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Arbi with Peanuts

9 Dec

Chama Dumpalu Veru Sengala Kura.

Arbi / taro root is soaked in water and pressure cooked till soft. It is then peeled and chopped into chunks. The chunks are then briefly fried along with boiled peanuts and other spices till done. Serve arbi with peanuts over plain steamed rice.
Makes: around 2 Servings of Arbi with Peanuts.


Arbi / Taro Root 3 – 4 Large
Raw Peanuts 2 Tbsps
Besan 1 Tbsp
Red Chile Powder 1/2 tsp
Garam Masala 1/4 tsp
Yogurt 1 Tbsp
Salt to taste
Oil 1 tsp

Method of preparation:

Toast the besan on low flame till aromatic and keep aside.
Wash the arbi and pressure cook in enough water for 3 whistles.
Pressure cook the peanuts with enough water at the same time.
Peel and chop arbi into small chunks.

Heat oil in a pan, add arbi and fry till they crisp up a bit.
Stir in cooked peanuts, red chile powder, besan powder, garam masala, yogurt and salt.
Stir in combine and cook till most of the moisture is gone.
Remove from heat and serve arbi with peanuts over plain steamed rice.
Notes: Make sure arbi is cooked properly before adding the spice powders.

Suggestions: Adjust the amount of red chile powder and garam masala to taste.
Variations: You can also temper the oil with mustard seeds before adding the cooked arbi.
Other Names: Arbi with Peanuts.