Achari Arvi

 

Achari Arvi (Taro Root in Pickled Spices)

History n Origin of Arvi

Arvi is a tropical plant grown primarily for its edible corms. It is a root vegetable, commonly known as Taro or Kalo in the West. It has vast cultivation around the globe. Taro is believed to have been the earliest cultivated vegetable human beings started to use as food.

The English term taro was borrowed from the Maori language of New Zealand when Captain Cook first observed its plantations in 1769. 

Arvi (Taro) is thought to be native to Southern India and Southeast Asia, and most probably have originated in India, Nepal, and Bangladesh. It spread by cultivation eastward into Southeast Asia, East Asia and the Pacific Islands; westward to Egypt and the eastern Mediterranean Basin; and then southward and westward from there into East Africa and West Africa, where it spread to the Caribbean and the Americas.

This vegetable was probably the first native to Malaysia and its lowlands, where it is called taloes.

It is one of the most ancient cultivated crops. It is found widely in tropical and subtropical regions of South Asia, East Asia, Southeast Asia, Papua New Guinea, and northern Australia 

People usually consume its edible corm and leaves. The corms are roasted, baked, or boiled. The natural sugars give a sweet, nutty flavor. The starch is easily digestible, and since the grains are fine and small it is often used for baby food. Young taro leaves and stems can be eaten after boiling twice to remove the acrid flavor. The leaves are a good source of vitamins A and C and contain more protein than the corms.

In its raw form, the plant is toxic due to the presence of calcium oxalate, and the presence of needle-shaped raphides in the plant cells. However, the toxin can be minimized and the tuber rendered palatable by cooking, or by steeping in cold water overnight.

Corms of the small, round variety are peeled and boiled, then sold either frozen, bagged in their own liquids, or canned.

Myth

One mythological version of Hawaiian ancestry cites the taro plant as an ancestor to Hawaiians. Legend joins the two siblings of high and divine rank: Papahānaumoku ("Papa from whom lands are born", or Earth mother) and Wākea (Sky father). Together they create the islands of Hawaii and a beautiful woman, Hoʻohokukalani (The Heavenly one who made the stars).

The story of Kalo begins when Wakea and Papa conceived their daughter, Hoʻohokukalani. The daughter and father then conceived a child together named Hāloanakalaukapalili (Long stalk trembling), but it was stillborn. After the father and daughter buried the child near their house, a Kalo plant grew over the grave:

The stems were slender and when the wind blew they swayed and bent as though paying homage, their heart-shaped leaves shivering gracefully. And in the center of each leaf water gathered, like a mother’s teardrop.

The second child born of Wakea and Hoʻohokukalani was named Hāloa after his older brother. The Kalo of the earth was the sustenance for the young brother and became the principal food for successive generations. Now, as man continues to work the wetlands for this sacred crop, he remembers Haloanaka, the ancestor that nourishes him. The Hawaiian word for family, ʻohana, is derived from ʻohā, the shoot which grows from the Kalo corm. The reason being: as young shoots grow from the corm of the kalo plant, so people, too, grow from their family.

In Pakistan, Arvi is a very common dish served with or without gravy; a popular dish is arvi gosht, which includes beef, lamb, or mutton. The leaves are rolled along with gram flour batter and then fried or steamed to make a dish called Pakora, which is finished by tempering with red chilies and carrom (ajwain) seeds. Taro or arvi is also cooked with chopped spinach. The dish called Arvi Palak is the second most renowned dish made of Taro. It is called Kachaloo in the Sindhi language and apart from cooking it separately or with meat, it is also prepared as a chaat, usually, with tamarind paste, chat masala, and salt and eaten like Chickpeas or Potato. Arvi Kababs are also famous in Pakistan. Overall, it's slightly sweetish taste makes it something to be cherished.

What I am preparing here for you is Taro or Arvi cooked in pickle spices which have given it a unique aura of its own. the slight touch of sweetness has enhanced its savory taste. Let us start cooking our so simple and nourishing vegetable adorned with pickled spices and before it, we must thank ALLAH for His blessing.

Equation:

Cleaning and cutting:                  10 minutes

Cooking:                                      20-25 minutes

yield:                                            Enough for 3-4 persons

Expenses:                                    Rs. 150 (less than a US Dollar)

Required Ingredients:

1. Arvi (Peeled and cut into circular slices)    1 Kg.
2. Oil                                                             4-5 Tablespoons
3. Button Chilies                                           4-5 or to taste
4. Salt                                                            to taste
5. Nigella Seeds                                           1/2 Teaspoon
6. Fenugreek Seeds                                     1/2 Teaspoon
7. Carrom Seeds                                           1/2 Teaspoon
8. Mustard Seeds                                          1/2 Teaspoon
9. Dried Raw Mango                                      4-5 pieces
10. Lemon Juice                                              2-3 Tablespoons
11. Red Chili Flakes                                        as per taste

How to cook:

• Peel and cut the Arvi in medium thickness round slices, wash in warm water thoroughly.
• Apply some oil on your hands before cutting or peeling because this vegetable has some skin irritants which may cause itching in your hands.
• As the Arvi leaves some moisture out of it and to avoid that put the peeled Arvi in salt water for 10 minutes and then put them into the normal floor and wash with water.
• Heat oil in a pan for about 3-4minute and then put in button chilies, Fenugreek seeds, Cumin seeds, and Rai Dana, stir for about a minute, and then add the Arvi slices.
• Add salt, red chili flakes, Carrom seeds, and Kalonji. Cook for about 10-12 minutes on medium heat.
• Now add dried raw mango slices and lemon juice and cook till Arvi becomes tender.
• Put on the lid tightly and lower the flame to make steam.
• Garnish with fresh Corriander leaves and Julien cut ginger.
• Enjoy with Naan or Chapati.

I am sure that this recipe of Achari Arvi will soon be on your dining table and you'll be enjoying this heavenly vegetable with family and friends and savoring the pickled spice taste at the same time. Get on with it without any FEAR OF FAILURE.

Thine Eternally

NOVICE