Sukhi Arbi/ colocosia/ how to make dry arbi stir fry

sukhi arbi/ taro/arvi  Sukhi Arbi/ colocosia/ how to make dry arbi stir fry sukhiarbi10

Arbi is a root vegetable that is usually available in winter. The other names that that one can resonate with are colocasia, arvi, taro root, shyavi gadde. Sukhi arbi/colocasia makes a tasty accompaniment with any meal.

It is a powerhouse of nutrients. It is rich in dietary fibre and nutrition. It has other minerals as zinc, potassium ands magnesium.The leaves too are used in making a different kind of fritter, patrode, that is very tasty.

Today, is the beginning of another new year. Stepping into 2018 with a lot of good thoughts and positivity. Wishing one and all a Happy New Year. May the year be filled with peace and happiness.

Here is a sukhi arbi/ colocasia recipe for you. It can be eaten as a snack also.

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sukhi arbi

Sukhi Arbi/ Colocasia

Ingredients:

  • 1/2 kilogram arbi/ colocasia / arvi/ taro root
  • 2 tablespoon oil
  • 1/2 teaspoon mustard
  • 1/4 teaspoon turmeric
  • a pinch of asafoetida
  • 2 teaspoon chilly powder
  • salt to taste

Method:

  1. Wash the arbi well by changing water.
  2. Steam it in a pressure cooker or in a pan. It should be moderately cooked.
  3. Peel the skin and cut into small circles.
  4. Heat oil in a thick bottom pan. Add mustard seeds, as it splutters, put asafoetida and turmeric powder, then add the cut pieces.
  5. Cook on a slow flame until it is done and crispy.
  6. Add salt and chilly powder, heat for a few more minutes, remove and serve.

Take a tip: The cooked arbi tends to give an itch to the hands on peeling the skin. Apply oil to the palms.

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arbi

Arbi or colocosia is washed well in water.

 

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boiled  arbi

Arbi is boiled in water here.

 

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skin is peeled of arbi

Peel the skin of arbi.

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sukhi arbi

Cut into small pieces.

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seasoning

Make a seasoning.

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sukhi arbi in the making

Put the cut pieces into it.

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sukhi arbi

Cook on a slow flame until it done and should be crisp. Add salt and chilly powder to it.

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sukhi arbi

Sukhi arbi/ colocasia is ready to serve.

Take a tip:

  • Apply oil to the hands before peeling, it does give a itching sensation sometimes.
  • Add a little more oil if needed while cooking, this tends to use more oil.
  • Do not pressure cook with whistle. Mushy ones cannot be cooked here.
  • Arbi needs to be well roasted, it gives irritation to the throat if not cooked well.

Sukhi arbi/ colocasia/ taro

Sukhi arbi or dry colocasia stir fry makes a good accompaniment with any meal. Kids love to binge it as a snack

Course accompaniment, arbi recipe, dry sabzi, Side Dish
Cuisine Indian, South Indian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Author jayashree

Ingredients

  • 1/2 kilogram arbi
  • 2 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon asafoetida
  • 1/4 teaspoon turmeric powder
  • 2 teaspoon chilly powder
  • salt to taste

Instructions

  1. Wash the arbi by changing the water a couple of times.

  2. Boil it until it is tender.

  3. Peel the skin, cut into circular discs.

  4. Heat oil in a thick bottom pan. Make the seasoning, put the mustard seeds, as it splutters, put asafoetida and turmeric. Put the cut pieces into it. 

  5. Cook on a low flame. Keep stirring at constant intervals so that it does not get burnt.

  6. The arbi should be crisp on the outside and well cooked. 

  7. Put salt and chilly powder, mix and allow to cook for a few more minutes.

  8. Serve it as an accompaniment with rice or chapati.

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sukhi arbi/taro/arvi

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A few arbi recipes by co-bloggers

 

Tuvar lilva masala curry| Green pigeon peas curry| Togare kalu curry

Tuvar lilva masala  Tuvar lilva masala curry| Green pigeon peas curry| Togare kalu curry Tuvar masala

Winter brings its own blessings, fresh vegetables are available. There is no dearth for greens. Green pigeon peas are the fresh form of tuvar dal and is available in winter. Tuvar lilva masala curry is a tasty and easy to make accompaniment that can be paired with chapati or phulka.

