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
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 250 grams | kachalu (taro root) |
| 1 tablespoon | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | carom seeds (ajwain) |
| 1 teaspoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | amchur (dried mango powder) |
| 1 teaspoon | coriander powder |
| 1 teaspoon | salt |
| 1 tablespoon | fresh coriander leaves, chopped |
Instructions
- 1 Wash the kachalu thoroughly to remove any dirt.
- 2 Boil the kachalu in water until tender, about 15-20 minutes.
- 3 Drain and let them cool slightly, then peel and cut into bite-sized pieces.
- 4 Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
- 5 Add cumin seeds and carom seeds to the oil and let them splutter.
- 6 Add the boiled kachalu pieces to the pan and stir well.
- 7 Sprinkle red chili powder, turmeric powder, amchur, coriander powder, and salt over the kachalu.
- 8 Mix everything well to coat the kachalu with the spices.
- 9 Cook on low heat for 5-7 minutes, stirring occasionally, until the spices are well absorbed.
- 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.