Taro is called with different names like Arbi, colocasia, chamadumpa, sempu or kesavedantu. Here is the quick recipe of colocasia or arbi or taro root gravy. Gravy dishes are very famous and act as side dishes for any food items. Most of the gravies are prepared by using tamarind juice. This gives the dish a sour taste. Colocasia is one of the root vegetable which we can see often in markets. In Andhra this dish is called with name chamadumpala pulusu. Arbi gravy is very tasty and delicious dish. Gravy consists of boiled taro and finally the dish is dressed with coriander leaves.
Taro root is having lot more calories when compared with potatoes. Eating of taro vegetable gives not only taste but also having many health benefits like helps in reducing weight loss, fiber in colocasia helps in easy digestion, reduces fatigue, controls blood pressure, Vitamin C in chamadumpa boosts immune system and acts as a antioxidant. Though the taro vegetable doesn’t give any aroma but after cooking the dish you can enjoy eating this crunchy vegetable.
Preparing of this dish is very easy and simple. This taro gravy can also be eaten as a side dish in chapathis or dosa. I have mixed this gravy in hot rice by adding little plain dal. The taste is really good and sure even you will enjoy tasting it. Start cooking this gravy item at your kitchen with our cool and tasty recipe.
Arbi / colocasia / Taro gravy recipe
Preparation time : 30 mins
Cooking time : 15mins
Serving : 4 members
- Colocasia – ¼ kg
- Tamarind – Big lemon size
- Onions – 2
- Green chilies – 4
- Turmeric – ½ tbsp
- Tempering seeds – 1tbsp
- Jaggery grate – 4tbsp
- Red chili powder – 2tbsp
- Salt (required)
- Oil – 4tbsp
- Curry leaves
- Coriander leaves
How to Make
Step 1: Wash the colocasia in a fresh water.
Step 2: Take a pressure cooker add 1 glass of water to it.
Step 3: Add washed colocasia into the cooker. Cover the pressure cooker with lid.
Step 4: Keep weight on the lid. Cook the colocasias till the cooker gives 2 whistles.
Step 5: Turn off the flame and drain the hot water in the cooker. Pour the cool water into the cooker.
Step 6: Let the colocasias get cool in that.
Step 7: Meanwhile soak the tamarind in water.
Step 8: Chop the onions and green chilies and keep them a side.
Step 9: Now start peeling the skin of colocasias. Collect them into a plate.
Step 10: Take a vessel on stove and add oil to it.
Step 11: After oil getting hot add tempering seeds to it.
Step 12: Add chopped onions and green chilies to it.
Step 13: Fry them nicely. Add curry leaves.
Step 14: Now add colocasia into the onions.
Step 15: Fry it for 5 minutes, so that the gum substance in colocasia pieces goes out.
Step 16: Now take the soaked tamarind and make the juice from it.
Step 17: Pour that juice into the vessel.
Step 18: Add salt, turmeric, red chili powder and jaggery to the colocasia juice.
Step 19: Mix well all the ingredients and cover the vessel with lid. Cook it in low flame for 10 mins.
Step 20: You can observe the thick gravy mixture in the vessel. Now turn off the flame and add coriander leaves.
Taste this colocasia gravy with hot rice or chapathis or rotis.
If you want to taste this dish with different flavor in hot rice then cook plain dal in pressure cooker. Add the dal while mixing this gravy with hot rice and taste the dish.