The other names for Tuvar lilva are green pigeon peas and togare kalu

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Tuvar lilva masala curry

The green pigeon peas can be shelled and stored in refrigerator for a few days.

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Let’s get cooking Tuvar Lilva Masala Curry

Ingredients:

  • 1 bowl green pigeon peas ( 1 bowl= 200 ml)
  • 2 teaspoon oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric powder
  • salt to taste

Grind to a paste:

  • 2 onion
  • 2 tomato
  • 1/2 inch ginger
  • 3 cloves garlic

Grind to a paste:

  • 1 bowl coriander leaves
  • 1 green chilly
  • 1tablespoon pumpkin seeds

Method:

  1. Boil green pigeon peas with a little salt. Alternatively, you can pressure cook.
  2. Soak pumpkin seeds for half an hour in some water.
  3. Blanch the tomatoes. Make a paste of onion, tomato, ginger and garlic.
  4. Make a paste of coriander, green chilly and pumpkin seeds.
  5. Take oil in a pan, add cumin, as it splutters put the onion and tomato puree. Saute it well for a few minutes.
  6. Add the green paste to it. Put salt. Let cook for two minutes.
  7. Now, add the cooked pigeon peas, mix and simmer for sometime.
  8. Tuvar lilva curry is ready to serve.
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Tuvar lilva masala curry

Take a tip:

  • Add more green chilly if you want it spicy.

Tuvar lilva masala curry

Tuvar lilva masala curry is a tasty accompaniment that can be made during winters.

Course accompaniment, curry, gravy, Side Dish
Cuisine Indian, Vegan,
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author jayashree

Ingredients

  • 1 cup tuvar lilva 1 cup =200 ml used
  • 2 teaspoon oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric powder

Grind to a paste

  • 2 onion
  • 2 tomato
  • 1 inch ginger
  • 3 cloves garlic

Grind to a paste

  • 1 green chilly
  • 2 tablespoon coriander
  • 1 tablespoon pumpkin seeds

Instructions

  1. Boil  tuvar lilva with a little salt. Alternatively, you can pressure cook it.

  2. Soak the pumpkin seeds in water for half an hour.

  3. Blanch the tomatoes, peel the skin and grind all the ingredients together.

  4. Grind pumkin seeds along with coriander and green chilly to a paste. 

  5. Take oil in a pan. Add cumin, as it splutters, put the onion and tomato paste. Saute it for sometime. Put turmeric powder  and mix it well. 

  6. Add the green paste and salt to it. Let cook for sometime.

  7. Then, add the cooked green pigeon peas. Let simmer for five minutes. Green pigeon peas curry is ready to serve.

Recipe Notes

Add an extra green chilly if you want it spicy.

Tuvar lilva masala  Tuvar lilva masala curry| Green pigeon peas curry| Togare kalu curry Tuvar masala 200x300

Tuvar lilva masala

Other tuvar liva recipes from my co-bloggers Fresh Toor Curry  Fresh Tuvar Curry

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Gongura chutney/ Pundi chutney / Sorrel leaves cooking

gongura chutney  Gongura chutney/ Pundi chutney / Sorrel leaves cooking gongura chutney1

Gongura leaves are widely used in cooking, the tangy flavour does makes the dishes delicious. Gongura chutney or pundi chutney is commonly prepared in South India.It makes a good accompaniment with jowar roti.

Varied names of Sorrel

Different regions call it by different names.The English name is Sorrel or Kenaf. It is popular as  Gongura in Andhra Pradesh, Pundi palya in Karnataka, Pulich keerai in Tamil, Ambaadi In Marathi, Pitwa in Hindi, Kotrum in Jharkhand, Amaari in Chattisgarh, Kotrum in Jharkhand and Mestapat in Bengali.

