Kachalu(Arbi)And An Award For Authentic Recipe
Author: Alka
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Arbi took, or deep fried Arbi/ kachalu , easy to make and crispy delicious side dish that goes well with Dal rice
  • 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
  1. Wash and boil kachalu with two spoons of salt till half done.If using pressure cooker just boil it till one whistle
  2. Let it cool and peel it properly
  3. 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)
  4. Remove kachalu from pan and gently pat each, with palm to flatten it (be careful as the kachalu tends to break)
  5. Deep fry again till crisp and brown
  6. 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
  7. 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
  8. Goes well with Dal chawal, saibhaji,Tidali daal, bhugha chaanwara etc
Recipe by Sindhi Rasoi |Sindhi Recipes at http://sindhirasoi.com/2008/06/kachaluarbiand-an-award-for-authentic-recipe/