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Monday, 22 June 2015

Arbi Fry with Chettinad Masala (Colocassia Fry - South Indian Style)

          This is a spicy and a tangy dry Arbi fry with some chettinad flavour. It can be relished with either rice or any Indian flat bread. This delicacy is slow roasted till it is crisp. The addition of curry leaves lends a good flavour too. to this delicious recipe. It is absolutely a hit with curd-rice, sambar-rice or a simple dal chawal. Please check below a step by step method with pictures to prepare it.

  • 1/2 kg arbi, boiled 
  • 3-4 tbsp. oil
  • 1 tsp. mustard seeds
  • 1/4 tsp. asafoetida
  • 1 sprig curry leaves
  • 1/4 tsp. asafoetida
  • 2 tbsp. coriander seeds
  • 4-5 dry red chilies
  • 1 tsp. pepper pods
  • 1 tsp. cumin seeds
  • 1/2 tsp. fenugreek seeds
  • 1 tsp. fennel seeds
  • 1 tbsp. fresh coconut
  • salt to taste
  • 1/2 tsp. turmeric powder
  • juice of 1/2 lime

          Peel the skin from the boiled arbis. Flatten them between your palm. Keep them aside. 

          Dry roast the coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, pepper, dry red chilies and coconut till golden brown. Cool and grind to a powder. Keep aside.

          Heat 2 tbsp. oil in a non-stick pan and roast the arbi till brown on both sides. Keep aside. Heat the remaining oil and temper with the mustard seeds. After it stops crackling, add the garlic and curry leaves. Saute till the garlic changes colour. 

          Now add the asafoetida followed by the fried arbi, salt, turmeric powder and the ground spices. Continue to fry for another minute or two.  When done, sprinkle some lime juice. Serve as a side dish with curd-rice, sambar-rice or chapattis / parathas

                              Pressure cook the arbi for one whistle. Keep aside to cool.

                             Peel and flatten them between your palms.

                           Heat 2 tbsp. oil in a non-stick pan and fry them to light golden 
                           on both sides. Keep aside.

                              Heat remaining oil and temper with mustard seeds.

                             Add the curry leaves and garlic. Saute till the garlic turns light 

                             Add the asafoetida, followed by the fried arbi, salt, turmeric powder 
                             and the chettinad masala.

                             Saute on a low flame for a minute or two.

                             Sprinkle some lime juice and serve as a side dish with curd-rice, 
                             sambar-rice or any Indian flat read.

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