BESAN WALI ARBI

BESAN WALI ARBI

Colocasia is called Arbi in Hindi, Kesavuna Gedde in Kannada and Alvamande in my mother tongue, Konkani.  Many dishes  are made across India using colocasia/arbi. I too make dishes using arbi from time to time.

Some arbi dishes which are featured in this blog include:-

•  Khatti Arbi ka Salan, 
•  Crispy Arbi, and 
• Kurkuri Fried Arbi.

Today's recipe is for a dish in which the arbi is shallow fried after being coated in a mixture of besan (Gram Flour) and spices.  This is served as a side dish with the main meal.  I have adapted this from Besan Wali Arbi by one of my favorites, Nishaji. 

Tip: While choosing arbi, go for the big sized ones and not the tiny ones. 

Ingredients:-

• Arbi ( Colocasia), 400 gms
• Besan ( Gram Flour), 1 tbsp
• Turmeric Powder, 1/2 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Amchur, (Dry Mango Powder), 1/2 tsp
• Kitchen King Masala, 1/2 tsp
• Oil, as required for shallow frying the arbi 
• Salt, to taste 
• Coriander Leaves, finely chopped, for garnish, 1 tbsp 

For Seasoning:-

• Ajjwain ( Carom Seeds), 3/4 tsp
• Green Chilli, 1-2 finely chopped 
• Ginger, 1/2 " piece, finely chopped/grated  
• Lemon Juice, from 1/2 a lemon 
• Coriander Leaves, finely chopped, 2 tsp
• Oil, 1 tbsp 

Method:-

Wash the arbi thoroughly and pressure cook for 1 whistle adding the required amount of water 

Take care to see the arbi does not get overcooked

Once the cooker cools, remove the cooked arbi and allow it to cool

Once it is cool enough to handle, peel the arbi and cut it lengthwise in to half. Keep aside

In a large plate, mix well together besan, turmeric powder, chilli powder, coriander powder, amchur powder, Kitchen King masala and salt 

Take the arbi pieces one by one and coat them with the mixture of besan and spice powders so that they are evenly coated on both sides

Heat oil in a wide non-stick pan and when it gets heated add the half the quantity of the coated arbi pieces, and shallow fry on medium heat, flipping them from time to time, them till they turn crisp and are well roasted 

Remove these from the non-stick pan and keep aside. 

Repeat this process for the remaining coated arbi

In the same pan, heat oil and on medium heat add the ajjwain and sauté for a few seconds

Next add the slit green chillies, finely chopped ginger and half of the finely chopped coriander leaves and saute

To this add the shallow fried arbi and mix well

Switch off the gas and then squeeze the lemon juice and mix well

Finally garnish with the remaining coriander leaves 

CHATPATI ARBI

CHATPATI ARBI

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 Salan,  Crispy 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.

Ingredients:

• 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

Method:

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

DUM ARBI

DUM ARBI

The recipe today is made of a potato- like vegetable  called Colocasia ( also called Taro Root) which in India is known as "Arbi" in Hindi, "Kesuvina Gedde" in Kannada, and ''Alva Mande" in Konkani. I have shared earlier the recipe for "Colocasia Stir Fry" and Arbi Masala Fry elsewhere in this blog.

This dish is adapted from the recipe by Nisha Madhulika for Dum Arbi, a dish of fried arbi ( colocasia) in a thick gravy. Though the recipe calls for the deep frying of the arbi, I have shallow fried it to make a more healthy version.

Though it is optional, I chose to add onion and garlic to enhance the taste of the dish.

Ingredients:

• Arbi ( Colocasia), 350 gms
• Onion, chopped, 1
• Garlic cloves, chopped, 5-6
• Tomato, 2-3
• Green Chilli, 2
• Ginger, chopped, 1 " piece
• Curds, 1/2 cup
• Asafoetida, 1-2 pinches
• Ajwain ( Carom Seeds), 1/4 tsp
• Red Chilli Powder, 1/2 tsp
• Turmeric powder, 1/4 tsp
• Coriander Powder, 1 and 1/2 tsp
• Salt, to taste
• Garam Masala Powder, 1/4 tsp
• Oil, to fry arbi ( deep fry or shallow fry ) + 2 tbsp 
• Coriander Leaves, chopped, for garnish, 2-3 tbsp 

Method:

Wash and cook the arbi in a pressure cooker for one whistle. Take care not to overcook the arbi. Allow it to cool. Keep aside.

