Tag Archives: Taro / Arbi

Taro Root Chili Fry

24 Nov

taro_root_chili
Taro Root Chili Fry.

Taro root is peeled and chopped up instead of pressure cooking the whole taro root. The chopped taro root is boiled along with tamarind till cooked. Finally taro root is fried in little oil before seasoning. Serve taro root chili fry with steamed rice and dollop of ghee.
Makes: around 2 Servings of Taro Root Chili Fry.

Ingredients:

Taro Root/ Arbi 2 – 3
Tamarind 2 inch Piece
Chili Powder 1/2 tsp
Curry Leaves 5
Salt to Taste
Oil 1 Tbsp

Method of preparation:

Peel, wash and chop the taro root into small pieces.
Bring to boil few cups of water to boil.
Add chopped taro root and tamarind to the boiling water.
Boil till taro root becomes soft but not mushy.
Strain the cooked taro root and discard the tamarind.

Heat oil in pan, add cooked taro root and curry leaves.
Fry on medium flame till taro root is golden brown in color.
Remove from heat, stir in red chili powder and salt.
Serve taro root chili fry with steamed rice and dollop of ghee.
Notes: Make sure taro root is cooked well.

Suggestions: Make sure taro root is not over cooked or under cooked.
Variations: You can also add mustard seeds and cumin seeds to the oil along with taro root.
Other Names: Taro Root Chili Fry.

Arbi with Dill Leaves

29 Oct

arbi_dill
Arbi with Dill Leaves.

Arbi / Taro Root is pressure cooked as a whole till soft which aids in easy removal of its skin. Cooked Arbi is then chopped up and fried in little oil along with whole spices. Freshly chopped dill leaves are then added to the fried taro root along with spice powders. Serve arbi with dill leaves over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Arbi with Dill Leaves.

Ingredients:

Taro Root 4 Medium
Dill Leaves 1 Cup Packed
Garlic 2 Cloves
Red Chili Powder 1/4 tsp
Turmeric Powder a Big Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash arbi under water and halve them if they are too big.
Pressure cook arbi in enough water for 3 whistles.
Alternatively, steam the arbi or cook them in boiling water till soft.
Strain the arbi and once they are warm enough to handle, remove the skin and chop them into small chunks.
Peel and grate the garlic cloves.
Wash and finely chop the dill leaves.

Heat oil in a nonstick pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped taro root/arbi and fry them till they are golden brown around the edges.
Then stir in grated garlic, green chiles and salt.
Fry briefly and add the chopped dill leaves.
Stir fry for few seconds and remove from heat.
Serve arbi with dill leaves over plain steamed rice and dollop of ghee.
Notes: Make sure arbi is cooked right. Overcooking makes them mushy.

Suggestions: If arbi is not cooked well when its removed from pressure cooker, either put the back on heat with enough water and cook or peel the arbi and cook covered in the pan along with spices till done.
Variations: Arbi Fry with Cilantro, and Dum ki Arbi etc…
Other Names: Arbi with Dill Leaves.

Arbi with Spices

4 Jul

arbi_spices
Arbi with Spices.

Arbi / Taro Root is pressure cooked as a whole till soft. It is then peeled and chopped into pieces. Chopped taro root is fried in oil till brown in color. Finally fried arbi is seasoned with powdered spices. Serve taro root fry with spices over plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Arbi with Spices.

Ingredients:

Taro Root 5 – 6 Medium
Coriander Powder 1 Tbsp
Cumin Powder 1/2 tsp
Red Chili Powder 1/2 tsp
Ginger 1/2 inch Piece
Turmeric Powder a Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 1 – 2 Tbsps

Method of preparation:

Wash arbi under water and halve them if they are too big.
Pressure cook arbi in enough water for 2 – 3 whistles.
Alternatively, steam the arbi or cook them in boiling water till soft.
Strain the arbi and once they are warm enough to handle, remove the skin and chop them into big chunks.
Peel and grate the ginger.

