Name: Crunchy Arvi or Taro-root wedges recipe by PV Iyers Kitchen at BetterButter
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 5
Ingredients: Taro-root 500 grams; Tamarind pulp 2 teaspoons; salt as per taste; Red chilli powder 1 teaspoon; Cumin powder 1 teaspoon; Mustard seeds 1 teaspoon; Cumin seeds 1 teaspoon; Pinch of hing; Oil 1 tablespoon

ABOUT Crunchy Arvi or Taro-root wedges RECIPE

Including Taro-root in Ramadan meals is very important as it can help prevent certain conditions such as excess gas, bloating, caused due to long hours of fasting. Apart from this it has other health benefits, including; its ability to improve digestive health, prevent cancer, improve vision health, skin, cramping, constipation, diarrhea, improved immune and much more. It is a very tasty snack or side dish.

Ingredients Serving: 5

Taro-root 500 grams
Tamarind pulp 2 teaspoons
salt as per taste
Red chilli powder 1 teaspoon
Cumin powder 1 teaspoon
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Pinch of hing
Oil 1 tablespoon

Instructions

Take some like warm water and soak 2-3 teaspoons tamarind according to the tangyness you like. Some Taro-roots are itchi on tongue while eating, adding some sourness will remove that.
Wash the Taro-root several times to remove all the dirt.
Add water till they are submerged and boil in an open vessel, as it cooks fast. It will take around 5-7 minutes. Check by inserting a knife.
Drain the water and peel the root. It should be easy to peel, if it has cooked properly.
Slice length wise and keep in a bowl.
Add the tamarind pulp and all the spices and salt.
Mix and leave covered for 15 minutes.
After 15 minutes. Heat oil in a large kadhai. Add cumin and mustard seeds and let them splutter. Add pinch of hing.
Add the marinated Taro-root and roast on low-meduim flame. Till they turn golden brown from all sides.
Enjoy as side dish or snack

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