Tuesday, 8 October 2013

Kurmuri-Chatpati Arbi (Crisp-Spicy Taro Tuber )



Kurmuri-Chatpati Arbi
Arbi/ taro is a tuber grown in almost whole of the world. In northern part of India especially Uttar Pradesh dry vegetable which is crisp and spicy is liked very much. In Kumaon apart from dry vegetable of arbi, thick gravy vegetable is made in iron pot. The tangy taste of iron, hot flavor of spices blends with arbi giving a unique taste to the vegetable. Another form of arbi preparation is arbi cooked in curd oh so yummy. How much I miss the savories made by my grandmother. God bless her soul for introducing me to such lovely food. I love making grandma recipes, but for today it is Crisp-Spicy Arbi.

Preparation Time: 30 min. (Boiling of arbi included)
Cooking Time:40-50 min
Servings: 4 Medium servings

Ingredients Required For Making Kurmuri-Chatpati Arbi (Crisp-Spicy Taro Tuber ):
  • 500 gm. Arbi (Taro tuber)
  • 50 ml. Ghee (Clarified butter) / cooking oil
  • 1/2Tea spoon Turmeric Powder
  • 2 Tea spoon Red chili powder
  • 2 Tea spoon Amchur powder (Dry raw mango powder)
  • 1 Teaspoon Coriander powder
  • 1/4Tea spoon Sugar
  • 1 Tea spoon Cumin seeds
  • 1 teaspoon Carom seeds (Ajwain)
  •  3-4 Whole Red chilies
  • 1 Pinch Asafoetida (Optional)
Direction For Making Kurmuri-Chatpati Arbi:
  • Wash arbi and boil them to tender state. Let the boiled arbi cool.
  • Peel and cut the peeled boiled arbi to long thick pieces. 
Boiled Arbi Cut to long thick pieces
  • Mix
    • Turmeric powder
    • Amchur
    • Red chili powder
    • Coriander powder
  • Add the spices mixture to the pieces of boiled arbi and mix by gentle turning so that the spices coat the arbi pieces evenly.
All spices except salt mixed with Arbi pieces
  • Cover and keep aside for 10-15 minutes.
  • Heat ghee in a thick bottom wok.
  • Add cumin seeds, carom seeds and whole red chilies when the seeds splutter and chilies become darker in color add asafoetida and immediately add marinated arbi to the seasoning.
Cumin and carom seeds and red chili cooked in ghee
  • Mix the seasoning and arbi nicely by turning with care, Car.
Marinated Arbi added to ghee ans seasoning and mixed
  • Bring the flame to low and cover the wok.
  • Cook for 10 min. with occasional turning to make sure all arbi gets cooked nicely.
  • Add salt and mix.
  • Cover and cook for 20-25 min on low flame with occasional stirring and turning.
  • After 10-15 min of cooking the arbi will start becoming crisp and golden brown in color. Turning and stirring will make sure all arbi pieces start becoming crisp and brown.
  • After 20-25 min of cooking with cover remove the cover and cook for 5-10 min. on low flame. Turning the crisp arbi every now and then is must to ensure that it becomes crisp and brown evenly. The cooked arbi will become absolutely crisp and dry.
  •  Add 1/2tea spoon sugar powder and mix and cook for 2-3 minutes without covering.
  • Kurmuri-chatpati Arbi is ready to be served.
Kurmuri-Chatpati Arbi
  • Serve hot Arbi with roti/parantha and curd.
  • If you want to store this vegetable then while reheating sprinkle 5 ml. water and cover and heat this will make sure that the arbi remains crisp without losing their tenderness.
Tips:
  • Do not boil the arbi till they become too soft and gooey else the vegetable will become mashed pulp not crisp.
  • Kurmuri-chatpati arbi tastes best when cooked in Ghee (Clarified butter). Changing the cooking medium to oil is not advisable until unless medical reasons say so.
  • Add salt only once the sticky liquid of arbi has dried this will make cooking easier and the pieces of arbi will not stick to each other.
  • Do not add salt while marinating the arbi.
  • Arbi can be marinated overnight in fridge.
  • Cut the boiled arbi only when it has cooled down to make sure the pieces come out without breaking.
Suggested Variations:
  • Boiled arbi pieces can be directly added to the oil and seasoning and then all spices except salt can be added. Salt should be added only when the sticky liquid has dried off. That is after 5-10 minutes of cooking on low flame.
  • If cooking medium has to be changed for any reason then mustard oil is the best replacement for ghee.

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