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Arbi with Lemon Juice

10 Dec

Chama Dumpala Nimmakaya Kura.

Arbi is halved and pressure cooked till soft. Oil is tempered with dals and onion is cooked till translucent. Then arbi is added and mashed. Then the whole mixture is mashed using a mashing tool. Finally the mashed arbi curry is finished with good amount of lemon juice.
Makes: around 3 Servings of Arbi with Lemon Juice.


Arbi / Arvi 4 Medium
Onion 1
Ginger 1 inch piece
Green Chiles 2 – 3
Lemon Juice 1 tbsp
Turmeric Powder 1/2 tsp
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 10
Broken Red Chiles 4
Oil 1 tsp

Method of preparation:

Wash and halve the arbi / taro root.
Pressure cook halved arbi in enough water for 3 whistles.
Once cooled to room temperature, peel off the skin and remove the cooked arbi onto a bowl.

Remove stems, wash and finely chop the green chiles.
Peel and mince the ginger.
Peel and finely chop the onion.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chilli, ginger and onion.
Once onion turns translucent, add cooked arbi, turmeric powder and salt.
Stir well and mash the arbi with back of the spoon.
Cook for a minute and mix thoroughly.
Remove from heat and stir in lemon juice.
Serve arbi with lemon juice over plain steamed rice and dollop of ghee.
Notes:Make sure to cook arbi well before adding lemon juice.

Suggestions:If arbi curry tastes less sour, add more lemon to it.
Variations: A tsp of split chana dal can also be added to the talimpu for light crunch. If you don’t like to bite into ginger, then grind the green chiles and ginger well before adding to the tempering.
Other Names: Arbi with Lemon Juice, Chama Dumpala Nimmakaya Kura.