Dum Arbi / Colocasia Curry
Arbi goes commonly by the name of taro root or colocasia. It is a starchy root vegetable and is high in fibre content. In South India, arbi is prepared in the traditional style with a bit of tempering and turmeric and letting it crisp in oil till it achieves a beautiful golden colour.
This time I decided to try the North Indian gravy based dish using colocasia called Dum Arbi. This is a delectable gravy dish cooked in a spicy yogurt base and goes well with rotis or dal and rice.
Recipe Details :
Serves: 4 pax
Time: 45 mins
Difficulty: Medium
Ingredients :
- 500 gms of Arbi
- 2 medium sized onions, finely chopped
- 2 tomatoes puréed
- 1 garlic pod, finely minced (optional)
- 2 tsp ginger, finely grated
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 tsp kasuri methi
- A pinch of asafoetida (optional)
- 1/2 cup yogurt
- 1 tbsp of oil
- 1 green chilli, finely chopped
- Oil for deep frying
- Salt to taste
- Coriander leaves, finely chopped for garnish
Method:
- Wash the arbi nicely so that the mud is washed away. Add the arbi in a pressure cooker with lightly sated water (enough to cover) for 3 whistles on medium flame. Switch off the flame once the whistles are done.
- Wait for the cooker to come to room temperature. Upon cooling, open the cooker and peel off the skin of the arbi.
- Cut the arbi into equal cubes, it will be a bit slippery, so cut with a blunt knife if required.
- Cool the vegetables for a few minutes.
- Heat oil in a pan for deep frying. Add the arbi cubes in this pan and fry them till golden brown outside and remove them on an absorbent paper and keep them aside.
- Now in another pan, take 1 tbsp of oil and add the mustard seeds, cumin seeds and asafoetida.
- Add chopped garlic, green chilli and onion and sauté it till the onions become translucent.
- Add ginger and tomato purée and again sauté it for 3 minutes. Add red chilli powder, turmeric powder and garam masala and saute it till oil separates.
- Add the yogurt now, mix it well and stir it continuously in the pan till it comes to boiling point. To balance consistency, add water (around 1/4 cup) to boil the gravy again – keep stirring it at this stage.
- Now add the fried arbi cubes, salt and mix it well so that the cubes get coated uniformly with this gravy. Cover it with a lid and cook it for 5 minutes on low flame.
- Switch off the flame, garnish with coriander leaves and serve it hot.
Tips:
- Fry the arbi in batches – do not overcrowd the pan.
- You can shallow fry too , as long as you cut the arbi into small cubes.
Looks really delcious deepa, never tried arbi in this way. I miss eating arbi so much as it’s hard to get good Arbi in the city I live and I am not a big fan of frozen arbi, I guess it gets sloppy.
Thanks Anjali. This is definitely better with the actual vegetable instead of the frozen version. You don’t get it in the Indian vegetable marts too?
Not all shops have it.. the version once I got was the fat big ones and they were very hard as compared to the small ones which we get in India.. But if I get my hands on them will surely try this 😊😊