KACHALU / ARBI TUK

In the Sindhi Cuisine there is a popular preparation of crispy double fried potato slices known as Aloo Tuk. This is similar to that but made with arbi which is known as Kachalu in Sindhi language. They are known as Colocasia or Taro root in English. There are two ways of making this. You can either boil the kachalu and them press them flat and fry to a crispy texture or you double fry them, i.e. First half fry the kachalus and then you press them again to fry for the second time. I always prefer the second option as that is actually the traditional way of frying the Tuk . These make a perfect accompaniment with dal chawal / Sindhi kadhi  ( http://loveisincookin.blogspot.com/2020/07/sindhi-kadhi.html )/ sai bhaji pulao .

It is basically a side dish that sindhi people love eating .

Recipe:

(Serves 3-4)

Ingredients:

• 250 gms Arbi/Kachalu
• Oil for deep frying
• 1 tsp turmeric powder
• 2 tbsp coriander powder
• 1 tbsp red chilly powder
• 1 tsp amchur or dried mango powder
• Salt to taste
• Fresh coriander leaves for garnish

Method:

• Wash and pressure cook Arbi / Kachalu for two whistle.
• Let it cool and then peel it completely.
• Heat oil in a pan and half fry them .i.e. put the full kachalu in the oil and fry till there is a coating , do not brown them .
• Remove kachalu from pan and let them cool down for 5 mins.
• Now gently flatten them with palm ( i use a tissue or a clean kitchen towel and flatten them between it), be careful as it tends to break.
• Slide the flattened kachalu in the hot oil and deep fry until golden brown and crisp - this is the double frying step which is called tuk.
• Once done , remove them in a bowl .
• In the same pan , remove all the oil and just keep a tbsp of oil , mix all the dry spices and sprinkle them over kachalu and put in pan and just roast for a min or two so that the spices are well roasted.
• Garnish with fresh chopped coriander leaves and ready to serve.

Notes:

Kachalu tends to get mushy quickly , so be careful while pressure cooking it.