Hot N Sour Arbi (colocassia/ Indian Taro root) curry
This tasty tongue tickling curry is easy to prepare.
Course: Side Dish
- Arbi 300gm
- Tamarind 3cm round lump
- Oil 3 tablespoon + 1 tablespoon
- Mustard seeds ½ teaspoon
- Fenugreek seeds ½ teaspoon
- Curry leaves A few
- Asafetida powder ¼ teaspoon
- Chilli powder 1 teaspoon, or to taste
- Turmeric powder - ¼ teaspoon (Mix all the powders with ¼ cup of water into a paste).
- Coriander powder 1 teaspoon
- Salt to taste
Wash the arbi and place in the steaming basket of Panasonic Automatic Cooker. Pour 5 cups of water in the cooking pan of the cooker. Cover the cooking pan with the lid and switch on to “Cooking”. Soak the tamarind in 1 cup of water for 15 minutes. Squeeze and extract the juice.
When the water in the cooker begins to boil, place the steamer in position and cover the basket with the lid. Steam the arbi for 15-20 minutes, till cooked (Do not over-cook. The cooking time will depend on the quality of arbi). Switch off the cooker and remove the steaming basket. When the arbi is cold enough to handle, peel and slice into 2 cm thick pieces.
Heat 3 tablespoon of oil in a kadai or fry pan, preferably non-stick, over moderate heat. Add the arbi pieces and cook stirring till they are roasted and browned (Take care not to break or Mash the arbi pieces while stirring). Transfer to a plate and reserve.
Heat 1 tablespoon of oil in the same fry pan. Add mustard seeds. When they crackle, lower the heat and add fenugreek seeds. When they turn aromatic, add curry leaves and asafetida. Add the chilli, turmeric and coriander powder paste and cook stirring for 30 seconds. Add the tamarind extract and 2 cups of water. Increase the heat and let the contents in the frypan begin to boil. Lower the heat to moderate and let the gravy simmer steadily for 2 minutes. Add the roasted arbi and salt. Simmer for 2 more minutes (The arbi will cause the gravy to thicken further). Add boiling hot water if necessary to make a gravy of medium pouring consistency.
Serve hot with steamed rice.