Health Benefits of Sorrel leaves

The sorrel leaves are rich source of iron, vitaminB6, folic acid and anti-oxidants essential for human nutrition. The iron and vitamins present in it help in preventing conditions such as osteoporosis.

Different culinary uses of Sorrel leaves in India

Sorrel leaves are used along with lentils to give a flavoursome accompaniment with rice. The chutney is a popular dish churned out of it. It is one of the daily essentials in Andhra cuisine. A variety of pickle is also made using these leaves.

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gongura chutney

Ingredients:

For the  gongura/ sorrel leaves chutney

  • 2 clusters of sorrel leaves
  • 6 green chilly
  • 1 teaspoon methi seeds
  • 2 teaspoon oil
  • a liitle asafoetida
  • salt to taste

For the seasoning:

  • 2 teaspoon oil
  • 1/4 teaspoon mustard
  • 1/4 teaspoon asafoetida
  • 1/4 teaspoon turmeric powder

Method:

  1. Separate the leaves from the stalk, wash and put them to dry on a cloth.
  2. Cut the leaves.
  3. Take oil in a pan, roast the methi seeds and the green chilli, put them aside.
  4. In the same oil, add asafoetida and the sorrel leaves along with salt.
  5. Let cook for sometime.
  6. Remove from flame.
  7. When it cools, grind it.
  8. Take a pan and make the seasoning. Add mustard seeds, as it crackles, put asafoetida and turmeric powder. Turn of the gas. Put the chutney in it and mix well.
  9. Gongura chutney is ready to serve.

Take a tip:

  • Garlic may be added along with green chilly while sautéing.
  • Raw onions are added to the chutney by some people.
  • Chutney stays good for a couple of days if kept in refrigerator.
  • Tastes good with jowar roti along with stuffed brinjal as an accompaniment.
  • It can be mixed with hot steamed rice along with ghee.
  • The leaves are slimy, thus do not chop and wash them.
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gongura chutney

Gongura/ Pundi/ Sorrel leaves chutney

Gongura chutney is a popular accompaniment from South India. It makes a good accompaniment with jowar roti. 

Course accompaniment, chutney,, Side Dish
Cuisine Indian, karnataka, southindian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 bowl
Author jayashree

Ingredients

  • 2 cluster sorrel leaves
  • 6 green chilly
  • 1 teaspoon methi
  • 2 teaspoon oil
  • salt to taste

For the seasoning

  • 2 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon asafoetida

Instructions

  1. Remove the stalk of the sorrel leaves, wash and put it to dry on a cloth. Cut the leaves. 

  2. Take oil in a pan, add fenugreek seeds and green chilly. Roast them, put them aside.

  3. In the same pan, add asafoetida and the sorrel leaves along with salt. 

  4. Let cook until tender. Remove and keep it aside.

  5. When cool, grind the fenugreek and green chilly together. Then add the sorrel leaves to it and blend altogether. 

  6. Make seasoning in another pan. Add mustard seeds to the oil, as it splutters, put asafoetida and turmeric powder. Put chutney to it and mix it well. Gongura chutney is ready to serve.

Recipe Notes

  • You may add garlic along with green chillies while roasting. 
  • Finely cut onion pieces can be put in the seasoning and sauted for sometime. 
  • This chutney tastes good with jowar roti.
  • It can also be served with hot steamed rice along with a dollop of ghee. 
  • This chutney can be stored in refrigerator. Put seasoning and use it.
Gongura chutney  Gongura chutney/ Pundi chutney / Sorrel leaves cooking Gongura chutney 3 225x300

Gongura chutney

Other chutney recipes on the blog

And here are a few from my co-bloggers Raw mango with garlic Tomato Onion Chutney Lal mirch ki chutney Coconut and flax seed chutney Gur imli ki chutney Mango Kottu 

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Kurkuri bhindi | crispy bhindi fry

kurkuri bhindi  Kurkuri bhindi | crispy bhindi fry bhindi 3

Kurkuri Bhindi Fry or crispy bhindi fry  is a tasty accompaniment with any meal. Serve it with any meal as an accompaniment, it is loved and relished by all.

