rv-sabroso // Spicy Kachalu – Tangy Tamarind Potatoes from the Streets of South Asia

Assalamualaikum

I hope you're all doing great. This is your friend @isha-rehman and I’m very excited to join this week’s #rv-sabroso cooking contest hosted by the wonderful Reflexiones de Vida community. Today I’m sharing a special and nostalgic recipe called Kachalu a spicy tangy and totally mouth watering potato dish that brings back memories of childhood street vendors and hot summer days. You might know it by other names like spicy tamarind potatoes but in my home we lovingly call it Kachalu.

What Is Kachalu?

Kachalu is a popular South Asian street food snack made using boil taro root (also called arbi) or baby potatoe marinate in a flavorful mix of tamarind pulp red chili powder black salt chat masala and other spice. The result is a spicy sour and salty dish that is absolutely irresistible served cold and often enjoy as a side snack or appetizer during summer.While the name "kachalu" specifically refers to taro root you can use baby potatoes or regular potatoes as a substitute which is what I’ve used in this version for easy access.

Ingredients:

Here are the ingredient you will need to recreate this tangy and spicy treat:

Potatoes
Red chili powder
Black salt
Salt
Chat masala
Roasted cumin powder
Lemon juice
Freshed coriander

Step 1: Prepare Tamarind Mixture

If you are using dried tamarind soak a small ball (about 2 tablespoons) in warm water for 10–15 minutes. Mash it and strain the pulp. If using store bought tamarind pulp 2 tablespoons are enough. In a bowl mix tamarind pulp with red chili powder black salt regular salt roasted cumin powder and chat masala.

Step 2: Marinate the kachalu

Add the boil potato cube into the tamarind spice mix. Toss everything gently until each piece is evenly coate in the spicy mixture. Let the mixture rest for 15 20 minute. This allow the flavor to soak in and the dish to chill slightly.

Step 3: Garnish & Served

Add a splash of lemon juice for an extra zing . Garnish with chop fresh coriander leave. Served cold or at room temperature. You can enjoy it as a snack a side dish with rice or even in a spicy chaat.

Tips & Variations:

Use arbi (taro root) if you want the traditional taste just peel and cut it the same way.
You can sprinkle some finely chop green chilie for an extra spicy kick.
Want it sweet? Add a dash of jaggery or sugar to the tamarind mix for a sweet soured balance.
For added crunch top with crushed papdi or sev before serving (just like chaat!).

Why I Love This Dish

This dish bring back beautiful memorie of my childhood when local street vendor would sell kachalu wrapp in paper cone. The tangy smell alone would make your mouth water. It a humble but powerful dish made with simple ingredient but bursting with flavor. Whenever I make it now I feel connecte to tradition and home.

i am inviting my friends:
@sana-khan01
@anthony002
@samuelbrilliant

Special thanks to the amazing team behind Reflexiones de Vida:
@beautiful12 @ternuritajessi @pelon53 @pandora2010 @victornavarro and @tahispadron for keeping the community engaged and giving us a space to share food culture and stories.

Looking forward to reading your deliciou entrie. May your kitchen alway be full of love and good smell.