Taro Root / Arbi – अरबी
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Taro Root / Arbi – अरबी

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Taro root is a starchy root which becomes sticky post cooking. It is added to curries to make it thick. Normally a sour agent such as Kokam, Tamarind, Amchur etc is used while cooking taro root. Steamed taro roots are eaten even during fasting.

It is a nutritious root and is had for its rich fibre, maintaining weight. It is said to be useful even for sugar patients and for maintaining gut health.

The trick with taro roots is to cut them with bare hands using a knife. If there is no itchiness, then it can be cooked even without a souring agent. Else kokam, tamarind etc is to be added while cooking them.

To read more benefits, please click on the below link:

7 Surprising Benefits of Taro Root (healthline.com)

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1 Kg, 250 gm, 500 gms, 750 gm

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