{"id":1794,"date":"2020-04-29T20:23:47","date_gmt":"2020-04-29T14:53:47","guid":{"rendered":"https:\/\/www.feamag.com\/2021\/?p=1794"},"modified":"2020-04-29T20:24:34","modified_gmt":"2020-04-29T14:54:34","slug":"sindhi-style-aamri-kachalu-tamarind-taro-root","status":"publish","type":"post","link":"https:\/\/www.feamag.com\/2021\/sindhi-style-aamri-kachalu-tamarind-taro-root\/","title":{"rendered":"SINDHI-STYLE AAMRI KACHALU (Tamarind Taro Root)"},"content":{"rendered":"<p style=\"font-weight: 400;\">Kachalu or Arvi (sometimes also called Arbi) is the thick, tuber stalk of the taro plant. It is an important part of global cuisines and diets for thousands of years.\u00a0 The Taro Root or Kachalu is widely used in Sindhi cuisine, including in Sindhi kadhi and Sindhi moong dishes.\u00a0 It is also boiled and deep-fried to make a snack with spices that give it an alluring taste.<\/p>\n<p style=\"font-weight: 400;\">Until my teens, I thought that the only way to cook Kachalu was to fry it. Over the years I have had many dishes like Kachalu Kofte and Kachalu Sabzi in\u00a0 an onion and tomato gravy.<\/p>\n<p style=\"font-weight: 400;\">One of the heirloom recipes in my house is Khatta Kachalu, a sourish or tart taro root dish typically made with tamarind. My father describes how in his childhood days, my grandmother used to simply boil kachalu with tamarind pastes. The recipe isn\u2019t extraordinary or spectacular but it had many memories associated with it and so, I decided to try it.<\/p>\n\t\t<div style=\"clear:both\"><\/div>\n\t\t<div class=\"psgal_wrap\">\n\t\t\t<div id=\"psgal_1794_1\" data-psgal_id=\"1794_1\" data-psgal_container_id=\"container_1794_1\" data-psgal_thumbnail_width=\"400\" data-psgal_use_masonary=\"0\" class=\"psgal-inline psgal gallery-columns-3 gallery-size-thumbnail use_masonry_ show_captions_\" itemscope itemtype=\"http:\/\/schema.org\/ImageGallery\">\n\t\t\t\t\t\t\t\t\t\t<figure class=\"msnry_items\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\" style=\"width:400px;\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/www.feamag.com\/2021\/wp-content\/uploads\/2020\/04\/TK.jpg\" itemprop=\"contentUrl\" data-size=\"899x630\" data-caption=\"\" style=\"height:273px;\">\n\t\t\t\t\t\t\t\t<img decoding=\"async\" class=\"msnry_thumb\" src=\"https:\/\/www.feamag.com\/2021\/wp-content\/uploads\/2020\/04\/TK-600x420.jpg\" itemprop=\"thumbnail\" alt=\"\" \/>\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"photoswipe-gallery-caption\" style=\"display:none;\"><\/figcaption>\n\n\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t<div style='clear:both'><\/div>\n\n<p style=\"font-weight: 400;\"><strong>Ingredients:<\/strong><\/p>\n<ul style=\"font-weight: 400;\">\n<li>Boiled Kachalu\/Arbi\/Colocasia roots \u2013 \u00bd kg<\/li>\n<li>Tamarind\u00a0\u2013 \u00bc cup<\/li>\n<li>Salt \u2013 To taste<\/li>\n<li>Black Pepper \u2013 1 tsp<\/li>\n<\/ul>\n\t\t<div style=\"clear:both\"><\/div>\n\t\t<div class=\"psgal_wrap\">\n\t\t\t<div id=\"psgal_1794_2\" data-psgal_id=\"1794_2\" data-psgal_container_id=\"container_1794_2\" data-psgal_thumbnail_width=\"400\" data-psgal_use_masonary=\"0\" class=\"psgal-inline psgal gallery-columns-3 gallery-size-thumbnail use_masonry_ show_captions_\" itemscope itemtype=\"http:\/\/schema.org\/ImageGallery\">\n\t\t\t\t\t\t\t\t\t\t<figure class=\"msnry_items\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\" style=\"width:400px;\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/www.feamag.com\/2021\/wp-content\/uploads\/2020\/04\/TK1.jpg\" itemprop=\"contentUrl\" data-size=\"960x720\" data-caption=\"\" style=\"height:292.5px;\">\n\t\t\t\t\t\t\t\t<img