It is assured that I need okra at least once in a week, usually sabzi but sometimes I do fry.  Here is another kind of fry that is tasty and crispy.

Kurkuri Bhindi Crispy Bhindi Fry

Ingredients:

  • 1/2 kilogram bhindi
  • salt to taste
  • 1/2 teaspoon turmeric powder
  • pinch of asafoetida
  • 1/2 teaspoon pepper powder
  • 1/2 teaspoon chat masala
  • 2 teaspoon chilly powder
  • 1  teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 2 tablespoon fresh coriander chopped
  • 2 tablespoon gram flour
  • oil for frying

Method:

  1. Wash the bhindi and pat dry.
  2. Cut it vertically into four strips. If the bhindi are large in size, cut them into two.
  3. Add salt, asafoetida, turmeric powder, chilly powder, amachur powder, coriander powder, cumin powder, chopped coriander and mix it.
  4. Sprinkle  gram flour and mix it. Keep the mixture to marinate for twenty minutes.
  5. Heat oil in a pan. Put a few pieces of the marinated mixture into oil.
  6. Deep fry on medium heat for sometime.
  7. Turn them with a ladle. Once they are crisp and brown, remove them on a tissue paper.
  8. Repeat for the rest of the mixture.
  9. Serve with rice as an accompaniment.
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kurkuri bhindi

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bhindi pieces

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making of kurkuri bhindi in steps

Kurkure Bhindi

Kurkure bhindi is a okra deep fried by coating it with a mixture of spices. It makes a good accompaniment with any meal.

Course Side Dish
Cuisine Indian, north indian, Vegan,, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author jayashree

Ingredients

  • 1/2 kilogram bhindi/okra/ladiesfinger
  • salt to taste
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon asafoetida
  • 1/2 teaspoon chat masala
  • 1/2 teaspoon pepper powder
  • 2 teaspoon chilly powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 2 tablespoon gramflour
  • 2 teaspoon coriander leaves
  • oil for frying

Instructions

  1. Wash the bhindi and pat dry. Cut them vertically into thin strips. If the bhindi are big in size, divide them into two.

  2. Add salt, turmeric powder, asafoetida, chilly powder, coriander powder, cumin powder, pepper powder, chat masala and coriander leaves to it. Mix it well.

  3. Sprinkle gram flour to it and mix. Allow the mixture to marinate for 15-20 minutes

  4. Heat oil in a frying pan. Add a few pieces of the marinated pieces.

  5. Deep fry on medium heat. Turn it to the other side with a ladle. It should be crisp and light brown in colour.

  6. Remove it on a tissue paper. Repeat for the rest of the mixture.

  7. Serve with rice as an accompaniment.

Recipe Notes

  • Bhindi should be dry.
  • Use tender bhindi for better taste. 

 

Other bhindi recipes on my blog

Bhindi fry Stuffed Bhindi Okra Stirfry

Kurkuri bhindi | crispy bhindi fry bhindi 2 226x300

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Tasty Bhindi Fry | okra fry

bhindi fry tasty bhindi fry/ ladies finger Tasty Bhindi Fry | okra fry bhindi fry7

Bhindi is the common name for ladies finger or okra. It is a versatile vegetable which can be turned into crispy fried savouries or as a stir fry. The stuffed okra is simply irresistible. The weather calls for fried food and I ended up frying it, Tasty Bhindi Fry is on the blog today. I like this recipe for it’s simplicity, no extra dressings or garnishing; but yet, it is tasty and loved by all.

