Taro root / arbi is pressure cooked till soft and then peeled and sliced. A sweet and sour mixture is prepared with onion, jaggery and tamarind. Sliced arbi is finally cooked with the mixture until the curry comes together. Serve sweet arbi curry with steamed rice or with roti.
Makes: around 4 Servings of Sweet Arbi Curry.
Taro Root 3 – 4
Green Chiles 3 – 4
Jaggery (grated) 3 tbsps
Tamarind 2 inch sized Ball
Turmeric Powder a big Pinch
Cilantro few Sprigs
Salt to taste
Fenugreek Seeds a pinch
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 6
Oil 1 tsp
Method of preparation:
Peel and finely chop the onion.
Remove stems, wash and slice the green chiles.
Wash and finely chop the cilantro.
Soak tamarind in half a cup of warm water for sometime and extract all the thick juice discarding the strings.
Wash and add water to the arbi until it just soaks.
Pressure cook arbi for 3 – 4 whistles.
Cool arbi down to room temperature and peel the skin off.
Chop arbi into thick circles and keep aside.
Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add chopped onion, green chiles and salt.
When onion turns translucent, add tamarind extract, jaggery and turmeric powder.
Then stir in cooked arbi and stir.
Slightly mash few of the arbi pieces and let the curry come together.
Stir in cilantro and remove from heat.
Serve sweet arbi curry with steamed rice.
Notes: Make sure to cook arbi well.
Suggestions: Adjust the sweet and sour notes of the curry with jaggery and tamarind.
Variations: Check out the Taro / Arbi tag for more variations with the taro root / arbi.
Other Names:Sweet Arbi Curry, Chama Dumpa Teepi Kura, Taro Root Curry.