Arbi Colacasia Taro curry

Arbi (in Hindi) or Chembu (in Malayalam) or Taro (in English).

Health benefits of Taro

• Taro or dasheen corms possess more calories than potatoes. 100 grams of root provides 112 calories. Their calorie value chiefly comes from complex carbohydrates, amylose andamylopectin. Nonetheless, the roots are very low in fats and protein than in cereals and pulses. Their protein levels can be comparable to that of other tropical food sources like yam, tapioca, plantain etc.
• The corms, however, are free from gluten protein. They carry high-quality phyto-nutrition profile comprising of dietary fiber, and antioxidants in addition to moderate proportions of minerals, and vitamins.
• Taro is one of the finest sources dietary fibers; 100 g flesh provides 4.1 g or 11% of daily-requirement of dietary fiber. Together with slow digesting complex carbohydrates, moderate amounts of fiber in the food help gradual rise in blood sugar levels.

Source: http://www.nutrition-and-you.com/taro.html

So let us make a great curry with it.

Ingredients:

Arbi - 1/2 kg

Onion - 2, medium

Garlic - 2 cloves

Tomato - 2

Green chilli - 2

Ginger - 2 inches

Salt

Turmeric powder - 1/2 tsp

Chilly powder -1 tsp

Asafoetida powder / kayam - 1/2 tsp

Jeera powder -1/2 tsp

Oil - 2 tbsp

Jeera / cumin seeds - 1 tsp

Ayamodakam / ajwain / caraway seeds - 1 tsp

Note:

In this curry we are using jeera, ajwain, jeera powder and asafoetida, as these all help in preventing gas formation in the stomach without affecting the taste of the curry. Chembu is highly "gaseous"!!

Method:

Grind together the onion with the garlic. Keep aside.

Grind the tomato with the green chilly and ginger. Keep aside.

Peel the colacasia and cut into desired shape.

Boil in ample water with little salt and turmeric powder.

Heat the oil and splutter the jeera and ajwain.

Then fry the onion paste on a low flame till golden.

Now add the powders and mix well.

After a minute add the tomato paste and fry till the raw smell.

Then add in the boiled arbi with ample water.

Cook covered on a low flame for 10 minutes.

Serve hot with chappathy or rice.