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

          This is a spicy and a tangy dry Arbi fry with some Chettinad flavor. 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 flavor to this yummy recipe. It is absolutely a hit with curd-rice, sambar-rice or a simple dal chawal. So check out the step by step pictorial recipe to prepare this amazing dish.

• 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
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• juice of 1/2 lime

          Peel the boiled arbis and 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. Sauté till the garlic changes color. 

          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 arbi for one whistle. Keep aside to cool.

                                Peel & flatten them between your palms.

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

                              Heat remaining oil & temper with mustard seeds.

                             Add curry leaves & garlic. Sauté till garlic turns light brown.

                  Add asafoetida, then fried arbi, salt, turmeric powder & Chettinad masala.

                                Sauté on a low flame for a minute or two.

                    Add some lime juice & serve with curd-rice, sambar-rice or any Indian 
                    flat read.