Arbi Stir Fry (Colocasia Stir Fry)

 

            Arbi Stir Fry is a quick and a simple stir fry to go as a side dish along with your rice or chapattis. It is a dry version which is both spicy and tangy due to the presence of red chili powder and lime juice. The spice level can be adjusted according to your preference. This yummy stir fry is absolutely a hit with curd-rice or sambar rice. 

          

          It takes a matter of a few minutes to dish out this delicacy if the arbi is already boiled and refrigerated to save time. Please note - there is no onion, garlic or ginger, so it is a perfect dish to be had during fasting, though ginger can be included if preferred. So check out the step by step pictorial recipe to prepare this amazing dish.

• 12-15 arbi (colocasia)
• 2 tbsp. oil
• 1/4 tsp. salt or to taste
• 1/2 tsp. Kashmiri red chili powder
• 1 sprig curry leaves
• 2-3 green chilies
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

            Pressure cook the arbi in required quantity of water along with 1 tsp. salt for 1 whistle. 

            When cool, drain them and peel off the skin. Then press each of them with a potato masher.

            Heat oil in a pan and sauté the arbi along with salt and Kashmiri red chili powder till light golden on both sides. Transfer to a serving dish.

            In the remaining oil, sauté the curry leaves and green chilies for a few seconds and add them to the fried arbi. 

            Then add the lime juice and garnish with chopped coriander leaves. 

            Serve as a side dish with either curd rice, sambar rice or dal-chawal. You can also enjoy as an appetizer with green chutney or tomato ketchup.

Pressure cook the arbi in required quantity of water along with 1 tsp. salt for 1 whistle. When cool, drain them & peel off the skin. Then press each of them with a potato masher.

Heat oil in a pan & sauté the arbi along with salt & Kashmiri red chili powder till light golden on both sides. Transfer to a serving dish.

In the remaining oil, sauté the curry leaves & green chilies for a few seconds. 

Add them to the fried arbi. Then add the lime juice and garnish with chopped coriander leaves. 

Serve as a side dish with either curd rice, sambar rice or dal-chawal. You can also enjoy as an appetizer with green chutney or tomato ketchup.

Chamagadda Vepudu (Colocasia / Taro Root / Arbi Fry - Andhra / Telangana style)

 

              This is an amazing side dish where Colocasia is sautéed with few dry spices in an Andhra / Telangana style. I have added idli podi, roasted coriander powder and red chili powder to the boiled & chopped Colocasia. This is then sautéed with a tempering for a spicy stir fry dish. This way, you can get rid of the sliminess. So it is a must try regional delicacy that can be served as a side dish with either curd-rice, sambar-rice or with any Indian flat bread. So check out the step by step pictorial recipe to prepare this yummy dish. 

• 12-14 arbi (Colocasia)
• 3-4 tbsp. oil
• 1/2 tsp. mustard seeds
• 1-2 sprig curry leaves
• 1 tsp. salt or to taste
• 1 tsp. roasted coriander powder
• 1 tsp. Kashmiri red chili powder
• 1 tbsp. idli podi 
• 1/2 tsp. turmeric powder
• 1/4 tsp. asafoetida
• juice of half lime
• 1-2 tbsp. coriander leaves, chopped

         Pressure cook the Colocasia in sufficient water for 1-2 whistles. When cool, drain and peel the skin off. Chop them and keep aside. 

         Heat 2 tbsp. oil in a pan and sauté the Colocasia with a sprinkle of some salt till light golden on both sides. Transfer to a plate. 

          Sprinkle salt, coriander powder, red chili powder and idli podi over the fried Colocasia and mix well so that it is well coated with all the spices.

           Heat remaining oil and temper with mustard seeds. After it stops spluttering, add the turmeric powder and asafoetida. Sauté for a few seconds. 

           Add the sautéed Colocasia and curry leaves. Sauté on a low flame for 1-2 minutes. When done, add lime juice and coriander leaves. 

           Serve as a side dish with either curd rice, sambar rice or any Indian flat bread.

               Pressure cook the Colocasia in sufficient water for 1-2 whistles. 

