Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.
No More Mushy Taro Root!
Arbi, also known as taro root or Colocasia esculenta, is a vegetable that needs to be boiled carefully before it is cooked. If the proper method is not used, the vegetable can turn very soft and mushy.
Here is my easy and fool-proof cooking method. It will give you perfectly boiled, non-mushy arbi every time.
Do try it and share your experience.
|Prep time||Cook time||Ready in||Yields|
- 500 grams arbi (taro root), washed
- water to just cover the arbi
- Put the arbi in a pressure cooker and pour just enough water to cover it. Close the lid, put on the weight and let it come to the first whistle. Keep on high heat.
- Put off the heat and let the pressure subside completely. Then open the pressure cooker. The arbi should be soft.
- Transfer the arbi to a colander and cool under running water to prevent further cooking. Set the colander over a vessel to let the extra water drain out, and let the arbi cool down completely.
- Peel away the skin of the root by hand or with a knife. Now your perfectly boiled non-mushy arbi is ready to prepare any dish you like.