Heat oil in a nonstick pan on medium heat.
Add chopped taro root/arbi and fry them till they are golden brown around the edges.
Stir occasionally to avoid the taro root sticking to the bottom of the pan.
Make space in the middle of the pan, add few drops of oil, add all talimpu ingredients in order and then the ginger.
When urad dal changes color, mix everything well.
Then stir in coriander powder, red chili powder, turmeric powder and salt.
Stir well and remove from heat.
Serve taro root fry with spices over plain steamed rice and dollop of ghee.
Notes: Make sure arbi is cooked right. Overcooking makes them mushy and unusable.

Suggestions: If arbi is not cooked well when its removed from pressure cooker, either put the back on heat and pressure cook for one more whistle.
Variations: Check other recipes with arbi / taro root here.
Other Names: Arbi with Spices.

Taro Root with Dalia Powder

21 Mar

arbi_dalia
Chama Dumpala Putnala Pappu Vepudu.

Arbi / Taro Root is pressure cooked as a whole till soft which aids in easy removal of its skin. Cooked Arbi is then chopped up and fried in little oil along with spices. Roasted Gram / Dalia is finely ground and added to the fried taro root along with spice powders. Serve taro root fry with dalia powder over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Taro Root with Dalia Powder.

Ingredients:

Taro Root 4 Medium
Roasted Gram / Dalia 5 Tbsps
Red Chili Powder 1/2 tsp
Turmeric Powder a Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash arbi under water and halve them if they are too big.
Pressure cook arbi in enough water for 3 whistles.
Alternatively, steam the arbi or cook them in boiling water till soft.
Strain the arbi and once they are warm enough to handle, remove the skin and chop them into big chunks.
Grind roasted gram into fine powder along with red chile powder and salt using a spice blender.

Heat oil in a nonstick pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped taro root/arbi and fry them till they are golden brown around the edges.
Then stir in ground dalia powder and salt (if necessary).
Cook on low flame for a minute or two and remove from heat.
Serve taro root fry with dalia powder over plain steamed rice and dollop of ghee.
Notes: Make sure arbi is cooked right. Overcooking makes them mushy and unusable.

Suggestions: If arbi is not cooked well when its removed from pressure cooker, either put the back on heat with enough water and cook or peel the arbi and cook covered in the pan till done.
Variations: Arbi Fry with Cilantro, Simple Taro Root FryDum ki Arbi and Taro Root in Tamarind Sauce.
Other Names: Taro Root with Dalia Powder, Chama Dumpala Putnala Pappu Vepudu.

Taro Root Fry with Peanuts

7 Mar

arbi_peanuts
Chama Dumpala Pallila Vepudu.

Arbi / Taro Root is pressure cooked as a whole till soft which aids in easy removal of its skin. It is then chopped up and fried in little oil along with spices. Roasted peanuts are coarsely ground and added to the fried taro root along with spice powders. Serve taro root fry with peanuts over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Taro Root Fry with Peanuts.

Ingredients:

Taro Root 4 Medium
Roasted Peanuts 4 Tbsps
Red Chili Powder 1/2 tsp
Turmeric Powder a Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash arbi under water and halve them if they are too big.
Pressure cook arbi in enough water for 3 whistles.
Alternatively, steam the arbi or cook them in boiling water till soft.

Strain the arbi and once they are warm enough to handle, remove the skin and chop them into big chunks.
Grind roasted peanuts into coarse powder using a spice blender.

Heat oil in a nonstick pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped taro root/arbi and fry them till they are golden brown around the edges.
Then stir in ground peanuts powder, red chili powder, turmeric powder and salt.
Cook on low flame for a minute or two and remove from heat.
Serve taro root fry with peanuts over plain steamed rice and dollop of ghee.
Notes: Make sure arbi is cooked right. Overcooking makes them mushy and unusable.

Suggestions: If arbi is not cooked well when its removed from pressure cooker, either put the back on heat with enough water and cook or peel and cook covered the chopped arbi till done.
Variations: Arbi Fry with Cilantro, Simple Taro Root FryDum ki Arbi and Taro Root in Tamarind Sauce.
Other Names: Taro Root Fry with Peanuts, Chama Dumpala Pallila Vepudu.