Taro Root (अरबी / घुइयां (Arbi))
Taro Root, or Arbi, is a small, hairy tuber that is a beloved part of North Indian and coastal meals. It has a slightly slimy texture when you cut it raw, but once it's cooked correctly, it becomes beautifully nutty and creamy. In my kitchen, we love making 'Arbi Tuk' where we double-fry it until it's as crunchy as a chip. It is a fantastic alternative to potatoes and takes on the flavor of 'Ajwain' (carom seeds) perfectly. I remember the smell of slow-roasting Arbi filling the house on Sunday afternoons. It feels like a very comforting, rustic ingredient that brings a sense of tradition to every meal it's part of.
Images are for illustrative purposes only and may not represent the exact appearance of the ingredient.
Calories
112 kcal
Protein
1.5g
Fat
0.2g
Carbs
26g
Fiber
4.1g
Vitamins
Magnesium, Potassium, Vitamin E, Vitamin C
Cooking Tips
- • Boil them with their skin on first, then peel; this reduces the sliminess significantly.
- • Always use Ajwain (carom seeds) while tempering Arbi to help with its digestion and enhance flavor.
- • Apply a little oil or lemon juice to your hands if you are peeling them raw to avoid itchy skin.
Substitutes
Related Ingredients
Recipes Using Taro Root
Ingredients Discovery
Ingredient FAQs
Ingredient Disclaimer
1. Health Estimates: Nutritional values provided for ingredients are professional averages. Individual samples may vary based on origin, freshness, and processing.
2. Medical Advice: Our ingredient profiles are for informational purposes only. Consult a healthcare professional before using ingredients for medicinal treatments.
3. Allergen Warning: Cross-contamination can occur during storage or shipping. Always verify ingredients if you have severe food allergies or sensitivities.
4. Culinary Accuracy: While we provide researched guidance, cooking results depend on technique, equipment, and environment. Use professional judgment in your kitchen.