In a mixer, make a fine paste of tomatoes, green chillies and ginger. Keep aside

Peel the cooked arbi and press each piece between the palms to flatten it

In a pan, heat oil and when it gets hot, shallow fry the flattened arbi. Keep aside.

Heat 2 tbsp of oil in the pan and when it gets heated add the carom seeds, and asafoetida.

Next add the chopped onion and chopped garlic. Fry till they turn pinkish in colour and give off a good aroma.

Then add the turmeric powder, coriander powder, and the tomato-green chilli-ginger paste and stir till oil separates

Add the curds and stir continuously till the masala starts boiling 

Add the garam masala powder, and add 1 cup of water or enough water to get the consistency you require of the gravy 

Cook and stir the gravy until it boils again

Add salt as per taste #

Add the shallow fried arbi, a little of the chopped coriander leaves and cook covered for about 10 minutes on low flame to allow the arbi to fully absorb the spices in the masala

Finally garnish with the remaining fresh, chopped coriander leaves.

Serve hot with either rotis or rice ( as a side dish) 

# Whenever you use curds in such dishes, add salt at the end as the curds would curdle if the salt is added earlier.

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 :

• Dum Arbi, 
• Colocasia Stir Fry. 
• Arbi Masala Fry

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

KURKURI FRIED ARBI

KURKURI FRIED ARBI

Colocasia (Taro Root) is a commonly available vegetable in India. In Hindi, it is called Arbi, while as in Kannada it is called Kesavuna Gedde. In my mother tongue, Konkani we call it Alvamande.

In different parts of the country, it is used to make a variety of dishes using the leaves or the roots or both.  Elsewhere in this blog, you will find recipes for Arbi Masala Fry, Dum Arbi, and Alvamande Fry

Today's recipe is for a starter made with arbi. It is adapted from Kurkuri Fried Arbi , a YouTube video from Sanjeev Kapoor Khazana.

I made this recently and we loved it as a snack.

Ingredients:

• Arbi (Colocasia),  250 grams
• Chilli Powder, 1 tsp
• Black Peppercorns, crushed, to taste
• Turmeric Powder, 1/4 tsp
• Coriander Seeds, roasted and crushed, 1/2 tsp
• Cumin Seeds, roasted and crushed, 1/2 tsp
• Ginger Garlic Paste, 1/2 tsp
• Tamarind Pulp, 1/4 tsp
• Rice Flour, 2 tbsp + some for dusting/ coating 
• Semolina, 1 tbsp + some for dusting/ coating
• Fresh Coriander Leaves, finely chopped, 1/2 tbsp
• Mint Leaves, finely chopped, 1/2 tbsp
• Salt, to taste
• Oil, for shallow frying

Method:

Wash and pressure cook the arbi in adequate water for 2 whistles or till it is cooked
Wait for the cooker to cool, remove the arbi and peel off the skin
In a bowl, mash the arbi properly either with a potato masher or using your hands
To this add salt, chilli powder, crushed black peppercorns, turmeric powder, roasted and crushed coriander seeds, roasted and crushed cumin seeds, ginger garlic paste and tamarind pulp
Mix well
Next add the finely chopped coriander leaves and mint leaves
Add 2 tbsp of rice flour and 1 tbsp of semolina and mix well kneading the mixture to make a dough

In another plate, mix together some rice flour, semolina, a little salt and some pepper powder and keep aside. We will use this for dusting/coating the arbi later.

As the arbi tends to be sticky, wet your palms and divide the arbi dough into equal portions
Flatten each of the portions and make them into even sized and shaped small discs of about 1/2 cm thickness

Wet your palms and apply a little water on the discs and dust them in the mixture of rice flour and semolina.

