Sunday 8 January 2017

Arbi roast | Taro root roast| Colocasia roast|Chamagadda roast

Arbi/colocasia root/Chamagadda are a few names of the taro root .Basically it is a root vegetable commonly used in Indian cooking .In Northern India it is called as arbi where as in Andhra it is known as chamagadda. After cooking it looks like potato but actually isn't.Taro root is slimy in nature like okra .The leaves of this plant are also used in cooking .Check out the health benefits of taro root here .Arbi roast/taro root roast can be served as vegetarian side with rice or any flat bread.This is and extremely easy recipe and you don't need to horn any cooking skill to execute it.Taro root can be steamed/boiled/pressure cooked.Just make sure it doesn't become wobbly /over cooked.Use the spices to your discretion.Add or minus any ingredient except salt 😉.

My south Indian genes always surfaces while making food and I end up adding curry leaves and mustard to everything.If you don't have or find it just feel free to omit it .Rice can be substituted with corn flour too.With just minimal oil and a healthy way of cooking this can be added to the list of low calorie food.Does low calorie food look and taste like grass?Nope healthy food can be scrumptious too .This one is my go to recipe when ever I have some good taro root on hand.Serve it with some rice dal/rasam and generous dollop of ghee and you are done with a delicious finger licking lunch.Did I mention it is vegan?It is hands down a vegan recipe.

Recipe for taro root roast

Preparation time:15 minutes
cooking time:10 minutes


  • 500 grams- Taro root/Arbi
  • 1 teaspoon-red chilly powder
  • 1/8 teaspoon-turmeric
  • 1/2 teaspoon-garam masala
  • 1/4 teaspoon-chat masala
  • 2 teaspoon-gram flour/besan
  • 1 teaspoon-rice flour
  • salt as needed
for tempering
  • 2 tablespoon -oil
  • 1/4 teaspoon-mustard seeds(optional)
  • few curry leaves


1. Remove hairy roots of the taro root  if any.Wash them 3 to 4 times by rubbing thoroughly until you get rid of the silt .

2.Add the taro roots to a pressure cooker with water 1 inch above the level of the roots pressure cook on high for 2 whistles.

3.The roots we get here require 2 whistles .It depends on how tender/mature the roots the roots are .So initially if you are cooking for the first time go with one whistle and check, if needed go for another whistle.

4.You can even steam the roots .add the roots to steamer and steam until you are able to peel the skin.

5.Allow the cooker to release the pressure on it self .

6.Remove the roots and peel  them .

7. Cut hem into roundels and place them in  a bowl.

8.Add all the ingredients listed above and toss them until well coated .

9.To  a wide pan add oil followed by mustard seeds and curry leaves .I have omitted mustard seeds here 

10. Once the mustard seeds splutter place the roots evenly on the pan and cook on medium heat until the sides are brown .

11. Flip it once and cook the uncooked side until golden brown.Check for the seasoning and add if needed now.

12.Serve it hot with your choice of meals .


  1. One of the vegetables I never cooked with is arvi. Somehow my umma also never cooked it... it looks to me like yam, most of the time... looks so tempting...

    1. Thank you Rafeeda .Yam is some thing I have never cooked with so cant tell about that.

  2. Same here. We have never cooked it but I am always intrigued by its looks! :-P I used to think these were baby yams! :-D I like the fact you kept them disc shaped.. thats also neat and helps in making it look a lot! :-)

  3. I’m not that much of an internet reader to be honest but your blogs really nice, keep it up! I’ll go ahead and bookmark your website to come back down the road. benefits of taro leaves


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