of oil and so I decided to cook Arabi partially in oven.
Often Arabi is considered as difficult to cook vegetable and it has an itching effect. This recipe is easy to prepare and I did not feel it that itching.
Arabi/Colacassia: Around 350 Gms (Washed and Peeled)
Jeera: ½ Tea Spoon
Ajwain (Carom Seeds): ½ Tea Spoon-This is the King Maker of this recipe 😉
Hing :1/4 Spoon
Turmeric: ¼ spoon
Amchoor: ½ Tea Spoon
Dhaniya Powder: ½ Tea Spoon
Chilly Powder: ½ Tea Spoon
Curry Leaves : a few
Finely Chopped Coriander : 2-3 Tea spoons
Salt: As per taste
Oil: 1 tea spoon
Wash the arabi to remove the mud and peel them. It has to be washed multiple number of times to remove the mud completely.
Wipe them dry before chopping. Otherwise it becomes sticky.
Slit length wise in the middle and cut into thin long strips
Take it into a microwave bowl and heat it in oven for 2-3 mins
Now add few drops of oil and mix the pieces well
Again heat it oven for 2-3 mins. Stir it well and repeat the process again until the arabi turns soft. I cooked them all together for approx 10 mins. Make sure pieces do not stick to each other. To avoid this we need to stir the arabi every 2 mins. Otherwise it becomes difficult to separate the pieces as it becomes slightly hard after taking out of the oven.
Heat oil in a pan and add jeera and ajwain and allow them to splutter.
Now add curry leaves, hing, turmeric and fry for a min.
Transfer the arabi pieces into the pan and fry them until required crispiness is attained. More oil needs to be added for increased crispy texture.
Now add salt, chilly powder, dhaniya powder, amchoor powder and mix well.
Add chopped coriander and simmer for 2 mins
Serve it with hot rice
(This post was written by Krishna Kumari)