Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
How to Boil Taro Root: No More Mushy Arbi!
Arbi, also known as taro root or Colocasia esculenta, is a vegetable that needs to be boiled carefully before it is cooked; it can turn very soft and mushy if the proper method is not used. Here is my easy and fool-proof cooking method to give you perfectly boiled, non-mushy arbi every time. 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.