Kachaloo chaat (salad)/ Taro root salad recipe
This salad/ chaat is a really healthy and tasty way to eat your root veggies. Yes, kachaloo as is commonly called in India, is another root veggie, that belongs to the same family as taro root, and is just slightly different from arbi (taro root).It is more round and bigger in size and little more slimy when cut.But it is as healthy, and as tastier if cooked properly. In some places arbi/ kachaloo, avi are all considered the same .
This is not easily available in UK supermarkets, but you can easily find these in the Asian stores. If kachaloo is not available, you can use Arbi (taro root instead).It is very similar in taste when boiled.
If you are looking for options in vegetarian food, vegan, gluten free, fat free or even if you are non vegetarian, this recipe is sure to be one, on your top of your healthy fat free recipe list. It is so simple, and versatile. You can omit, or add veggies , and beans and make your own combinations to alter this recipe as per your taste.
And if you want to check out the health benefits of this veggie, or another way to cook this veggie, check out my tangy masala arbi recipe.
For this simple recipe you need to wash thoroughly the kachaloos. In a pressure cooker, with a little water and salt, boil the kachaloos for almost 20-25 minutes.These will become soft, and you will be able to peel off the skin easily.after 25 minutes check to ensure these are boiled properly. These should be soft when you touch it.Do not overcook, as otherwise these will be too mushy, and not taste good.
Once boiled,Let them cool.
Now chop it into small cubes, and chop all the other veggies and herbs you want in your salad.I usually add onions, spring onions, spring onions green, cucumber, tomatoes, fresh coriander, fresh mint leaves, chillies.
You can add bell peppers, boiled potatoes, boiled beans, or even chickpeas.
In a bowl mix everything together, and add spices to add some tanginess to your salad.
Add salt/sea salt, black pepper powder, red chilli powder/ chilli flakes/paprika/cayenne pepper- its your choice, little black salt, amchoor (dry mango powder), little chaat masala if you want to.
Give it a good shake/ mix.
Top this with fresh lime juice.
Another alternative to lime juice is tamarind pulp.To make this, take a handful of seedless tamarind ( this is easily available at asian stores, and even at some Tesco /Asda stores). Add 1/4 cup boiling water, and let the tarmarind rest well for about half an hour. Using a folk, or hands mix it well when cool, strain and add to your salad.
Voila !!!! Your very own, easy peasy, healthy salad is ready. Check out the recipe with detailed measurements below.
If you try this recipe, I will be happy to know it ! Rate it!
Leave a comment ,your suggestions, questions and feedback in the comments section below.I will be happy to revert.
Subscribe to my blog to get regular updates!
- 250 gms kachaloo/ arbi/ taro root
- 1/2 small onion chopped finely
- 1-2 small green onions whole chopped finely
- 1/2 cup cucumber finely chopped
- 1 small tomato finely chopped
- 1 small green chilly finely chopped (using this is optional)
- few sprigs fresh coriander leaves/ parsley finely chopped
- few sprigs mint leaves finely chopped
- salt/ sea salt as per taste
- 1/8 tsp black salt powder
- 1/8 tsp black pepper powder
- chilli powder/ paprika/cayenne pepper or chilli flakes as per taste
- 1/2 tsp amchoor powder (dry mango powder)
- 1/8 tsp chaat masala optional
- 2 -3 tsp fresh lime juice/ or tamarind pulp
- 1/2 cup boiled beans mix of red kidney/edamame beans, white beans
- 1/2 cup mixed sprouted lentils
- 1/2 cup boiled chickpeas
- chopped bell peppers
- boiled potatoes chopped
Wash the kachaloos thoroughly. In a pressure cooker, with a little water just to cover the kachaloos, and 1/2 tsp salt, let the kachaloos boil for almost 20-25 minutes.These will become soft, and you will be able to peel off the skin easily.After 25 minutes check to ensure these are boiled properly. These should be soft when you touch it, but do not over cook. they should not be mushy.Let them cool.
Once cool, peel of the skin. It will come off easily, and chop it into small cubes.
Chop all the other veggies and herbs that you are adding to your salad-onions, spring onions, spring onions green, cucumber, tomatoes, fresh coriander, fresh mint leaves, chillies.
In a bowl mix everything together, and add spices- salt/sea salt, black pepper powder, red chilli powder/ chilli flakes/paprika/cayenne pepper- its your choice, black salt, amchoor (dry mango powder), chaat masala (if you want to).
Give it a good shake/ mix.
Top this with fresh lime juice, or tamarind pulp (check the recipe for tamarind pulp below).Mix well and serve
Take a handful of seedless tamarind ( this is easily available at asian stores, and even at some Tesco/ASDA stores). Add 1/4 cup boiling water, and let the tarmarind rest well for about half an hour. Using a folk, or hands mix it well, strain and add to your salad.