Arvi with Besan

25 Jan

Senagapindi Vesi Chama Dumpala Vepedu


Taro Root/ Arvi 5
Besan 2 tbsps
Red Chilli Powder 1 tsp
Turmeric Powder a pinch
Salt to taste


Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chillies 4
Curry Leaves 8
Asafoetida/ Hing a big pinch
Oil 2 tbsps

Method of preparation:

Pressure cook arvi with enough water for 2-3 whistles.
Peel and chop arvi into small cubes once they come to room temperature.

Heat oil in a wok, add urad dal, mustard and cumin seeds.
When dal turns light brown, add broken red chillies, curry leaves, hing and arvi cubes.

Stir fry for a minute or two and add turmeric powder, red chilli powder, besan and salt.
Mix thoroughly and fry for few more seconds until the raw smell of besan dies down.
Serve hot with rice.

Notes: Make sure taro root doesn’t become too mushy.

6 Responses to “Arvi with Besan”

  1. Latha January 25, 2008 at 10:51 am #

    that looks delicious Raji! never tried it this way. i’m going to buy arvi next time i go to the indian grocery!

  2. Mythreyee January 25, 2008 at 11:14 am #

    This is my favorite. Nice photography.

  3. Siri January 25, 2008 at 7:08 pm #

    Oh my, chala rojulu ayyindi ila chaama dumpalu tini.. ratri ki e fry chesukovalasinde.. lovely pic..:))

    ~ Siri

  4. Uma January 25, 2008 at 10:02 pm #

    Hmm. feeling like eat it right from the picture. So yummy picture. I like the way you made it.

  5. Miri January 26, 2008 at 5:08 am #

    Is this a traditional Andhra way of preparing this? for some reason I assumed that as in Tamil Nadu, other southern states would also use rice flour…..I associate besan with North Indian dishes ……the dish sounds like it would taste very different with besan and I would love to try this out!

  6. vimmi January 27, 2008 at 8:09 am #

    I love arbi in any form. This looks and sounds amazing. will try it soon.

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