Hot N Sour Arbi (colocassia/ Indian Taro root) curry


Hot N Sour Arbi (colocassia/ Indian Taro root) curry
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

This tasty tongue tickling curry is easy to prepare.

Course: Side Dish
Servings: 3
Author: Chandri Bhat
  • 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
Recipe Notes

Step 1

Step 2

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.

Step 3

Hot N Sour Arbi (colocassia/ Indian Taro root) curry

Step 4

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.
Hot N Sour Arbi (colocassia/ Indian Taro root) curry

To Serve

Hot N Sour Arbi (colocassia/ Indian Taro root) curry

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