Arbi ki sabzi , chamadumpa fry

Arbi ki sabzi , chamadumpa fry

Arbi ki sabzi , chamadumpa fry

Arbi ki sabzi , chamadumpa fry– A simple dish that serves great as a side dish for hot rice and can be eaten as a snack in the evening.

Arbi ki sabzi , chamadumpa fry- A simple dish that serves great as a side dish for hot rice and can be eaten as a snack in the evening.

Arabi/Aravi/Colacassia/Taro Root is mostly seen in South East Asia and Southern India.

Arbi ki sabzi , chamadumpa fry- A simple dish that serves great as a side dish for hot rice and can be eaten as a snack in the evening.

It becomes Starchy when boiled and is used as a substitute to rice and potatoes in some places. It has a bland flavor and so it absorbs the taste and flavor of the added seasonings well. This vegetable is generally not included in diet plans. In India it is often prepared with or without gravy. It is also eaten on the days of fasting. It is considered as a good source of energy while fasting.

It takes more time and more oil to make Arbi ki sabzi. I generally used to avoid cooking arbi because I somehow felt it was boring. It was then that I was looking out for variations in cooking this vegetable that I came across few dishes where it was cooked using Ajwain. Ajwain/Carom seeds boost the flavor of this vegetable. So then I thought of this simple fry in which I can add Ajwain in the seasoning. At the same time I was conscious not to use too much of oil and so I decided to cook Arbi partially in oven.

Often Arabi is considered as difficult to cook vegetable and it has an itching effect. This Arbi ki sabzi is easy to prepare and I did not feel it that itching.

Let us see how to make Arbi ki sabzi , chamadumpa fry

Ingredients

Arabi/Colacassia: Around 350 Gms (Washed and Peeled)

Jeera: ½ Tea Spoon

Ajwain (Carom Seeds): ½ Tea Spoon-This is the King Maker of this recipe ;)

Hing :1/4 Spoon

Turmeric: ¼ spoon

Amchoor: ½ Tea Spoon

Dhaniya Powder: ½ Tea Spoon

Chilly Powder: ½ Tea Spoon

Curry Leaves : a few

Finely Chopped Coriander : 2-3 Tea spoons

Salt: As per taste

Oil: 1 tea spoon

Method

Wash the arabi to remove the mud and peel them. It has to be washed multiple number of times to remove the mud completely.

Wipe them dry before chopping. Otherwise it becomes sticky.

Slit length wise in the middle and cut into thin long strips

Take it into a microwave bowl and heat it in oven for 2-3 mins

Now add few drops of oil and mix the pieces well

Again heat it oven for 2-3 mins. Stir it well and repeat the process again until the arabi turns soft. I cooked them all together for approx 10 mins. Make sure pieces do not stick to each other. To avoid this we need to stir the arabi every 2 mins. Otherwise it becomes difficult to separate the pieces as it becomes slightly hard after taking out of the oven.

Heat oil in a pan and add jeera and ajwain and allow them to splutter.

Now add curry leaves, hing, turmeric and fry for a min.

Transfer the arabi pieces into the pan and fry them until required crispiness is attained. More oil needs to be added for increased crispy texture.

Now add salt, chilly powder, dhaniya powder, amchoor powder and mix well.

Add chopped coriander and simmer for 2 mins

Serve it with hot rice

Arbi ki sabzi , chamadumpa fry- A simple dish that serves great as a side dish for hot rice and can be eaten as a snack in the evening.

 

Arbi Fry
 
Recipe Type: Curries
Cuisine: Indian
Author: Krish
Stir fired Taro Root Flavored with Carom Seeds
Ingredients
  • Arbi/Cola cassia: Around 350 Gms (Washed and Peeled)
  • Jeera: ½ Tea Spoon
  • Ajwain (Carom Seeds): ½ Tea Spoon-This is the King Maker of this recipe 😉
  • Hing :1/4 Spoon
  • Turmeric: ¼ spoon
  • Amchoor: ½ Tea Spoon
  • Dhaniya Powder: ½ Tea Spoon
  • Chilly Powder: ½ Tea Spoon
  • Curry Leaves : a few
  • Finely Chopped Coriander : 2-3 Tea spoons
  • Salt: As per taste
  • Oil: 1 tea spoon
Instructions
  1. • Wash the Arbi to remove the mud and peel them. It has to be washed multiple number of times to remove the mud completely.
  2. • Wipe them dry before chopping. Otherwise it becomes sticky.
  3. • Slit length wise in the middle and cut into thin long strips
  4. • Take it into a microwave bowl and heat it in oven for 2-3 mins
  5. • Now add few drops of oil and mix the pieces well
  6. • Again heat it oven for 2-3 mins. Stir it well and repeat the process again until the Arbi turns soft. I cooked them all together for approx 10 mins. Make sure pieces do not stick to each other. To avoid this we need to stir the Arbi every 2 mins. Otherwise it becomes difficult to separate the pieces as it becomes slightly hard after taking out of the oven.
  7. • Heat oil in a pan and add jeera and ajwain and allow them to splutter.
  8. • Now add curry leaves, hing, turmeric and fry for a min
  9. • Transfer the Arbi pieces into the pan and fry them until required crispiness is attained. More oil needs to be added for increased crispy texture.
  10. • Now add salt, chilly powder, dhaniya powder, amchoor powder and mix well
  11. • Add chopped coriander and simmer for 2 mins
  12. • Serve it with hot rice
  13. Variations
  14. • Arbi can be fried until they turn crispy, just like chips
  15. • The quantity of Ajawain can be increased for a strong flavor especially when prepared as snacks. Also more chilly and amchoor powders can be added depending upon the spice and sourness required.
  16. • Alternatively Arbi can be boiled (as a whole) and then the above procedure of shallow frying can be followed. By this method the Arbi would be crispy on top and soft from inside. This really gives the cutlety texture. But when you boil it you need to be able to manage the sticky texture. In this method the soft outer layer gets separated from the pieces and
  17. • After boiling it can also be deep fried and then the above mentioned seasoning and spices can be added. This is for people who are not worried about of oily food. And you call these ‘Pakoras”.
 
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