Heat oil in a non-stick pan and and when it is moderately hot, place the discs on the pan
Shallow fry the arbi discs till they are golden and crisp on one side
Flip the discs, drizzle some oil and shallow fry till they are crisp and golden on both sides
Serve hot as a starter or snack

ARBI MASALA FRY

ARBI MASALA FRY

The recipe today is made of a potato- like vegetable  called Colocasia ( also called Taro Root) which in India is known as "Arbi"in Hindi, "Kesuvuna Gedde" in Kannada, and ''Alva Mande" in Konkani. I have shared earlier the recipe for "Colocasia Stir Fry" elsewhere in this blog.

I wanted to try out a North Indian recipe using colocasia and came across, "Arbi Masala Fry " in  a YouTube video from one of my favourite cookery experts, the motherly Nisha Mudhulika, which I have adapted.

Ingredients:

• Colocasia/Taro root, (Arbi), 500 gms
• Carom Seeds, (Ajwain), 1/4 tsp
• Asafoetida,  (Hing), 2 pinches
• Turmeric Powder, (Haldi) 1/2 tsp
• Red Chilli Powder, 1/4 tsp, or to taste
• Red Mustard Seeds, 1/2 tsp
• Coriander Powder, 1 tsp
• Garam Masala Powder, 1/4 tsp
• Salt, as per taste
• Dry Mango Powder, (Amchur), 1/2 tsp
• Ginger, grated, 1 " piece
• Green Chillies, chopped, 2
• Fresh Coriander leaves, finely chopped, 1-2 tbsp
• Oil, 2-3 tbsp

Method:

The first step is to wash the colocasia and pressure cook them for just one whistle, without over cooking them. They should get cooked yet remain firm and not get mushy.
Once it cools, peel the boiled arbi and cut them lengthwise into halves. Keep aside.

Heat oil in a non-stick kadhai and once it gets hot, add the carom seeds and asafoetida

Saute the carom seeds and then add red mustard seeds, the grated ginger, turmeric powder, followed by coriander powder and green chillies, stirring to ensure the spices do not get burnt

Next add the boiled arbi pieces, salt, dry mango powder, red chilli powder, and garam masala powder

Mix well to ensure the arbi gets well-coated evenly with all the spices

Cook the arbi covered on medium flame for a couple of minutes till they get roasted
Once they get a golden brown colour, flip and cook for 2-3 minutes more for the arbi to get roasted on the other side too
Finally garnish with the finely chopped fresh coriander leaves

Serve hot with rotis.

KHATTI ARBI KA SALAN

KHATTI ARBI KA SALAN

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.

Ingredients: 

• 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. 

Method:

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

CRISPY ARBI

CRISPY ARBI

This crispy dish is made of colocasia, which is also called Taro. In India, we call it "Arbi" in Hindi, "Alvamande" in Konkani and "Kesavuna Gedde" in Kannada. Colocasia is commonly used because it has high potassium content and health benefits.

Elsewhere in this blog you will find recipes for Dum Arbi, and Colocasia Stir Fry. In today's recipe, the arbi is coated with beaten rice and spices to give it an interesting twist. This recipe is adapted from Crispy Arbi Subzi by Tarlaji Dalal.

We had Crispy Arbi with dal and paranthas and it was delightful!!.

Ingredients:

• Arbi, (Colocasia), 500 gms
• Poha, (Beaten Rice) of the thick variety, 3/4 to 1 cup 
• Byadgi Red Chillies, dry roasted and broken, 4
• Hing (Asafoetida), 1/4 tsp
• Haldi, (Turmeric Powder, 1/2 tsp
• Mustard seeds, 1 tsp
• Curry Leaves, 1 sprig
• Oil, 2 tbsp
• Salt, to taste 

Method:

Wash and place the colocasia in a vessel without adding any water

Place this vessel in a pressure cooker with the required quantity of water

Keep the colocasia uncovered, close the lid of the cooker and pressure cook for 2-3 whistles

Make sure that the colocasia is cooked but not over cooked

Switch off the gas and when the cooker is cool enough, remove the cooked colocasia

Peel the colocasia when it is sufficiently cool to handle and cut them into 1/4 " roundels. Keep aside.
In a small mixer jar, grind together beaten rice, roasted red chillies, asafoetida and turmeric powder to a fine powder. Keep aside.

