Introduction: The Arbi Dilemma
Arbi, also known as colocasia or taro root, is a delicious and versatile vegetable often used in curries, fries, and stir-fries across Indian households. However, many people hesitate to cook it because cutting or peeling arbi can cause itching and irritation on the skin. The good news is that with a few simple kitchen hacks, you can handle arbi easily without discomfort.
1. Use Mustard Oil on Your Hands
Before peeling or cutting arbi, apply a thin layer of mustard oil to your palms and fingers. The oil acts as a protective barrier, preventing the natural calcium oxalate crystals in arbi from coming into direct contact with your skin.
2. Always Boil Before Cutting
One of the simplest tricks is to boil arbi lightly before peeling. Once it’s partially cooked, the skin comes off easily, and the itching effect is almost negligible. Just make sure not to overboil, or it will turn mushy.
3. Keep Your Hands Wet
Another tried-and-tested hack is to keep your hands damp while cutting. Either dip your fingers in water from time to time or cut arbi under running water. The moisture helps neutralize the compounds responsible for irritation.
4. Use Gloves or a Plastic Bag
If you’re particularly sensitive, the safest option is to wear kitchen gloves while peeling and cutting arbi. In case gloves aren’t available, you can use a clean plastic bag as a makeshift barrier to protect your hands.
5. Add Lemon Juice or Vinegar
A quick rub of lemon juice or vinegar on your hands before handling arbi can work wonders. Both are acidic and help counteract the alkaline nature of the irritants, significantly reducing the risk of itching.
Cooking arbi no longer has to be a dreaded task. By using these five simple hacks—mustard oil, boiling, wet hands, gloves, and lemon juice—you can enjoy your favorite arbi dishes without worrying about itchy hands. Try them out the next time you prepare this nutritious root vegetable, and you’ll never shy away from arbi again.