side dish Archives | Sindhi Rasoi |Sindhi Recipes https://sindhirasoi.com/tag/side-dish-2/ Traditional Sindhi vegetarian and vegan recipes Wed, 30 Jun 2021 19:32:12 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://test.sindhirasoi.com/wp-content/uploads/2021/03/cropped-logo_new-32x32.png side dish Archives | Sindhi Rasoi |Sindhi Recipes https://sindhirasoi.com/tag/side-dish-2/ 32 32 Kachalu(Arbi)And An Award For Authentic Recipe https://test.sindhirasoi.com/2008/06/kachaluarbiand-an-award-for-authentic-recipe/ https://test.sindhirasoi.com/2008/06/kachaluarbiand-an-award-for-authentic-recipe/#comments Sat, 21 Jun 2008 08:13:49 +0000 http://sindhirasoi.com/2008/06/21/kachaluarbiand-an-award-for-authentic-recipe/   Kachalu or arbi (Colocasia root) is very popular amongst Sindhis.It is basically root of Patra leaves (the same leaves which are used to make Aluwadis). It is relished in variety of ways, like boiled kachalu, fried kachalu, stuffed kachalu and also kachalu chaat.Watch out this space for all these recipes, that I am gonna share here, soon ! Kachalu tuk  is not a healthy choice if one wishes to cut off oil consumption, but for those who crave for fried, crispy stuff to spice up  plain dal-roti here is a traditional recipe: Print Kachalu(Arbi)And An Award For Authentic Recipe Rating  5.0 from 1 reviews Prep time:  5 mins Cook time:  25 mins Total time:  30 mins Serves: 2-3 Arbi took, or deep fried Arbi/ kachalu , easy to make and crispy delicious side dish that goes well with Dal rice Ingredients Kachalu (250 gms) Salt Oil for frying Turmeric powder ¼ tsp Coriander powder 2 tsp Red chilly powder ½ tsp (or less) Garam masala powder (totally optional) ¼ tsp Chaat masala powder (again optional) ¼ tsp Method Wash and boil kachalu with two spoons of salt till half done.If using pressure cooker just boil it till one whistle Let it cool and peel it properly. Prick with fork or tooth pick at few places. Sprinkle some more salt and half fry it in a frying pan on medium flame till almost done (you can prick with knife and check, if knife digs in swiftly then its done) Remove kachalu from pan and gently pat each, with palm to flatten it (be careful as the kachalu tends to break) Deep fry again till crisp and brown Empty the pan (remove all the oil), sprinkle some more salt (you can first taste it a bit to check how much salt you need to add ), add dry masalas and serve immediately You can boil and fry kachalu for once till done and then keep it aside.Then just before serving deep fry it again to enjoy them crisp Goes well with Dal chawal, saibhaji,Tidali daal, bhugha chaanwara etc 3.5.3251 And now let me share my happiness with all you dear visitors 🙂 In month of May I had participated in Pooja’s VOW JFI BELL PEPPERS event and that was my first ever entry for any food event.Not in my wildest dreams had I imagined that the Dhaas shimla mirch recipe would be appreciated so much and would actually win me an award . Thanks pooja for holding such an event and thanks to all those visitors who voted for me…I can never thank you all enough !

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