Dum Arbi

9 Apr

dum_arbi

Ingredients:

Arbi/ Colocassia/ Chama dumpalu 4
Oil for deep frying

Grind the following into smooth paste

Onion(chopped) 1 small
Ginger(peeled and chopped) 1 inch piece
Garlic(crushed) 2-3 pods
Poppy seeds/ Khus khus(soaked in water for 15min) 2 tbsps

Whisk the following and keep aside

Yogurt 1cup
Red Chilli Powder 1 tsp
Cumin powder 1 tsp
Turmeric powder a pinch

Grind the below 3 ingredients into fine powder

Cloves 2
Cinnamon 1/2 inch piece
Corriander seeds 2 tsps

Green cardamoms 2-3
Bay leaves 1-2
Oil 2 tbsps
Salt to taste

Method of preparation:

Wash, peel and chop arbi into small cubes.
Deep fry until golden brown and drain on absorbent paper.
Heat oil in a pan, add green cardamoms, bay leaves and the first ground paste.
Fry for about 5 min, or until the paste changes color to light brown.
Add whisked yogurt, fried arbi, last ground masala powder and salt.
Stir and cover the pan with tight lid and simmer for about 15 min.
This process is called dum. So that all the flavours donot escape.
Remove the lid only before serving.

Notes: You can also add fresh cream before serving.
You can alternatively cover the pan with aluminium foil.

Advertisements

7 Responses to “Dum Arbi”

  1. MK April 9, 2007 at 12:23 pm #

    Hi Raji,
    You have a great blog ! I just stumbled across it today from some place else..& boy , am i glad I did!!!!
    I love this recipe and I am off to the store to buy some arbi . Will let you know how the recipe turns out.Keep up the good work! 🙂

    MK

  2. Asha April 9, 2007 at 12:42 pm #

    Never tried Arbi before but Dum aloo ,yes!I love it how it looks.Great dish Anusha:)

  3. Jyothi April 9, 2007 at 1:29 pm #

    Hi, Your Dum Arbi looking great. Never tried Arbi. After seeing this, i want to try it once. Thanks for sharing. Beautiful photos. Keep up good work. 🙂

  4. sharmi April 9, 2007 at 6:52 pm #

    Hi Raji, Baga unnara? I saw your previous blog too. all the recipes looks so traditional and nice. which place in andhra do you live? i am from hybd.

    cheers
    sharmi

  5. theexperthand April 9, 2007 at 10:34 pm #

    raaajima, I am not much into cooking now a dayz… got lazy and bored.. but whn i see ur recipies again, feels like starting cooking a lot again… and the taste whn u do DUM, it is hevenly.. it reminds me the taste of Chicken Dum Biriyani… the aroma of the coked biriyani when dum is opened.. whoa… am HUNGRY 😀 @ kerala, we use bed of orange embers to do dum, which makes it taste better :D…

  6. DEEPTI SAHAY June 6, 2011 at 2:50 am #

    I WILLDEFINITELY TRY IT.

Trackbacks/Pingbacks

  1. Arbi with Dry Coconut » Talimpu - August 19, 2010

    […] and cook them on open flame till done. Variations: Arbi Fry with Cilantro, Simple Taro Root Fry, Dum ki Arbi and Taro Root in Tamarind Sauce. Other Names: Arbi with Dry Coconut, Chama Dumpalu Endu Kobbari […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: