Colocasia esculenta (Linn.) (PINDALUKA)

Pindaluka is mentioned by brhat trayi which is identified by Thakur Balwant Singhji, K.C. Chunekarji and P.V.Sharmaji as Colocasia esculenta (Linn.) Schott. Taro, is a tropical plant grown primarily as a vegetable food for its edible corm, and secondarily as a leaf vegetable. It is considered a staple in oceanic cultures. It is believed to be one of the earliest cultivated plants. Taro is closely related to Xanthosoma and Caladium, plants commonly grown as ornamentals.  In its raw form the plant is toxic due to the presence of calcium oxalate, although the toxin is destroyed by cooking or can be removed by steeping taro roots in cold water overnight. The small round variety is peeled and boiled, sold either frozen, bagged in its own liquids, or canned.

Taro was probably first native to the lowland wetlands of Malaysia (taloes). Estimates are that taro was in cultivation in wet tropical India before 5000 B.C., presumably coming from Malaysia, and from India further transported westward to ancient Egypt, where it was described by Greek and Roman historians as an important crop. In Kenya, taro root is referred to as arrow root.

In North India, it is called ‘Arbi’. It is a very common dish prepared in almost all households. It has 2 versions with and without gravy. The leaves are rolled along with gram flour batter and then fried or steamed to make a dish called Patode which is finshed by tempering with red chiilies and carrom seeds. In South India taro is used in morning breakfast dish as Patrode.

Chemical Constituents – Typical of leaf vegetables, taro leaves are rich in vitamins and minerals. They are a good source of thiamin, riboflavin, iron, phosphorus, and zinc, and a very good source of vitamin B6, vitamin C, niacin, potassium, copper, and manganese. Taro corms are very high in starch, and are a good source of dietary fiber. Oxalic acid may be present in the corm and especially in the leaf.