Ingredients:-
• Arbi / Taro root 500 gms.Peeled, washed and cut in length about 2cm thick.
• Grated Coconut 1cup
• Dried RedChilly whole 8 nos
• Cumin seeds 1tsp
• Garlic 1large pod peeled
• Shallots 1 cup
• Turmeric powder 1 tsp
• Curry leaves 3 sprigs
• Tamarind paste 1 tbs
• Mustard seeds
• Amul Ghee 2 tbs
• Cooking oil 2 tbs
• Salt to taste.
Step 1
Take a hard bottom wok put on low flame and once it’s hot. Pour oil and add the following
Grated coconut. ( save1tbs for final process) Red chillies( save 2 for final stage) shallots, garlic, curry leaves, turmeric powder and roast it till light brown. Ensure that the ingredients are not burnt out. Keep stirring or those who can, toss it frequently.
Once done, leave it to cool and then grind it to a coarse paste without adding any water to it.
Step 2
Take a pan with water. Keep it for boil. Once the water starts boiling, add arbi and cook it for about 10 minutes. Once done, remove excess water if any, but retain half the water so as we get maximum nutrients. Add the grounded paste and mix well.
Add tamarind paste and salt to taste. Wait for the gravy to bubble. Off the flame and let’s do the final touch.
Step 3
Take a pan, put on to heat at medium heat. Add ghee and once it’s hot, add mustard seeds, red chilly, grated coconut and curry leaves. Keep stirring.saute till it’s light brown. Now mix this to the cooked arbi. Give it a good mix and your Arbi curry is ready.
An ideal combination with Tandoor breads, steamed rice or for Idly & dosa.
Happy Cooking!
