dhaba style dum arbi /arbi gravy /taro root colocasia sabji
dhaba style dum arbi /arbi gravy /taro root colocasia sabji
This is a dhaba style dum arbi /arbi gravy /taro root colocasia sabji. Not so good looking vegetable with slimy texture is most neglected one but if you know about its health benefits you will not just avoid it. Many variations of recipes are made with this taro root within India in different regions. This is a special gravy you can try that is so delicious and flavourful. You can have it with chappathi, phulka’s and jeera pulav or rice. Personally I don’t like to have it with plain rice. Instead of oil you can use ghee for making tadka. I have used the same oil for the gravy from which I have fried Arbi. By this the whole sabji will become so delicious If you want to just shallow fry the vegetable with less oil
you can make it. Do not over cook the Arbi it should be done to perfection to get the perfect end results. Otherwise your vegetable will not hold its shape and end result will not be that good. As I was making dhaba style gravy used more oil to get that same taste. Do try this Dum arbi for sure and give me the feedback.
Watch on youtube;
More recipes;
seppankilangu kara kulambu /Arbi(taro/colocasia) puli kuzhambu
Crispy deep fried taro /Seppankizhangu dry fry
taro root fry/seppankizhangu roast( Colocasia/Arbi)
dhaba style dum arbi /arbi gravy /taro root colocasia sabji
INGREDIENTS:
To fry Arbi:
Arbi /taroroot/seppankilangu – 300 gm
Chilli powder – 11/2 tsp
Turmeric powder – a pinch
Saunf powder/fennel powder – 1/4 tsp
Garam masala – 1/4 tsp
Coriander powder – 1/4 tsp
Salt as needed for this mixture
Oil – 8 tbsp or as needed to fry
For dum gravy:
Jeera/seeragam – 11/2 tsp
Onion minced – 3/4 cup
Tomatoes ground – 3/4 cup
Ginger garlic paste – 1 tbsp
Mixture of Kashmiri & – 2 tbsp
Normal chilli powder
Coriander powder – 1 tbsp
Saunf powder/fennel powder – 1/2 tbsp
Turmeric powder – 1 tsp
Garam masala powder – 1/2 tbsp
Kasuri methi – 1/2 tbsp
Salt as per need for the gravy
Curd – 2-3 tbsp
Some chopped coriander
METHOD;
1.Wash arbi and let it cook in open pan or in pressure cooker just right but not overdone.
2.Now drain when cool peel skin of arbi give a press for each one of them and keep.
3.Now add all the masalas given “to fryarbi” portion with salt and let it sit for 5 minutes.
4.Then in a kadai with hot oil fry them golden and take out in a tissue and keep ready.
5.Using the same oil filter it and take it in another kadai add cumin.
6.Then onions to golden.
7.Add ginger garlic saute till rawness goes off.
8.Add all the spices given in the “fordumgravy” section and stir in till rawness goes off.
9.Now add in the tomatoes and cook till oil oozes.
10.Add water needed to make gravy let it boil.
11.Add curd and kasuri methi and let it boil.
12.Add the fried arbi bring the flame to medium and close with lid, let it dum for 10 minutes.
13.Open lid garnish with some chopped coriander and its ready to serve.
dhaba style dum arbi /arbi gravy /taro root colocasia sabji
Ingredients
To fry Arbi:
- Arbi /taroroot/seppankilangu - 300 gm
- Chilli powder - 11/2 tsp
- Turmeric powder - a pinch
- Saunf powder/fennel powder - 1/4 tsp
- Garam masala - 1/4 tsp
- Coriander powder - 1/4 tsp
- Salt as needed for this mixture
- Oil - 8 tbsp or as needed to fry
For dum gravy:
- Jeera/seeragam - 11/2 tsp
- Onion minced - 3/4 cup
- Tomatoes ground - 3/4 cup
- Ginger garlic paste - 1 tbsp
- Mixture of Kashmiri & - 2 tbsp
Normal chilli powder
- Coriander powder - 1 tbsp
- Saunf powder/fennel powder - 1/2 tbsp
- Turmeric powder - 1 tsp
- Garam masala powder - 1/2 tbsp
- Kasuri methi - 1/2 tbsp
- Salt as per need for the gravy
- Curd - 2-3 tbsp
- Some chopped coriander
Instructions
- Wash arbi and let it cook in open pan or in pressure cooker just right but not overdone.2.Now drain when cool peel skin of arbi give a press for each one of them and keep.3.Now add all the masalas given “to fryarbi” portion with salt and let it sit for 5 minutes.4.Then in a kadai with hot oil fry them golden and take out in a tissue and keep ready.5.Using the same oil filter it and take it another kadai add cumin.6.Then onions to golden.7.Add ginger garlic saute till rawness goes off.8.Add all the spices given in the “fordumgravy” section and stir in till rawness goes off.9.Now add in the tomatoes and cook till oil oozes.10.Add water needed to make gravy let it boil.11.Add curd and kasuri methi and let it boil.13.Add the fried arbi bring the flame to medium and close with lid, let it dum for 10 minutes.14.Open lid garnish with some chopped coriander and its ready to serve.
Notes
- You can have it with chappathi, phulka’s and jeera pulav or rice.
- You can use mustard oil or ghee for making gravy for more flavour.
- I have pressed arbi so that it cooks through the gravy.
- I have used the same fried oil for gravy for the taste and flavour.