Friday, December 21, 2018



In my mother tongue, Konkani we call Colocasia (also known as Taro Root) as Alvamande. We make a dish called Alvamande Upkari, a stir fry made using the roots of the colocasia. With the leaves of the colocasia, we make one of the most popular dishes in Konkani cuisine called Pathrodo.

Colocasia is called Arbi in Hindi and Kesavuna Gedde in Kannada. Many dishes  are made across India using colocasia/arbi. Some which are featured in this blog include Khatti Arbi ka SalanCrispy Arbi, and Kurkuri Fried Arbi.

Today's recipe can be made in a jiffy. It is a simple, yet tasty side dish which goes well with both rice and rotis. This has been adapted from Chatpati Arbi, a YouTube video from Sanjeev Kapoor Kazana. I particularly liked the addition of the tamarind pulp which enhanced the taste of the dish.

  • Colocasia (Arbi), 250 gms, 
  • Cumin Seeds, 1/2 tsp
  • Green Chillies, slit, 2
  • Curry Leaves, 6-8
  • Coriander Powder, 1 tsp
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1/2 tsp
  • Kitchen King Masala, 1/4 tsp 
  • Tamarind Pulp, 2 tsp
  • Salt, to taste
  • Oil, 2 tbsp


Wash and boil the arbi in the pressure cooker, with the required quantity of water,  for 2 whistles. Please make sure the arbi is cooked but does not get overcooked and become mushy.
After the cooker cools, remove the arbi and peel it once it is cool enough to handle
Next cut each of the peeled arbi roots into 2-3 pieces
Flatten the arbi pieces between your palms and keep aside
Heat oil in a thick-bottomed non-stick pan 
Once it gets hot, on medium heat add the cumin seeds and when they sizzle add the slit green chillies and saute
Now add the flattened arbi and curry leaves
Cook on high flame for 4-5 minutes till they get slightly browned 
To this add salt, coriander powder, turmeric powder, chilli powder, Kitchen King Masala and tamarind pulp
Mix well, reduce the heat and cook for 2-3 minutes on medium flame
Transfer the Chatpati Arbi to a serving bowl

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