It’s been long since I have told you an story related with food or recipe…..it’s not because I am bored of telling stories or feeling lazy to ramble….it’s because of my little toddler…who thinks mom just plays with key board making tap-tap sound and seeing mammu and pa, that’s what she calls for food and drink…..so she too wants to play with me….she comes near to me and sits on my lap and starts to type…clicks mouse and smiles seeing me…..I just can’t tell her anything more……Did I tell you…. her sweet smile is simply intoxicating and magical….From the little time I squeeze when little M goes to sleep in night, I try to post and update my blog….Let me tell you enjoying mommyhood is the best feeling in the world and best unpaid job where the returns are never calculated and joys are always doubled….Every milestone crossed by the little angel adds an new feather to your hat….giving your heart relief and satisfaction of job done correctly….
Jumping into today’s recipe….It’s my mom-in-laws and hubby dear’s favourite recipe. They both always like the food to be an perfect blend of spiciness and tanginess. When I was there on a trip to my MIL’s place recently…she made this spicy and tangy gravy based Arbi/taro root recipe….which I loved to the full……I never tasted taro root in tangy gravy before. The soft taro root soaking in tangy tamarind gravy is an utmost delectable recipe….Soon after having my meal…I took my book and noted down the recipe from her…in the last she even told me how to garnish the recipe for the clicks…. 😉 It’s one of the simple recipe and really an tangy recipe to tingle your taste buds….Hot steamed rice and this arvi ka khatta salan is simple combo to quick fix your lunch or dinner….
- ½ kg Arvi/Arbi/Taro Root/ Colocasia
- 1 big Onion, sliced
- ½ tbsp. Coriander seeds, dry roasted
- 3 cloves Garlic
- 1 Clove
- 1 Cinnamon (half inch piece)
- 5 tbsp. dry Coconut powder
- 5 tbsp. thick Tamarind extract
- 1½ tbsp. Red chilli powder
- ½ tbsp. Turmeric powder
- Soak arvi in water for 10 minutes and wash thoroughly. Pressure cook for one whistle.
- Let the steam evaporate and then open the lid. Place the arvi in a colander and run cold water. Peel the skin and set aside.
- Grind and make smooth paste of sliced onions, coriander seeds, garlic, clove, cinnamon and dry coconut powder. Set aside.
- In a heavy bottom cooking vessel add oil and when it heats up add above ground paste, red chilli powder, turmeric powder and salt. Fry on low till the mixture turns nice brown (keep any eye otherwise it will burn).
- Now add peeled arvi to the mixture and gently stir in such a way to coat the arvi with the mixture. Cook for 2-3 minutes on low flame.
- Now add tamarind extract and 1½ glasses of water. Mix well. Give the mixture a boil on high and lower the flame to cook till raw smell of tamarind disappears may be around 10-15 minutes. Check for salt.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.
- Serve with hot boiled white rice and papad.
- In case you are not a big fan of arvi, you can substitute it with potatoes.
- You can substitute arvi with boiled eggs.
- Read my notes and tips on cooking arvi at Arvi Ka Salan.
- I have used small sized arbi, so you case the tiny soft balls in the pictures…..If you are using the big ones then chop them into roundels after pressure cooking or boiling.