Thursday, September 1, 2016



A salan is a gravy dish popular in Hyderabadi cuisine. Elsewhere in this blog you will find the recipe for Mirchi ka Salan.

Arbi is what colocasia (also known as Taro Roots) is called in Hindi. We call this Alvamande in my mother tongue, Konkani and Kesavuna Gedde in Kannada.

 I use this vegetable from time to time. If you are interested, do check out the recipes for Crispy Arbi, and Arbi Masala Fry in this blog.

This recipe is adapted from "Khatti Arbi ka Salan" from Master Chef Sanjeev Kapoor in his book, "Simply Indian."

We thoroughly enjoyed this flavourful salan which we had both with pulao and with rotis.


  • Colocasia, ( Arbi), 250 gms
  • Onion, medium-sized, 1
  • Ginger, 3/4 " piece
  • Garlic, 7 cloves
  • Green Chillies, 3
  • Curry Leaves, a sprig
  • Groundnuts, 3 tbsp.
  • Sesame seeds (Til), 1 tbsp
  • Panch Phoran, 1 tsp **** 
  • Tamarind Pulp, 2 tbsp
  • Turmeric Powder, 1/2 tsp
  • Chilli Powder, 1 tsp
  • Coriander Powder, 1 tsp
  • Cumin Powder, 1 tsp
  • Salt, to taste
  • Oil, 1 & 1/2 to 2 tbsp
  • Fresh Coriander Leaves, chopped, for garnishing, 1 tbsp
*** Panch Phoran is a mixture of equal quantities of mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, and onion seeds. 


Wash and cook the arbi in salted water till they become tender. Take care that they don't get overcooked. Peel and slice into roundels.
Peel, wash and slice the onion
Make a fine paste of ginger and garlic
Chop the green chillies (de-seed, if you want lower spice level)
Wash curry leaves and pat them dry
Wash and chop coriander leaves, for garnish
In a kadhai, dry roast the groundnuts and sesame seeds separately until lightly browned.
Allow it to cool and transfer to a small mixer jar. Grind to a fine paste with a little water. Keep aside.
Heat oil in the kadhai on medium flame, when it gets hot add the panch phoran. Stir fry till the seeds splutter
Add curry leaves and sliced onions and saute till onions turn golden brown
Next, add chopped green chillies, ginger-garlic paste and saute for a couple of minutes
To this add tamarind pulp, turmeric powder, chilli powder, coriander powder, cumin powder, and saute for 3-4 minutes on low heat, taking care not to burn the spices
Add the groundnut-sesame seeds paste and stir fry till oil separates
Add 2 cups of water and simmer for about 3-4 minutes
Now add the cooked arbi roundels, and salt, to taste
Mix well and simmer for another 5 minutes
Finally, garnish with chopped coriander leaves
Serve hot with rotis, naan, or parantha

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