Arbi is the Indian vegetable dish. It is the eddoe vegetable in pakistan and india. Arbi is called as chamadumpalu in telugu. Arbi is in small in size like ginger. Eddoe grows majorly in poorer soil, dry climates and in cool temperature. Arbi is also called with names like Eddoe and Kochur mukhi. Arbi dishes are too tasty and yummy. We can make lot of varaities with arbi like fry, curry or chips. Let’s see one of the recipes of arbi curry which is very famous.
How to make arabi/chamadumpala/taro root curry
- Finely chopped onion = 1
- Chamadumpalu / taro root /arbi = ¼ kg
- Green chillis = 3
- Curry leaves = 12
- Finely chopped tomatoes = 2
- Red chilli powder = 1tbsp
- Turmeric = ¼ tbsp
- Jaggery or sugar = 1tbsp
- Coriander powder = 1tbsp
- Tamarind (for making pulp)
- Coriander leaves
- Oil = 2tbsp
- Methi seeds and mustard seeds(for tempering)
Step 1: Take a bowl with half of water and dip the arbi /chamadumpalu and boil it for 20 mins till becomes smooth.
Step 2: Switch off the flame and peel of arbi and keep a side.
Step 3: Heat the oil in pan.
Step 4: Add the mustard seeds, methi and curry leaves to the oil. Till the flavors come out.
Step 5: Add onions and green chillis. Let it fry till the onions becomes light brown.
Step 6: Put turmeric, salt, red chilli powder and coriander powder. Mix well.
Step 7: Now its time to add the tomatoes. Cook them for 5 mins.
Step 8: Add the Arbi /chamadumpalu which you have boiled and kept a side.
Step 9: Mix the arbi /chamadumpalu well so that the flavors of ingredients should absorb to the arbis.
Step 10: Mean while make a tamarind pulp and add them to the arbis content along with the jiggery and 2 cups of water.
Step 11: Allow it to cook for 10 mins. It should form an thick gravy.
Step 12: Since it is an gravy it will be slight watery consistence.
Step 13: Before switching off the flame add coriander leaves. Serve the hot and delicious arbi curry and plate it nicely according to your taste.