Arbi Masala Curry
Arbi masala curry is a delicious spicy and tangy colocasia root curry cooked in onion tomato masala and tamarind pulp. It goes best with steamed rice.
Servings: 3
Calories: 277kcal
Ingredients
- 250 gms Taro Root
- 3 tablespoons Oil
- ½ teaspoon Methi Seeds
- ½ teaspoon Cumin seeds
- 2 Cloves
- 1 Onion large, grind to paste
- ½ teaspoon Ginger Paste
- ½ teaspoon Garlic Paste
- 1 Tomato large sized, grind to paste.
- 1 Green chili finely chopped
- 1 teaspoon Red Chili Powder
- ½ teaspoon Turmeric powder
- 1 teaspoon Coriander Powder r
- 2 tablespoons Tamarind Pulp
- ½ teaspoon Garam Masala Powder
- Salt to taste
Instructions
- Clean, peel and wash arbi, then slice it vertically into halves.
- In a pan, heat 1 tablespoon of oil.
- Add halved taro roots and fry them until they are just light brown. Take them off the heat and keep it aside.
- In a pressure cooker, heat 2 tablespoons of oil.
- Add fenugreek seeds, cumin seeds, cloves and fry for few seconds until aromatic.
- Add onion paste, fry until all the raw smell goes off and they are light brown.
- Add ginger and garlic paste, tomato paste, green chili and fry on high heat for 2-3 minutes.
- Add red chili powder, turmeric powder, coriander powder and mix. Cook until masala starts leaving oil.
- Add fried arbi, tamarind paste and mix well.
- Add garam masala powder and mix.
- Add water according to the consistency required.
- Add salt and mix. Bring it to boil. Cover and cook until done (2-3 whistle).
- Dish out and garnish with fresh coriander leaves.
- Serve Arbi ka khatta salan with hot steamed rice.
Notes
Apply some oil or ghee to your palms while peeling the taro roots. This will prevent from itching in your palms.
Modify the amount of chilies as per your taste.
Nutrition
Calories: 277kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Sodium: 78mg | Potassium: 723mg | Fiber: 6g | Sugar: 10g | Vitamin A: 603IU | Vitamin C: 14mg | Calcium: 61mg | Iron: 2mg