Dogri Kachalu

Dogri Kachalu

Dogri Kachalu

Veg Vegan

Boiled Pahari hill taro with chukh — small, dark-skinned kachalu (a local hill variety of colocasia or Dioscorea tuber, distinct from plains arbi) pressure-cooked until just soft, peeled, and served whole or halved with a side of chukh chutney and raw onion. The kachalu has a denser, more starchy flesh than plains taro and a mild, clean flavour. Eaten as a light breakfast or snack at market stalls and morning dawats, the simplest possible preparation of one of Jammu's most characteristic hill produce.

Cuisines

Dogri

Best for

Breakfast Snacks

Build a full meal around Dogri Kachalu

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

Taro Root 250 grams Taro Root
mustard oil 1 tablespoon Mustard oil
Cumin 1 teaspoon Cumin , seeds
Carom Seed 1 teaspoon Carom Seed
red chili powder 1 teaspoon Red chili powder
turmeric powder 1 teaspoon Turmeric powder
Amchur 1 teaspoon Amchur , dried mango powder
coriander powder 1 teaspoon Coriander powder
salt 1 teaspoon Salt
Cilantro 1 tablespoon Cilantro , chopped

Instructions

  1. 1 Wash the kachalu thoroughly to remove any dirt.
  2. 2 Boil the kachalu in water until tender, about 15-20 minutes.
  3. 3 Drain and let them cool slightly, then peel and cut into bite-sized pieces.
  4. 4 Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
  5. 5 Add cumin seeds and carom seeds to the oil and let them splutter.
  6. 6 Add the boiled kachalu pieces to the pan and stir well.
  7. 7 Sprinkle red chili powder, turmeric powder, amchur, coriander powder, and salt over the kachalu.
  8. 8 Mix everything well to coat the kachalu with the spices.
  9. 9 Cook on low heat for 5-7 minutes, stirring occasionally, until the spices are well absorbed.
  10. 10 Garnish with fresh coriander leaves before serving.

Tips

For a more authentic flavor, use mustard oil and adjust the spices according to your taste preference.