Arbi Ki Bhujia | Arbi Dry Sabzi | Sukhi Arbi ki Sabzi

Colocasia(Arbi) is one of my favorite vegetable and I always end up preparing simple Chamadumpa Vepudu(Arbi fry) with it which is a typical Andhra preparation that goes well with the rice.I love to eat arbi mostly in the dry form like Chamadumpa Vepudu, Arbi ki bhujia or sukhi Arbi or Arbi Tikka but if you are looking for gravies you can check out this Arbi ka Salan recipe too.

We usually prepare arbi fry in a simple way - we boil the arbi and then it is peeled,cut and fried(deep fried or shallow fried) and sprinkle with simple spices.But today I am posting a preparation where we use raw arbi to make this stir fry.I got to know about this preparation of North Indian style arbi ki bhujia only through my cook when we were in Mumbai and we absolutely loved it.I usually prepare it as a side dish when we prepare heavy gravies like chole or rajma and that combination works great with rotis.It tastes even nice with rice and dal too.Now off to the recipe.

Arbi Ki Bhujia | Dry Arbi Sabzi Recipe:

Serves 2-3 | Author: Prathibha

Prep time: 15 mins | Cooking time; 20 mins | Total time: 35 mins

Cuisine: North Indian | Category: Main Course-Side dish

Ingredients:

250 gms Arbi/Colocasia

1.5 tsp Carom seeds(Ajwain)

1 tsp Red Chili powder

1/2 tsp Turmeric powder

1.5 -2 tsp Amchur powder(Dry Mango powder)

Salt to taste

2 tbsp Mustard Oil(or any regular oil)

Lemon wedges, to serve

Method:

• Wash the colacassia nicely and scrape the skin off using a knife and wash them thoroughly again. I would suggest you to wear gloves for this step as arbi gives itchiness to the skin.

• Cut arbi into thin slices length wise and cut them into strips looking like thin french fries.
• Heat oil in a flat pan and add carom seeds and let them sizzle and then add cut arbi strips and fry them well for 12-15 mins until you see them turning brown in color and got cooked thoroughly inside.

• Add salt, red chili powder, turmeric powder and amchur powder and mix well and let it cook for a couple of minutes more.
• Switch off the flame and let them rest for an hour two.
• Heat them over medium flame until they turn crispy again and serve.

Serve it with phulkas/rotis/parathas or rice along with lemon wedges. The addition of lemon reduces the itchiness caused by the arbi sometimes.

Notes:

1. It is a simple stir fry recipe where the flavors play a major role.The addition of mustard oil, carom seeds and amchur powder gives its own taste to this stir fry.
2. I suggest you to add more amchur powder than regular as it helps in reducing the itchiness created by arbi.Also, it is suggested to let the curry sit for an hour or two else it might cause itchiness to yur throat when eaten fresh.

Technorati Tags: arbi ki sukhi sabzi, sukhi arbi sabzi, arbi ki bhujiya, colacassia stir fry, arbi stir fry, side dish for rotis, north indian curry recipes, arbi recipes, taro root stir fry, arbi dry sabzi

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Arbi Ka Salan | Arbi Masala Gravy | Taro Root Sabzi

Taro root (Arbi) is one of the most tastiest vegetables and we both are really fond of this vegetable. I usually prepare Arbi fry and Arbi Roast more often than the gravy versions. The preparation of arbi gravy is similar to any other gravy just that we need to fry the taro root well before adding to the gravy.If the taro root is not properly fried it would turn sticky in gravies. You can prepare this gravy for both rice and roti varieties.

Arbi Ka Salan | Arbi Sabzi:
Serves 2

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: Indian | Category: Side Dish- Main Course

Ingredients:

250 gms Arbi/Taro Root

2 medium Onions, roughly chopped

2 large Tomatoes, roughly chopped
1 tbsp. chopped coriander
1 tbsp. Rice flour

1 tbsp. Ginger Garlic Paste

1 tsp Red Chili Powder

1 tsp Coriander Powder

1/2 tsp Cumin Powder

1/4 tsp Garam Masala

1/4 tsp Turmeric Powder

1/2 tsp Amchur Powder

1/2 tsp Cumin Seeds

Salt to taste
1 1/2 tbsp. Oil

Oil,to deep fry

Method:

• Wash and boil Arbi until it is slightly soft for approx. 12-15 mins. You should be able to prick it easily with a fork. Cool it and peel the skin and cut into rounds of 1/2" thickness.
• Add Rice flour, Salt and 1/2 tsp Red chili powder to it and mix it nicely. Deep fry the taro root pieces until it is slightly golden brown in color and remove them and keep aside. You can either do this process in oven (follow this post )if you want to avoid deep frying or slightly sauté the taro root pieces in a tbsp of oil until it is slightly crisp and remove them and keep aside.
• Grind onions and tomatoes into a fine paste.
• Heat oil in a kadai/pan and add cumin seeds and add ginger-garlic paste and fry well. Add ground onion-tomato paste and fry well until the oil leaves the edges.
• Add red chili powder, turmeric powder, amchur powder, coriander powder, garam masala, cumin powder, salt and fry again for 1-2 mins.
• Add fried arbi(taro root) pieces and fry for a minute and roughly add 1 - 1.5 cups of water and boil for 8-10 mins.
• Garnish with coriander at the end.

