Eddoes (Arbi) 1kg
£6.29
Small eddoes for arbi fry and curry.
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Eddoes are small taro corms with shaggy brown skin and white, starchy flesh that turns soft and slightly slippery when cooked. In North India they are arbi, in the South seppankizhangu, and in Sri Lanka kiri ala. They are fried crisp with ajwain and chilli, cooked in a tangy curry with tomato or tamarind, or roasted with masala as a side for rice and dal.
How to use it
Always cook eddoes; never eat them raw. Some people find the sap itchy on the hands, so oil your palms or wear gloves when peeling. The easy way is to boil them whole in salted water for 15 to 20 minutes until a knife slides in, then cool and peel. Slice and shallow fry with ajwain, turmeric, chilli and amchur for arbi fry, or add the pieces to an onion and tomato masala.
Good to know
- Also called arbi, seppankizhangu or kiri ala
- Cook before eating
- Boil first, then peel and fry
- Sold loose
Store in a cool, dry, dark place out of the fridge and use within 1 to 2 weeks. Do not wash until ready to cook.
Same day within 5 miles of our shop when you order by 2pm, seven days a week, brought by our own team. Choose Local delivery at checkout: £3.99, free over £25.
Everywhere else in England and Wales, delivery takes 2 to 3 working days, tracked, and is £5.49, £3.99 when you spend £30 or more, and free over £50. Chilled and frozen items travel in insulated packaging.
Check the cost for your postcode. Sealed, unopened items can be returned within 14 days. To arrange a return, get in touch with your order number.
Ingredients & nutrition
See the pack for full ingredients and allergy advice.
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