Kachalu / Kanda

Kachalu, also known as arbi or taro root, is a starchy vegetable with a brown, hairy outer skin. It has a creamy white interior that is firm and slightly slimy when cooked. Kachalu is a versatile ingredient commonly used in Indian and Asian cuisines. It can be boiled, roasted, fried, or mashed to create a variety of dishes. The flavour of kachalu is mild and earthy, making it a good complement to bold spices and seasonings. When cooked, kachalu has a soft and tender texture, making it a popular choice for curries, stir-fries, and side dishes.