Arbi Recipe Gravy Curry

Arbi recipe gravy curry is a unique and different way of using arbi or arvi in this curry. Arbi recipe here is a liquid based gravy curry into which goes tamarind extracted pulp and to thicken the gravy, paste of rice flour is added .

                   Arbi or arvi is a very rarely used vegetable but it actually is a very tasty vegetable if made into a curry or fried or made into any chutney. Today’s post is a Hyderabadi Arbi recipe where I have used arbi as kadhi. Every vegetable can be used to make kadhi such as bhindi ki kadhi, baingan ki kadhi etc..

                    The flavor of the dish is slightly tangy as tamarind water or pulp is added but, the flavor is balanced if rice flour paste or chick pea flour paste is added into it. Rice flour paste acts as thickening substance to any curry.

                   Arvi gosht  recipe is also one of the common recipes made in Hyderabadi households into which gosht or mutton is added to the kadhi or gravy curry. It goes well with rice but can also be eaten with rotis.

 It can be made occasionally during Sundays or during your free time. Arbi Recipe is a dish which can be tried and the efforts put into this kadhi can never go waste.

                    Arbi or arvi is commonly called as colocasia or taro in english terminology. Arbi has got lots of health benefits as it is very digestible and the leaves of this vegetable are good sources of Vitamins A and C.

                         Do follow the instructions carefully to make this arbi recipe which can also be called as arbi kadhi. Also check arvi gosht recipe from my blog where mutton is added to lift up the flavors of this wonderful vegetable.

 Watch the video with step by step procedure to make arbi recipe gravy curry or kadhi:

The Curry in the video has been made in a pressure cooker …

 Arbi Recipe details below:

Arbi Recipe Gravy Curry

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Author: Asiya

Recipe type: Mutton Recipe

Cuisine: Hyderabadi

Serves: 6-7

Ingredients

• 750 gms arbi/colocasia/taro root
• 2 tbsp oil
• 2 -3 medium sized onions finely sliced
• 3-4 slit green chillies
• salt to taste
• 2 tsp full red chilli powder
• ½ tsp turmeric powder
• 1 tbsp ginger garlic paste
• 3-4 tomatoes finely chopped
• 1 small lemon sized tamarind extracted pulp
• 2 tbsp paste of rice flour
• 1 tbsp chopped coriander leaves
• 6-7 fresh curry leaves

Instructions

1. Firstly, in a pressure cooker, add oil, add sliced onions and slit green chillies saute until onions get transparent.
2. Add ginger garlic paste and saute for few minutes to get rid of the raw smell.
3. Add salt, red chilli powder, turmeric powder, mix well and cook for few seconds.
4. Add arbi pieces into it, mix well, add chopped tomatoes and cook until they get soft.
5. Add little water about 2 small cups and pressure cook for about 5-6 whistles to make them soft.
6. Add tamarind extracted pulp, add salt if required.
7. Also add paste of rice flour into the arbi curry. Keep stirring while adding the paste to avoid lumps.(Keep the flame low while adding the paste).
8. Add curry leaves and coriander leaves .
9. Bring the whole curry to a boil.
10. The arbi recipe is done..
11. Serve hot with rice.

Notes

To make rice flour paste, take 2 tbsp of dry rice powder in a bowl and mix it with water enough to make a paste that is neither thin nor thick.Keep stirring while adding water to avoid forming of lumps. Add this paste into the curry.

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