Sukhi Arbi (Spiced Stir-Fried Taro Roots)

I didn’t grow up eating Arbi (Colocasia/Taro roots). So, I called my mother-in-law who gave me the instructions over the phone. I don’t know what I was doing wrong, but every single time, the dish would turn out looking ugly black. Absolute appetite killer! Urgh!! I finally gave up trying.

When we moved back to India for a couple of years, I saw my Mother-in-law prepare it. The dish turned out so tasty that I went for second servings. I still don’t know what I was doing wrong earlier, but since that day, I started to prepare it right. It turns out golden, crusty, coated with balanced portion of spices and always tasty!

Arbi – Colocasia/Taro roots

• There are more than a hundred varieties of taro roots, and it can be used for both sweet and savory dishes.
• It is very starchy, which also makes it very high in calories.
• Don’t store it in the refrigerator; instead store it outside in a brown bag or in your potato basket.
• NEVER eat taro raw as the oxalic acid will cause irritation in your throat. It should be consumed only after it is cooked.

Spices I used in Sukhi Arbi

Cumin Seeds

Carom Seeds

Turmeric

Chili Powder

Cumin Powder

Coriander Powder

Garam Masala Powder

Dry Mango Powder

How to Prepare Sukhi Arbi

Steam the Taro Roots (Arbi) for 10 minutes and then when completely cooled, peel the skin off.

Make thick slices of the steamed taro roots and keep aside.

In a heavy bottom skillet, pour the oil and add the whole spices.

Stir fry the onion, garlic and ginger (if using) with the rest of the spice powder.

Scatter the sliced taro roots and gently toss around to coat the spices. Continue cooking and searing in medium heat until the spice coats the root slices evenly and creates a golden crust.

Finally, add garam masala powder and dry mango powder.

Sukhi Arbi tastes best when served right away!

Few Key Points about Sukhi Arbi (Spiced Stir-Fried Taro Roots)

• Pick the small variety of taro roots for this dish.
• Instead of trying to peel the raw, slimy taro root, steam the roots with the skin on! Once it’s cooled completely, peeling the skin off is so easy.
• Try cooking on a cast iron pan when you stir fry the boiled roots. It helps in creating a lovely golden spice crust.
• It is best served warm and immediately after cooking. Reheating in microwave kind of takes away the outer crunchy texture of the taro bites.

Sukhi Arbi (Spiced Stir-Fried Taro Roots)

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Sukhi Arbi (Spiced Stir-Fried Taro Roots) is a popular everyday Indian comfort food. It’s definitely not a camera-friendly dish and can quite easily fall in the category of David Chang’s ugly delicious. But, it sure is very hearty and a favorite to many of us.

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Ingredients

• ½ lb. small variety Colocasia/Taro roots
• 2 tablespoons oil
• 1 teaspoon carom seeds
• 1/2 teaspoon cumin seeds
• 1 small red onion, thinly sliced
• salt to taste
• ½ teaspoon turmeric
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon chili powder
• 1/2 teaspoon garam masala powder
• ½ teaspoon dry mango powder
• Fresh cilantro leaves, finely chopped for garnish

Instructions

1. Steam the taro roots with skin on for 10 minutes. Steaming helps to keep the taro roots from getting too soggy, and it becomes very easy to peel the skin once it's cooled enough.
2. Slice the steamed taro roots into chunky bite size pieces.
3. Place a heavy bottom skillet on medium heat and pour the oil. When the oil heats up, scatter the carom seeds and cumin seeds. Let it sizzle and then, drop the sliced onion followed by salt and turmeric. Sauté for 2 minutes, or until the onions are softened.
4. Add all the spice powder and toss it around. Let the spice cook for 2 minutes.
5. Layer the boiled sliced taro roots and toss gently to coat the spice. Don’t rush on this step as it will break the slices, making it mushy.
6. Let it cook for 3 to 4 minutes and then, toss once again. It will take about 5 to 7 minutes for the spices to coat and create the golden crust. Check salt and add any, if needed.
7. Finally, sprinkle the garam masala powder, raw mango powder and give it another toss.
8. Garnish with fresh cilantro leaves and serve warm.

Notes

Few Key Points about Sukhi Arbi (Spiced Stir-Fried Taro Roots)

• Pick the small variety of taro roots for this dish.
• Instead of trying to peel the raw, slimy taro root, steam the roots with the skin on! Once it’s cooled completely, peeling the skin off is so easy.
• Try cooking on a cast iron pan when you stir fry the boiled roots. It helps in creating a lovely golden spice crust.
• It is best served warm and immediately after cooking. Reheating in microwave kind of takes away the outer crunchy texture of the taro bites.