Hi folks,
When I went to Pakistan 21 years ago I have eaten some kachaloo chutney that was white in color sort of but I swear they was quite heavy handed on the red chili powder. When I was there a few months ago before I came back here I had tasted something a little different. It also looked different too and I swear I had tasted tamarind.
My original post of kachaloo pera was in the all recipes site. It isn’t there any longer. Do not worry I am not plagerizing myself. I have posted this and several other recipes between allrecipes.com and food.com sites. This was my personal recipe page and I started to post at these two sites before I finally desided on using my own blog site on which I created.
I have had a wordpress account for at least several years or more before I finally used it. Enough of chatter for now because we are going to cook. I added 6 to 10 taro roots to a pressure cooker after I washed them. It is called taro, colocasia or cocoyam in English. kachaloo in Hindko and either arbi or arvi in Urdu.
I added enough water to cover the taro root in the pressure cooker on high heat and after the safety button popped up I cooked it for 20 minutes then shut the heat off and waited until the pressure releases. I drained it and waited until it got cool and peeled them. The peel came right off and without your hands itching like crazy.
I mixed 2 cups of desi yogurt with 1/4 cup of water and made sure it was smooth. I added 1 pinch each of chat masala, red chili powder and pink salt, crushed 3 cloves of garlic in my mortar and pestle and to this I then added the kachaloo (taro) to this mixture. I added 1 tsp of either lemon or lime juice option and stir gently or you can add either 1 tsp of tamarind date chutney or tiny dab or 1/4 of a tsp of tamarind paste and stir. It would look darker and sometimes in Peshawar they add tamarind too the kachaloo pera too.
I hope you will enjoy this because it is a perfect side dish with kabab or rice dishes.
benazir's blog 