             When cool, drain & peel the skin off. Chop them & keep aside. 

Heat 2 tbsp. oil & sauté the Colocasia with a sprinkle of some salt till light golden on both sides. 

                          Transfer to a plate. 

Sprinkle salt, coriander powder, red chili powder & idli podi over the fried Colocasia & mix well.

Heat remaining oil & temper with mustard seeds. After it stops spluttering, add turmeric powder & asafoetida. Sauté for a few seconds. 

    Add the sautéed Colocasia & curry leaves. Sauté for 1-2 minutes.

                        When done, add lime juice  coriander leaves. 

  

Serve as a side dish with curd rice, sambar rice or any Indian flat bread.

Ghee Arbi (Colocasia) Roast

          These are some yummy small bites of arbi (colocasia) mixed with some spices and shallow fried in ghee. It is spicy, tangy and full of flavour coming from the use of ghee. It is a great winter special as ghee tends to keep us warm from within. Enjoy as a snack, appetizer or as a side dish with curd rice, sambar rice, dal-chawal or chapati. So do give it a try and it will be a sure hit for all vegetarians and picky eaters. 

• 500 gms. arbi (Colocassia) boiled & sliced
• salt to taste
• pinch of turmeric powder
• 1 tsp. red chili powder
• 1 tsp. sambar powder
• 1/2 tsp. coriander powder
• 1-2 sprig curry leaves
• 2 green chilies, slit
• 1 tsp. lime juice
• 3-4 tbsp. ghee

          In a bowl, marinate the boiled arbi with all the ingredients (except curry leaves, green chilies, lime juice and ghee) and leave aside for 30 minutes.

          Heat ghee in a pan and stir fry the marinated arbi on both sides till done. Add the curry leaves and green chilies. 

          Sauté for a few seconds and switch off the flame. Sprinkle lime juice and serve as an appetizer or as a side dish with rice or chapatti. 

Fried Arbi Bites (Colocassia Fry with Panch Phoron Spice Mix - Bengali Style)

          These are some delicious small bites of Arbi (Colocassia) stir fried with some panch phoron powder, the quintessential Bengali spice. This stir fry dish can be enjoyed as snacks or as a side dish with dal-chawal, curd-rice, sambar rice or chapatti. 

          They can also be served rolled up in parathas along with some sliced onion, coriander leaves, a dash of lime and some grated cheese for an appetizing lunch box meal. So check out the step by step pictorial recipe to prepare it.

• 250 gms. Arbi (Colocasia)
• 3-4 tbsp. mustard oil
• 1 tsp. kalonji (nigella seeds)
• 1 tsp. garlic, chopped
• 1/2 tsp. salt or to taste
• 1 tsp. panch phoron (equal quantity of fennel, mustard, fenugreek (slightly less), cumin & nigella seeds)
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder or to taste
• 1 tsp. lime juice

          Pressure cook the Arbi for 1-2 whistles. When cool, peel and slice them. 

          Heat 2 tbsp. oil in a pan and shallow fry them in batches to a light golden in color. Drain and keep aside.

          Dry roast the panch phoron mix for a few seconds till you get a nice aroma. Cool and grind to a fine powder. 

          Mix the fried arbi with the panch phoron powder, salt, turmeric powder and red chili powder.

          Add remaining oil and temper with kalonji. Sauté for a few seconds and then add the garlic. Fry till it changes color and then add the arbi. 

          Stir fry for a further minute and finish it off with a dash of lime. Serve as a side dish with either dal-chawal, curd-rice, sambar-rice or with chapatis.

                                Dry roast the panch phoron spices.

                                Cool & grind them to a powder.

                             Heat 2 tbsp. oil in a pan & shallow fry them in batches to a light 

                             golden in color. Drain and keep aside.

                                Drain & keep them aside.

                         Mix the fried arbi with the panch phoron powder, salt, turmeric 

                          powder and red chili powder.

                                Mix to coat well.

                                Heat remaining oil & temper with kalonji followed by garlic.

                                Add arbi mix & sauté for a minute more.

                         Serve as a side dish with rice or chapatis. It can also be had as snacks.