Arvi Masala
اروی مصالحہ
Arvi, or taro root, has a creamy, nutty inside that many people love and a slimy texture that puts others off. This dry arvi masala, the way it's commonly made in Punjab, solves that: the roots are boiled whole in their skins, cooled, peeled and then fried in a masala with ajwain and a squeeze of lemon. Cooked like this, the outside turns lightly crisp and spicy while the inside stays soft, with no stickiness at all.
- ⏱ Total: 1 hr
- Prep: 35 min
- Cook: 25 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Scrub the arvi under running water to remove all the mud, keeping the skins on. Put them in a , cover with water, add the salt and boil for 12–18 minutes, until a knife goes in with just a little resistance. Don't let them go fully soft.
Drain and spread the arvi out to cool and dry completely, at least 20 minutes. Peel off the skins with your fingers, then cut into 1 cm thick rounds or halves. Keep your hands and the board dry; this is what stops the slime.
Heat the oil in a over medium-high heat. Add the arvi in a single layer and fry for 6–8 minutes, turning once or twice, until golden and lightly crisp at the edges. Lift out onto a plate, leaving the oil behind.
In the same oil, add the ajwain and cumin; when they crackle, add the onion and fry for 5–6 minutes until light golden. Stir in the for 30 seconds.
Add the tomato, salt, chili powder, turmeric and coriander powder. Do the for 4–5 minutes, until the tomato has melted into a thick masala and the oil separates.
Return the fried arvi to the karahi and toss gently for 3–4 minutes on medium heat, without any water, until every piece is coated. Sprinkle over the garam masala and lemon juice and toss once more.
Scatter with green chilies and coriander and serve hot with roti, or with daal and rice.
Kitchen notes
Never peel or cut raw arvi and then cook it in water; that's what makes it gluey. Boil whole in the skin, and keep it away from water once peeled.
Raw arvi can make some people's hands itch. If it does, rub a little oil on your hands before scrubbing, or wear gloves.
Ajwain and lemon are not just for taste. Both are traditional with arvi; they cut the starchiness and help digestion.
A misunderstood root
Arvi is grown across Punjab and Sindh and shows up in markets mostly in late summer and autumn. Opinions on it are strongly divided, and almost always because of its texture. Cooked well, it is lovely: creamy and slightly nutty inside, a bit like a denser potato. Cooked carelessly, it turns sticky and gluey. This dry masala is the version most likely to win over doubters, and it’s usually eaten with roti or as a side with daal and rice.
How to avoid the slime
The sliminess comes from a starchy mucilage in the root, which is released when the raw flesh is cut and then heated in water. The fix is to stop that happening. First, boil the arvi whole with its skin on, so the flesh never touches the water directly. Second, take it off the heat while it still has a little firmness. Third, let it cool and dry completely before peeling and cutting, and keep everything dry from then on. Finally, fry the pieces in hot oil before they meet the masala. The crisp surface seals them, and the dish stays separate and dry. Acid helps too: a squeeze of lemon or a pinch of amchur at the end tightens the texture and brightens the flavour.
Variations
- Ajwain arvi: skip the onion and tomato completely and toss the fried arvi with ajwain, chili, salt and amchur only, for a crisp snack-like sabzi.
- Arvi gosht: add boiled, fried arvi to a mutton salan for its last 10 minutes.
- Air fryer: toss the boiled, sliced arvi with a spoon of oil and air fry at 200°C for 12 minutes instead of pan frying.
Storing and serving
Arvi masala is best eaten the day it’s made, while the edges are still crisp. Leftovers keep in the fridge for a day; reheat them in a hot pan with a few drops of oil rather than in the microwave. Serve with roti and a bowl of yogurt.
Questions people ask
Why is my arvi slimy?
Usually it was peeled and cut raw, overboiled, or stirred while wet. Boil it whole in its skin only until just tender, let it cool and dry, and fry it before mixing with the masala.
Can I boil arvi in a pressure cooker?
Yes, but it overcooks fast. Give it one whistle on medium heat, then release the pressure straight away under running water.
Can I make arvi with gravy?
Yes, arvi gosht and arvi ka salan are popular. For a salan, add the boiled, peeled arvi to a cooked masala with a cup of hot water and simmer for 5 minutes only, without stirring much.
Nutrition (estimate, per serving)
- Calories
- 265
- Protein
- 4 g
- Fat
- 14 g
- Carbs
- 31 g
