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
Red Chilli Powder 1 tsp
Cumin powder 1 tsp
Turmeric powder a pinch
Grind the below 3 ingredients into fine powder
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.