bhindi fry tasty bhindi fry/ ladies finger Tasty Bhindi Fry | okra fry bhindi fry6 200x300

bhindi fry

My other bhindi recipes: okra stir fry, stuffed bhindi

Let’s get over to the recipe of Bhindi Fry

Ingredients:

  • 1 kg ladys finger/okra/ bhindi
  • salt to taste
  • 3 teaspoon chilli powder
  • oil for frying

Method:

  1. Wash and dry the okra. Cut them into thin pieces.
  2. Take oil in a pan.
  3. Heat it.
  4. Once it it is hot, slowly put a bowl of it.
  5. Deep fry on medium flame, after sometime, keep it on high for sometime. Keep stirring with a ladle.
  6. Once it is light brown in colour, remove it on a tissue paper.
  7. Put the next batch to fry.
  8. Take the fried ones and put them in a bowl. Add a little salt and chilly powder (1/2 teaspoon). Mix it well.
  9. You need to repeat this step every time.
  10. Store in a air tight container.

Take a tip:

  • Add salt and chilly powder accordingly.
  • Let it not get darker in colour, it will taste bitter.
  • Cut them into thin pieces.
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cut bhindi

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bhindi in oil

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fried bhindi

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salt is sprinkled

and the chilly powder tasty bhindi fry/ ladies finger Tasty Bhindi Fry | okra fry bhindi fry5 300x200

and the chilly powder

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bhindi fry

Bhindi Fry | Okra fry | Ladies finger Fry

Bhindi fry is a tasty accompaniment that can be used with any meal. 

Course Side Dish
Cuisine Indian, karnataka, South Indian
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 6 people
Author jayashree

Ingredients

  • 1 kilogram bhindi/okra/lady's finger
  • 3 teaspoon chilly powder
  • salt to taste
  • oil for frying

Instructions

  1. Wash and pat dry the okra. Cut them into thin pieces.

  2. Heat oil in a pan. 

  3. Once it is heated, add handful of cut pieces slowly into the oil.

  4. Deep fry on medium flame. After a few minutes, fry on high flame for one minute.

  5. Once it is light brown in colour, reduce the flame and remove it on a tissue paper.

  6. Put the next badge of okra pieces to fry.

  7. Put the fried okra in a bowl. Add a little salt and chilly powder to it. Mix it. It is ready to serve.

  8. Repeat for the rest of the cut pieces.

Recipe Notes

  • Cut okra into thin pieces.
  • Add salt and chilly powder accordingly.

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Kadale kalu usli/ black chana sundal

Kadale kalu usli kadale kalu usli Kadale kalu usli/ black chana sundal kadale kalu usli4

 

Black chana is predominantly used during religious ceremonies. It is usually made as a spicy usal or sundal and served during poojas and ceremonies. Ganesh puja, Naga chauti and during Mangal Gowri puja it is prepared. Today is Naga Chauti and thought I will post the recipe of kadale kalu usli  / black chana sundal. It is tasty and can be prepared more often as a snack or accompaniment. (more…)

Majjige huli, south indian yoghurt curry

majjige huli Majjige huli Majjige huli, south indian yoghurt curry majjige huli10

Majjige huli is a popular accompaniment used with steamed rice. It is made of whisked curds with seasoning and other spices. It makes a good meal for summer. This is a signature dish of Karnataka. It is known by different names in various states. Paladya, mor kozhambu, majjige huli and kadhi are the different names for this dish.  (more…)

alasande kalu wade, black eyed beans fritters

alasande wade alasande kalu wade, black eyed beans fritters alasande kalu wade, black eyed beans fritters alasande wade5 672x372

Alasande kalu wade (black eyed beans) are one of the tastiest fritters.  It is also known as lobia and karamani. They are crispy on the outside and soft on the inside. It’s the season of fresh black-eyed beans. Stir fry and sambar are the usual ones that I make using it. Fritters was on the to do list since a long time. Finally, I made it during the weekend. It was tasty and made a good treat. (more…)