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.

arbi  Sukhi Arbi/ colocosia/ how to make dry arbi stir fry shyavigaddi1 300x200

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.

sukhi arbi  Sukhi Arbi/ colocosia/ how to make dry arbi stir fry sukhiarbi8 200x300

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

 

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.
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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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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

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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…)

Kandhabhaji/ onion pakoda in steps

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Kandhabhaji, onion pakoda, onion fritters, hattikaye, anything you call it, it makes a delicious snack with a cup of hot tea. It is addictive and loved mostly by many.  (more…)

Bandhakopir Torkari Cabbage stirfry in Bengali style

Bandhakopir tarkari bandhakopir torkari Bandhakopir Torkari Cabbage stirfry in Bengali style cabbage bengali9 672x372

Cabbage is one of the few vegetables that we bring  regularly at home.  The toughest task seems to be planning the menu for the day. Coming across this stir fry, I kinda new that it is meant for me and soon it found a place in my daily menu. Bengali style Cabbage stir fry  with potatoes and peas or Bandhakopir Torkari  is a tasty side dish that can be easily made for lunch or dinner. It is tasty with many flavours. (more…)

Restaurant style Veg Hariyali

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“Mamma, what is the curry or sabzi that you have made  along with chapati? ” is the pertinent question that I get each day. Well, accompaniments do enhance the taste of food that we eat. Spinach makes a great accompaniment. Here, is another kind of  side dish that you can make with roti or nan. It is known as  Veg Hariyali.

Spinach can be used in various dishes. It is healthy and packed with calcium. This accompaniment is made in spinach base along with various vegetables. My other spinach recipes, do check it here:  Five ways to use Spinach

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Veg Hariyali

Veg Hariyali veg hariyali Restaurant style Veg Hariyali veg hariyali12 3000x2000

Veg Hariyali

Ingredients for Veg Hariyali

  • 2 clusters of Spinach

  • 1/2 inch ginger

  • 2 green chilly

  • 4 cloves of garlic

  • 15 french beans

  • 2 carrot

  • 1 capsicum

  • 1 onion

  • 2 tsp oil

  • 1/2 tsp cumin

  • 1/2 tsp pepper powder

  • 1/2 tsp  chaat masala

  • 1/2 tsp of pomegranate powder

  • 1/2 tsp of chilly powder

  • 1/4 cup milk

  • salt to taste

Method to prepare :

  1. Cut the veggies to slightly big chunks.
  2. Remove the stalk of spinach leaves and chop it
  3. Blanch it.
  4. Boil beans and carrot  until al dente.
  5. Once the spinach is cooled, make a puree of it along with ginger, green chilly and garlic.
  6. Take oil in a pan. Add cumin, as it crackles, put in the onions and  saute for a while.
  7. Then add capsicum to it.
  8. Saute for a while. Let it be al dente.
  9. Add the puree and give a stir. Let cook for two minutes.
  10. Now, add the veggies.
  11. Put in the dry spice powders.
  12. Let cook for a while.
  13. Finally, add milk to it.
  14. Let cook for a minute.
  15. Veg Hariyali  is ready to serve.

 

Veg Hariyali

A tasty accompaniment which goes well with any Indian bread.

Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 150 kcal
Author jayashree

Ingredients

  • 2 clusters spinach
  • 15 french beans
  • 2 carrots
  • 1 onion
  • 1 capsicum
  • 2 tsp oil
  • 1/2 inch ginger
  • 4 cloves garlic
  • 2 green chilly
  • 1/2 tsp pepper powder
  • 1/2 tsp pomegranate powder
  • 1/2 tsp chaat masala
  • 1/2 tsp chilly powder
  • 1/4 cup milk

Instructions

  1. Cut the veggies into slightly big chunks.

    veggies veg hariyali Restaurant style Veg Hariyali veg hariyali1
  2. Remove the stalk of spinach and cut it.

    spinach veg hariyali Restaurant style Veg Hariyali veg hariyali2
  3. Boil the beans and carrot al dente.

    veggies boiled veg hariyali Restaurant style Veg Hariyali veg hariyali3
  4. Blanch the spinach leaves.

    spinach blanched veg hariyali Restaurant style Veg Hariyali veg hariyali4
  5. Grind spinach along with ginger, garlic and green chilly to a puree.

  6. Take oil in a pan. Add cumin, as it splutters, put in the onion.

    onions being sauted veg hariyali Restaurant style Veg Hariyali veg hariyali6
  7. Once it turns translucent, add capsicum. Let cook until al dente.

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  8. Put the puree. Let cook for sometime.

  9. Add the veggies. 

    Put the veggies veg hariyali Restaurant style Veg Hariyali veg hariyali9
  10. Add the dry spices.

    Throw in the dry spice powders veg hariyali Restaurant style Veg Hariyali veg hariyali10
  11. Give a stir, let cook for sometime. Then, add milk to it.

  12. Let cook for a minute. Veg Hariyali is ready to serve.

    Veg Hariyali veg hariyali Restaurant style Veg Hariyali veg hariyali12

Recipe Notes

Other veggies can be used here.

 

 

 

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Instant raw mango pickle

The best thing about summer is the availability of seasonal fruits as mangoes, watermelon and grapes. I love these fruits, especially mango. It’s also the time when I try my new recipes with these. Here is another version of mango pickle. This instant raw mango pickle is popular in South India. It is not only tasty but can be made quickly with a few ingredients. Use it with curds rice for that gratifying sense of satisfaction. (more…)