Arbi
In the summer of 2023, I visited my best friend Radha in her hometown, Aligarh. I tasted arbi ki sabzi here for the first time. Her grandmother Malti would make this simple dish where she would cook down arbi with salt and turmeric and add a tadka of green chillies, yellow mustard seeds, and mustard oil.
—- Akshata, Uttarakhand
What is it?
Colocasia esculenta ot taro is a starchy tuber with brown, fibrous skin. The flesh is hard and has a creamish-white colour, which softens once cooked. Cooked arbi has a sweet and nutty flavour. The skin of the root contains calcium oxalate crystals, which can cause skin irritation. The leaves of arbi are also widely used as a vegetable.
What other names does it have?
Botanical Name: Colocasia esculenta
Regional Names: Arbi (Hindi), Arvi (Punjabi); Kochu (Bengali); Saru (Odia); Sambu (Tamil); bäl (Mizo); kosu (Assamese); Alu (Marathi)
When is it in season?
Where is it found?
Taro plants are found in tropical and subtropical regions characterised by their warm and humid climates. The plant prefers temperatures in the range of 21°C and 27°C, but can tolerate heat up to 35°C. High humidity, rainfall and moisture are ideal for growth, and the plant adapts well to a wetland-like environment. While it thrives in rich and well-drained soil with high organic matter, it adapts to all kinds of soils.
What is its history/cultural significance?
Colocasia esculenta is native to South India and South East Asia, but has naturalised and is found widely around the world. As one of the oldest cultivated crops, arbi (taro) is a staple starch in many African, Asian, and Oceanic cultures and can be used in a variety of ways due to its versatility. The root is commonly used during festivals and fasts as its high dietary fibre and carbohydrates gives sustained energy.
How can you use it?
To cook arbi root, the roots can be boiled or pressure-cooked first to soften them. After cooking, the skin can be easily peeled. Cooking arbi will bring down the oxalate levels, making the handling of the root less itchy. Once peeled, the root can be cut and fried or simmered with a base and spices.
What states can I find it in?
What parts of the plant are edible?
leaves, rhizomes, stem, flower
Is it nutritious?
As per this study, arbi roots are rich in starch and carbohydrates. Arbi leaves contain a high amount of iron and vitamins. Anthocyanins are also present in high quantities, which contain anti-inflammatory and high antioxidant benefits.
How do you store it?
The best way to store arbi is in a cool, dark and dry place, where it will stay fresh for up to 2 weeks. Moisture will cause the root to spoil. It is not advisable to freeze arbi as might cause the texture of the root to alter.
TL Stories and Recipes:
Arbi Cutlets Recipe by Sarasija Subramanian and Kadamboor Neeraj
Other stories:
Taro: In which you can eat both shoots and leaves by Down To Earth
An article exploring how every part of arbi is eaten, tracing its history, and featuring a recipe.
Other recipes:
Arbi ki Sabji Recipe by Shweta
Achari Arbi Recipe by Sumati
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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