How to Cut Arbi Without Itching: 5 Tried-and-Tested Kitchen Hacks
Arbi, also known as taro root, is a popular ingredient in indian kitchens. From dahi wali arbi to achari arbi and festive dishes like arbi ki kadhi, this versatile vegetable adds flavor and texture to many meals. But anyone who has handled raw arbi knows the itchy irritation it can cause on your hands. Here are 5 kitchen hacks to cut arbi without the itch.1 Use Gloves
- Why It Works: The tiny hairs on raw arbi can irritate the skin.
- How to Do It: Wear thin kitchen gloves before peeling or cutting. This creates a protective barrier and prevents itching.
- Why It Works: salt helps neutralize the irritating compounds in arbi.
- How to Do It: Peel and cut the arbi into pieces, then soak in salted water for 10–15 minutes before cooking.
- Why It Works: Acidic solutions reduce the itchiness caused by arbi’s oxalate content.
- How to Do It: Add 1–2 teaspoons of lemon juice or vinegar to a bowl of water and soak the cut arbi for a few minutes.
- Why It Works: Washing away tiny hairs as you peel minimizes skin contact with the irritants.
- How to Do It: Use a peeler or knife while keeping the arbi under a stream of water or in a water-filled bowl.
- Why It Works: Heat softens the outer skin and neutralizes the irritants, making peeling easier.
- How to Do It: Boil or steam the arbi for 5–7 minutes, then allow it to cool slightly before peeling.
- Even with precautions, arbi can leave mild irritation. Wash hands thoroughly and apply a gentle moisturizer or coconut oil afterward to soothe the skin.