Arbi ki kadhi or Colocassia curryTweet
Arbi kadhi is a very tasty curry made with tangy curd and gram flour and then tempered with mustard seeds, cumin seeds and red chillies. It serves a good side dish for rotis and rice.
- Colocassia (arbi) - 6 to 7 arbi roots
- Gram flour (besan) - 2 tablespoons
- Curds - 2 cups
- Ginger-garlic paste - 1 teaspoon
- Turmeric powder - a pinch
- Red chilli powder - 1 teaspoon
- Salt to taste
- FOR TEMPERING
- Oil or Ghee - 1 tablespoon
- Mustard seeds - 1/2 teaspoon
- Cumin seeds - 1/4 teaspoon
- 1 string of curry leaves
HOW TO MAKE ARBI KI KADHI OR COLACASSIA CURRY RECIPE Wash the arbi thoroughly and pressure cook upto 3 whistles with sufficient water or till cooked.
Once the pressure is cooled down, drain the water and let the arbi cool down. Once cooled down, peel the skin and cut the arbi into medium pieces and keep it aside.
In a mixing bowl, add curd, besan, turmeric powder, red chilli powder, ginger-garlic paste and salt and mix well. Add 1/2 cup of water and make a smooth paste.
Heat ghee or oil in a kadai or a pan. Add mustard seeds, cumin seeds and curry leaves. Once the seeds stop spluttering, add arbi pieces and saute for 3 to 4 minutes till light brown.
Add besan-curd mixture and mix well. Cook on a low flame till the curry thickens, stirring in between.
Once cooked, remove from flame and transfer to a serving bowl.
NOTE: You can also add boiled potatoes instead of arbi roots and prepare the curry in the same manner.