Heat oil in a thick bottomed kadhai and when it is hot, add the mustard. When they splutter, add the curry leaves  and saute for a few seconds
Add the colocasia roundels, salt, and the ground powder that you have kept aside
Mix well and stir fry till the colocasia roundels are well and evenly coated
Cook on medium/low flame till the colocasia gets nicely roasted
Transfer to a serving bowl

ALVAMANDE HUMMAN

 ALVAMANDE HUMMAN

In my mother tongue, Konkani,  Colocasia (also known as Taro Root) is known 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 of these are featured in this blog including :-

•  Khatti Arbi ka Salan,  
• Crispy Arbi,
•  Kurkuri Fried Arbi.

It is well established that colocasia/taro root has numerous health benefits. 

Today's recipe is for a coconut-based side dish from our Konkani cuisine made with colocasia called Alvamande Humman. 

"Humman" is a spicy thickish coconut based curry. It usually is served as an accompaniment to rice and dal in the main meal where it complements the dal with its spicy taste.  

Ingredients:-

• Alvamande ( Colocasia), 250 gms 
• Fresh Coconut Gratings, 1 cup
• Roasted Byadgi Red Chillies, 6-7
• Tamarind, size of small marble
• Raw Rice, 1 tsp ( optional) 
• Asafoetida/Hing Powder, 1/4 tsp 
• Salt, to taste
• Coconut Oil, 1 and 1/2 tbsp

Method:- 

Firstly, wash the colocasia thoroughly 

In a pressure cooker, cook the colocasia with adequate water for 1-2 whistles or till it gets done 

Take care that the colocasia does not get mushy or overcooked

Remove, drain the water and allow it to cool

Then peel the skin of the colocasia and cut them into roundels 

Dissolve 1/4 tsp of asafoetida in 1 tbsp of water. Mix well and keep aside.

In a mixer jar grind together the coconut gratings, roasted red chillies, tamarind and raw rice to a smooth paste adding the required amount of water . Keep aside

Take the cooked colocasia roundels in a vessel and to this add the ground paste and salt to taste 

Mix well, adjust the consistency to make it gravy-like by adding water and bring to a boil 

Then lower the flame and let it simmer for 5 minutes 

Switch off the gas

Now add the dissolved asafoetida and the coconut oil and mix well

Keep it covered for a few minutes to enhance the flavors in the dish

Serve the Alvamande Humman as a side dish with the main meal

SEPPANKIZHANGU VARUVAL

SEPPANKIZHANGU VARUVAL

Colocasia is commonly available all over India. This is also known as Taro and is called Seppankizhangu in Tamil. In Hindi, it is called arbi and Kesuvinagadde in Kannada. We call this Alvamande in my mother tongue, Konkani.

Dishes from colocasia are made almost all over India. Elsewhere in this blog, you will find recipes for Dum Arbi, Arbi Masala Fry, and  Khatti Arbi ka Salan.

This recipe has been adapted from Cheppankizhangu Varuval from the popular website Kannamma Cooks. While Varuval is a Tamil term for a deep fried dish, I was attracted to this particular recipe as it called for pan frying which I preferred over deep frying.

We had this side dish recently and it tasted great!

Ingredients:-

• Seppankizhangu ( Colocasia), 500 gms
• Oil, 2-3 tbsp
• Salt, to taste 

For the Marinade: 

• Turmeric Powder, 1/2 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Curry Leaves, roughly torn, 2 sprigs

Method:-

Wash the colocasia thoroughly and place in a pressure cooker with adequate water

Pressure cook the colocasia for two whistles. The colocasia should be cooked but take care that it does not get overcooked which will make it mushy. 