Serve it hot with Roti/Phulka/Chapati/Rice.

Notes:

1. You can use any other vegetable like potato or yam or eggplant or Raw Banana and follow the same process.
2. You can use besan instead of rice flour in the above recipe.

Technorati Tags: arbi ka salan, taro root sabzi, north indian curry, arbi gravy, arbi masala, chamadumpa kura, gravies, gravy curries

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Arbi Roast | Chamadumpa Vepudu

According to me, Arbi(Taro root) is one of the most tastiest vegetables and I prepare it almost every weekend as TH is also very fond of it. I make mostly dry preparations like arbi fry,arbi roast to pair with rice or as marinated dahi arbi roast or arbi ajwaini which pairs nicely with rotis.Arbi fry tastes best when it is deep fried and as I do not use much oil in my cooking I prefer to do it in my oven which not only saves my time but also consumes very less oil. I use my oven often in my cooking and it helps in preparing most of the vegetable fries - potatoes, ladies finger, raw banana, yam with very less oil.

Check out other fry recipes in my blog.

• Akakarakaya Vepudu | Kantola(Indian Teasel Gourd) Fry
• Alu Fry | Potato Fry
• Bendakaya(Ladies-finger) Fry 
• Dondakaya(Tindora) Stir fry
• Spicy Potato Roast | Crispy Alu Fry 
• Yam(Kandagadda) fry

Arbi(Taro root) Roast | Chamadumpa Vepudu:

Serves 2

Prep time: 10 mins | Cooking time: 30 mins | Total time: 1hr(with cooling time)

Cuisine: South Indian | Category: Stir fry|Curry

Ingredients:

250 gms Arbi(Taro root)

1 tbsp Rice flour

1 tsp Red chili powder

1/4 tsp Turmeric powder

1/2 tsp Amchur powder(optional)

Salt to taste

1 tbsp Oil

to temper:

1 tsp Urad dal

1/2 tsp Mustard seeds

2 Red chillies,broken 

a sprig of Curry leaves

1 tbsp Oil

Method:

• Soak arbi in water for some time and rub it nicely to remove extra dirt and wash it  properly in few changes of water.Pressure cook arbi with enough water for 1 whistle.Let them cool completely.Peel the skin and chop them into big chunks.
• In a bowl add chopped taro root(arbi) and sprinkle rice flour, red chili powder, turmeric powder, amchur powder, salt and oil to it and gently mix so that the spice mix coats all the pieces nicely.You can add more rice flour if you need and also adjust the seasonings according to your wish.
• Now follow any of these 3 methods which I mentioned below.I followed the oven method which is healthy and less calorie version and also yields very crispy fry.

method1:

• Line the baking tray with silver foil and arrange these slices in a single layer and sprinkle some oil over it and bake in oven at 160 deg for 20-25 mins.Keep an eye after 20 mins so that they will not get burnt.If the edges are crispy and changes its color means its done.Do not over bake them,they will become tough.

method2:

• Deep fry them in oil until golden brown and crisp.

method3:

• In a wide non-stick kadai heat 2 tbsp oil and arrange the taro root pieces in a single layer and let them fry for 12-15 mins until crisp.Give a stir in between so that they don't get burnt.
• Heat the kadai and add 1 tbsp oil and heat it.
• Add mustard seeds and let them crackle and then add urad dal,red chillies and curry leaves to it.
• Add fried taro root chunks (prepared by following any of the three methods mentioned above) and fry them on medium-high flame for 2-3 mins.

Serve them hot with rice or as a side dish for sambar/rasam with rice.

Notes:

1. These kind of roasts/fry will loose their crispiness after a while,so its better to serve immediately.
2. In case you want to serve later you can roast them again in the same pan for 4-5 mins on medium flame to get the crispiness back at the time of serving.
3. You can follow the same process for potatoes,baby potatoes and Raw Bananas.
4. You can replace rice flour with besan(chickpea flour).
5. You can add sambar powder along with red chili powder in the recipe.
6. Do not cook for long as the taro root will get mushy.

Technorati Tags: arbi roast, taro root fry, how to make arbi roast, arbi recipes, arvi recipes, arbi sabzi, side dish for rice, crispy arbi roast, chamagadda fry, chamadumpa fry

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