marquee image continuous

....shortcut to your family's heart

Monday, August 29, 2016


Arbi/Colocassia - 12-15 small ones
Salt                    - To taste
Turmeric powder - ¼ tsp
Red chili powder  - 1 tsp
Asafetida             - ¼ tsp
Oil                       - 2 tbsp.
Mustard seeds    - ¼ tsp
Urad dal              - ¼ tsp


Wash the arbi twice or thrice to clean the dirt. Pressure cook the arbis for 2 whistles.
Peel off the skin from arbis and cut them into bite size pieces.
In a bowl, add salt, turmeric powder, red chili powder, asafetida & 1 tbsp. oil. Mix it well and then add cooked arbi pieces.
Coat the arbi gently (so that arbi retains shape and doesn’t turn mushy) with spice mixture and set aside for 10-15 mins.
Heat oil (1 tbsp.) in a kadai, add urad dal and mustard seeds. As the seed crackle and dal turns golden, add the spice coated arbi.
Mix gently and roast on med low flame.
Once roasted golden brown on all sides, turn off the heat and serve hot with rice and rasam.

No comments: