Saturday, July 18, 2020

DRY MASALA ARBI

DRY  MASALA ARBI

Today's recipe makes use of colocasia, a root vegetable, which is also called Taro. In India, we call it "Arbi" in Hindi, "Alvamande" in my mother tongue, Konkani and "Kesavuna Gedde" in Kannada.

Colocasia is commonly used because it has high potassium content and numerous health benefits.

In my family, we like colocasia so I use this quite often.  Elsewhere in this blog you will find recipes for :

I have adapted today's recipe from Dry Masala Arbi in Ruchi's Kitchen.

We tried out this dish recently and had it with our lunch. It tasted just great!!



Ingredients:-
  • Arbi, 10-12 or about 300 gms
  • Rice Flour, 2 tbsp
  • Cumin Seeds, 1 tsp
  • Fennel Seeds, 1/2 tsp
  • Green Chilli, slit, 1
  • Chilli Powder, 1 tsp
  • Coriander Powder, 1 tsp
  • Cumin Powder, 1/2 tsp
  • Chaat Masala, 1/4 tsp
  • Turmeric Powder, 1/4 tsp
  • Juice of Half a Lime
  • Oil, 2-3 tbsp
  • Salt, to taste
  • Coriander Leaves, finely chopped, 1 tbsp - for garnish 
Method:-

                                                         Arbi (colocasia) 

Wash the arbi thoroughly and pressure cook in adequate water for 2 whistles
When the cooker cools. remove the cooked arbi and allow it to cool
When it is cool enough to handle, peel the arbi and cut them into 1/2 " pieces
Grease your palms and gently press the arbi pieces one by one between your palms to make patties
Place these patties in a wide bowl and sprinkle 2 tbsp of rice flour evenly on them
Toss them gently so that they are well coated. Keep aside.

In a small bowl mix together chilli powder, coriander powder, cumin powder, chaat masala, turmeric powder and salt to form the spice powder mix

Heat 2 tbsp of oil in a thick-bottomed kadhai and on medium heat add the cumin seeds and when they sizzle add the fennel seeds, followed by curry leaves and slit green chilli. Saute for a few seconds.
To this add the arbi patties and shallow fry them on medium/low heat till they turn a golden brown on both sides
Sprinkle the spice powder mix on the frying arbis and toss to coat the arbis well
Next squeeze the lime juice over the arbi masala
Transfer to serving plate and garnish with the finely chopped coriander leaves
Serve the Dry Masala Arbi hot as a snack, starter or as a side dish with the main meal



3 comments:

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  2. Relished the dish. Yummy and tasty. Definitely Worth a try. It is healthy too as it is shallow fried and with very little amount of oil. I prepared it twice in 15 days. Truly a mouthwatering dish. In fact my Daughter who has never tasted Arbi loved it the most. Thank you so much for the wonderful recipe ­čĺ×

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  3. Thanks for your comment, Arathi. I am so glad you and your family liked this dish.

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