Allow the pressure cooker to cool and transfer the cooked colocasia to a plate
Once it is adequately cooled, peel off the skin of the colocasia and cut them into thick roundels and keep aside

In a bowl, mix together the turmeric powder, chilli powder, coriander powder, roughly torn curry leaves and salt adding just the required amount of water to make a thick paste (which is the marinade)
Apply this marinade to evenly coat the colocasia roundels. Take care not to break them in this process
Keep aside and allow this to marinate for about 10 minutes

Heat oil in a wide thick bottomed pan  and when it gets hot on medium flame add the marinated colocasia
Lower the flame and shallow fry the colocasia till they get evenly roasted on both sides
Serve hot with rice and dal or rasam as a side dish.

ALVAMANDE (COLOCASIA) FRY

ALVAMANDE (COLOCASIA) FRY

The recipe today is made of a potato- like vegetable  called Colocasia ( also called Taro Root) which in India is known as "Arbi" in Hindi, "Arvi" in Gujarati, "Kesuvina Gedde" in Kannada, and ''Alva Mande" in Konkani. I have shared earlier the recipe for "Dum Arbi" and Arbi Masala Fry elsewhere in this blog.

This dish is adapted from a recipe provided to a cooking group in which we are members by my friend, Asha Radhakrishna Shenoy. I have used my own quantities for the ingredients.

Ingredients:

• Colocasia, 500 gms
• Chilli Powder, 2 tsp, or as per taste
• Turmeric Powder, 1/2 tsp
• Asafoetida, (Hing), 1/4 tsp
• Rice Flour, 1 tbsp
• Garlic Pods, lightly crushed, 8-10
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few
• Salt, to taste
• Oil, 2 tbsp

Method:

Wash and place the colocasia in a vessel without adding any water

Place this vessel in a pressure cooker with the required quantity of water

Keep the colocasia uncovered and close the lid of the cooker and pressure cook for 4-5 whistles

Take care to ensure the colocasia is well cooked but not over cooked

Switch off the gas and when the cooker is cool enough, remove the cooked colocasia

Peel the colocasia and cut them into roundels

To the colocasia roundels, add chilli powder, turmeric powder, salt, asafoetida, and rice flour and mix well. Keep aside.

Heat oil in a thick bottomed kadhai and when it is hot, add the mustard. When they splutter, add the curry leaves and crushed garlic pods

Fry till you get a good aroma and the garlic pods turn golden

Add the spiced colocasia roundels and cook on medium/low flame till the colocasia gets nicely roasted and coated.

COLOCASIA STIR FRY

COLOCASIA STIR FRY


Did you know that Colocasia, known popularly as Arbi in Hindi, Arvi in Gujarati , which we call Alvamando in Konkani is supposed to be one of the oldest cultivated plants in the world? This article in NDTV Cooks says it has been cultivated for some ten thousand years! It also shares different recipes that can be made of Arbi, which has good benefits to health as well.

By the way, we use the colocasia leaves to make a delicacy called Pathrodo.

I am sharing what we make in many Konkani homes, a simple and tasty stir fry called "Alvamande Upkari."  If you prefer the dish to be more spicy, you can vary the amount of chilli powder.

Ingredients:

• Colocasia Corms, about 15-20 or about 500 gms
• Oil, 2 tbsp
• Mustard Seeds, 1 tsp
• Chilli Powder, 1 tsp or as per taste
• Turmeric Powder, 1/4 tsp
• Asafoetida, a large pinch
• Curry Leaves, a few
• Salt, to taste

Method: 

Firstly, wash the colocasia thoroughly 

In a pressure cooker, with a little water, cook the colocasia until soft  ( 1 whistle) 

Remove, drain the water and allow it to cool

Then peel the skin of the colocasia and cut them into longish  pieces

In a thick bottomed kadhai, heat oil. When it is hot, add the mustard seeds.

When they splutter, add asafoetida, followed by curry leaves

Add the colocasia pieces and salt to taste

Mix well

Now add the turmeric powder, and the chilli powder

Once again mix well to ensure the powders are well blended with the colocasia pieces

Continue to stir fry till is becomes golden and crisp