Arbi Curry or Arbi Masala formula may be a tart and spiced curry made with taro roots or colocasia roots. Typically a simple and scrumptious curry formula and tastes so great. You’ll make the curry amid the Hindu fasting (vrat) or on non-fasting days.
Arbi Curry Recipe:
INGREDIENTS –
- 10 to 12 colocasia roots or taro roots
- ½ teaspoon carom seeds (ajwain)
- ½ teaspoon turmeric powder
- ½ teaspoon ruddy chili powder
- ½ teaspoon Garam Masala
- 2 tablespoon oil
- 1 to 1.5 glasses water or include as required
- salt as required
- 1 tablespoon coriander clears out – chopped or chopped mint clears out
” For making tomato glue “
- 3 tomatoes – medium-sized, generally chopped
- 1 green chili
- 1-inch ginger
- 1 teaspoon cumin seeds
INSTRUCTIONS –
” Cooking taro roots “
- Flush the taro roots altogether in water and evacuate the mud or soil clinging on them.
- In a 3 liter weight cooker, cook the taro roots in water covering them from best for 1 to 2 shrieks on medium warm until delicate and mollified.
- When the weight falls normally, at that point it opens the top of the cooker.
- Deplete the water and set aside the cooked arbi to cool.
- When warm or cool, peel the skins and cut the taro roots into 2 or 4 pieces vertically.
- Mix or pound all the fixings said beneath the heading over.
” Making Arbi curry “
- Warm oil. Include the carom seeds and sear them on the moo warm.
- At that point include the ground or mixed tomato glue.
- Mix and include all the ground flavor powders one by one.
- Broil the tomato glue till the oil isolates. This will take around 6 to 7 minutes.
- At that point include water, shake salt and the bubbled arbi pieces.
- For a marginally thicker consistency, include less water.
- Stew for a few 6 to 7 minutes till the curry gets to be smooth and thickens a small bit.
- Embellish with mint or coriander, clear out and serve Arbi Masala hot with any level bread or steamed rice.
