Tag Archives: Taro / Arbi

Arbi with Peanuts

9 Dec

chamadumpalu_senagalu
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.

Ingredients:

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.

Arbi with Dry Coconut

18 Aug

arbi_kopra
Chama Dumpala Endu Kobbari Vepudu.
Arbi / Taro Root is cooked with skin till soft which aids in easy removal of the skin. It is then sliced and fried in little oil till golden brown. Taro root is then seasoned with spices, herbs and dry coconut. Serve arbi with dry coconut over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Arbi with Dry Coconut.

Ingredients:

Arbi 4 – 6 Small
Red Chile Powder 1/2 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Dried Coconut / Kopra (Grated) 1 Tbsp
Dalia / Roasted Gram 1 1/2 Tbsps
Turmeric Powder a big pinch
Curry Leaves a Few
Salt to taste
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 done which takes longer time.
Strain the arbi and once they are warm enough to handle, remove the skin and thickly slice them.
Grind dalia into fine powder using a spice blender.
If using dry coconut slices, coarsely grind them before using.

Heat oil in a nonstick pan on medium heat, add sliced arbi and fry them till they are golden brown on both sides.
In the middle of the pan, add mustard seeds, cumin seeds and curry leaves.
Once cumin seeds change color, add grated kopra and fry for few more seconds.
Then stir in ground dalia powder, red chili powder, turmeric powder and salt.
Cook on low flame for a minute or two and remove from heat.
Serve arbi with dry coconut 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, put the back on heat with enough water and cook them on open flame till done.
Variations: Arbi Fry with Cilantro, Simple Taro Root FryDum ki Arbi and Taro Root in Tamarind Sauce.
Other Names: Arbi with Dry Coconut, Chama Dumpalu Endu Kobbari Vepudu, Taro Root Fry.

Sweet Arbi Curry

5 Jun

arbi_sweet_curry
Chama Dumpa Teepi Kura.

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.

Ingredients:

Taro Root 3 – 4
Onion 1
Green Chiles 3 – 4
Jaggery (grated) 3 tbsps
Tamarind 2 inch sized Ball
Turmeric Powder a big Pinch
Cilantro few Sprigs
Salt to taste

Talimpu:

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.

Arbi Masala

2 Jun

arbi_masala
Chama Dumpa Masala.

Onion tomato gravy is prepared by cooking them in tempered oil along with spices and spice powders. Arbi / Taro root is pressure cooked and peeled. The sliced arbi is then cooked in the tomato onion gravy until done.
Makes: around 4 Servings of Arbi Masala.

Ingredients:

Arbi / Taro Root 5 – 7 Medium Sized
Onion 1
Tomato 2
Grated Coconut 1 tbsp
Green Chiles 2
Asafoetida a Pinch
Cinnamon 1/2 inch Stick
Cloves 1
Bay Leaf 1
Cumin Seeds 1/2 tsp
Coriander Powder 1 tsp
Red Chili Powder 1/4 tsp
Turmeric Powder a Pinch
Garam Masala 1/2 tsp
Salt to taste
Oil 1 tsp
Cilantro few Sprigs

Method of preparation:

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.

Remove stems, wash and slice the green chiles.
Peel, remove ends and finely chop the onion.
Wash and finely chop the tomatoes.
Wash and finely chop the cilantro.

Heat oil in a pan on medium high heat, add cumin seeds, cinnamon, clove, bay leaf and asafoetida.
When cumin seeds start to brown, add chopped onion.
Fry the onion till it turns light brown around the edges.
Then add ginger garlic paste and green chiles and fry for few more seconds.
Stir in chopped tomatoes and cook till tomatoes soften and become mushy.
Then add coriander powder, red chilli powder, turmeric powder and salt.
Fry till the tomato onion mixture comes together.
Add sliced arbi, garam masala and a cup of water.
Boil till the mixture thickens (around 5 minutes).
Finally stir in fresh coconut, cilantro and remove from heat.
Serve arbi masala with roti or with steamed rice.
Notes: Make sure to cook arbi well.

Suggestions: If the gravy is not thick enough, put it back on heat and cook till it thickens. Add more water to dilute the arbi masala gravy.
Variations: You can also add a tbsp of yogurt once you remove arbi masala from heat.
Other Names: Arbi Masala, Taro Masala.

Arbi with Lemon Juice

10 Dec

arbi_lemon
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.

Ingredients:

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

Talimpu:

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.