decoding=\"async\" class=\"msnry_thumb\" src=\"https:\/\/www.feamag.com\/2021\/wp-content\/uploads\/2020\/04\/TK1-600x450.jpg\" itemprop=\"thumbnail\" alt=\"\" \/>\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"photoswipe-gallery-caption\" style=\"display:none;\"><\/figcaption>\n\n\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t<div style='clear:both'><\/div>\n\n<p style=\"font-weight: 400;\"><strong>Method:<\/strong><\/p>\n<ul style=\"font-weight: 400;\">\n<li>Boil Kachalu\/Arbi till half done. I usually add salt in the boiling water but it can be sprinkled later if you prefer.<\/li>\n<li>Dice them and keep aside.<\/li>\n<li>Soak\u00a0Tamarind\u00a0for 4-5 hours. Squeeze it to form a thick pulp. \u00bc cup of\u00a0tamarind\u00a0normally yields half or even a full cup of pulp.<\/li>\n<li>Sift the boiled Kachalu \u00a0to a bowl.<\/li>\n<li>Pour around 5-6 tablespoon of\u00a0tamarind\u00a0pulp.<\/li>\n<li>Add black pepper and salt (if not added earlier).<\/li>\n<li>It is now ready to serve as a starter or snack.\t\t<div style=\"clear:both\"><\/div>\n\t\t<div class=\"psgal_wrap\">\n\t\t\t<div id=\"psgal_1794_3\" data-psgal_id=\"1794_3\" data-psgal_container_id=\"container_1794_3\" data-psgal_thumbnail_width=\"400\" data-psgal_use_masonary=\"0\" class=\"psgal-inline psgal gallery-columns-3 gallery-size-thumbnail use_masonry_ show_captions_\" itemscope itemtype=\"http:\/\/schema.org\/ImageGallery\">\n\t\t\t\t\t\t\t\t\t\t<figure class=\"msnry_items\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\" style=\"width:400px;\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/www.feamag.com\/2021\/wp-content\/uploads\/2020\/04\/TK-1.jpg\" itemprop=\"contentUrl\" data-size=\"720x960\" data-caption=\"\" style=\"height:520px;\">\n\t\t\t\t\t\t\t\t<img decoding=\"async\" class=\"msnry_thumb\" src=\"https:\/\/www.feamag.com\/2021\/wp-content\/uploads\/2020\/04\/TK-1-450x600.jpg\" itemprop=\"thumbnail\" alt=\"\" \/>\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"photoswipe-gallery-caption\" style=\"display:none;\"><\/figcaption>\n\n\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t<div style='clear:both'><\/div>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Kachalu or Arvi (sometimes also called Arbi) is the thick, tuber stalk of the taro plant. It is an important part of global cuisines and diets for thousands of years.\u00a0 The Taro Root or Kachalu is widely used in Sindhi cuisine, including in Sindhi kadhi and Sindhi moong dishes.\u00a0 It is also boiled and deep-fried &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.feamag.com\/2021\/sindhi-style-aamri-kachalu-tamarind-taro-root\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;SINDHI-STYLE AAMRI KACHALU (Tamarind Taro Root)&#8221;<\/span><\/a><\/p>\n","protected":false},"author":17,"featured_media":1795,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2,58],"tags":[],"class_list":["post-1794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts\/1794","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/comments?post=1794"}],"version-history":[{"count":2,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts\/1794\/revisions"}],"predecessor-version":[{"id":1799,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts\/1794\/revisions\/1799"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/media\/1795"}],"wp:attachment":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/media?parent=1794"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/categories?post=1794"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/tags?post=1794"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}