Taro Root in Yogurt Sauce

28 Sep

arbi_kadhi
Chama Dumpala Majjiga Pulusu.

Taro root is cooked with skin till soft. Later the taro / arbi is peeled and fried in little oil till golden brown. Oil is tempered with spices and yogurt besan mixture is poured into the oil and cooked till the raw smell of the besan is vanished. Finally fried arbi slices are added to the prepared kadhi and garnished with cilantro.
Makes: 3 Servings of Arbi Kadhi.

Ingredients:

Taro Root / Arbi 3 – 5
Yogurt 1 Cup
Besan 1 1/2 tbsps
Green Chiles 3
Turmeric Powder 1/4 tsp
Cilantro few sprigs
Salt to taste
Oil 1 tsp

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Broken Red Chiles 6
Ghee 1 tsp

Method of preparation:

Wash and finely chop cilantro.
Whisk together yogurt, a cup of water, besan, turmeric powder and salt into smooth mixture.
Remove stems, wash and slice the green chiles.

Wash and cut arbi into halves.
Pressure cook arbi in enough water for 3 whistles or boil them in water till they are soft but not mushy.
Cool the cooked arbi to room temperature and peel off the skin with wet hands.
Chop the peeled arbi into thick circles.

Heat oil in a non stick pan, add sliced arbi and fry them golden brown on both sides.
Remove from heat and reserve for later use.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles and yogurt mixture.
Cook on low flame stirring continuously until raw smell of the besan is gone.
If the mixture thickens, add half a cup of water and bring to boil.
Once the yogurt mixture is cooked well, add fried arbi and garnish with chopped cilantro.
Serve arbi kadhi with plain steamed rice and dollop of ghee.
Notes: Don’t overcook arbi / taro root once you add it to the kadhi.

Suggestions: Vary the consistency of the kadhi by adding more water to the boiling mixture.
Variations: You can add any kind of flour as a thickening agent to this arbi kadhi as long as it thickens the yogurt mixture.
Other Names: Arbi Kadhi, Chama Dumpala Majjiga Pulusu, Taro Root in Yogurt Sauce.

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2 Responses to “Taro Root in Yogurt Sauce”

  1. Pavani September 28, 2009 at 6:09 pm #

    That looks absolutely mouth watering.. Love chama dumpalu, but never tried in majjiga pulusu.. Sounds yummy.

    • Raji September 29, 2009 at 10:00 am #

      @pavani arbi sure tastes good when fried or deep fried especially in kadhi. do try.

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