Arbi Masala is a relatively new dish in our household. One of my daughters is a big fan of potatoes, and only potatoes. It is the only ‘kizhangu’ (starchy root vegetable) that she likes and eats. Over the years I have tried to include arbi, and yam in many ways into her diet. But everytime, she scrunches up her nose with a “Arbi is arbi mom, no matter how you make it”. So it is an ongoing struggle here to make something with arbi that she likes. Arbi roast (seppankizhangu roast) is a very delicious and amazing dish that a lot of love. But I wanted to try something different today. I was looking for a dish that also included other vegetables, like tomatoes and onion. That is when I thought of making this arbi masala.
Arbi Masala is a yummy, lip smacking way of preparing arbi. It is not a very difficult dish to make either. Infact, it is quite simple. Firstly, we will boil arbi, and roast it with a few spices. Then, we will be making the gravy with onions and tomatoes, along with curd too. Lastly, we will add the roasted arbi to this gravy and let them simmer together for 2 minutes.
An important thing to note here in this recipe is the addition of salt. We add salt to the vegetables when they are cooking to help them cook better, so I am adding salt three times in the cooking process. It is important that we keep track of how much salt we are adding, so we don’t oversalt the dish. I don’t generally prescribe the amount of salt I use in my recipes because each of us have very different salt requirements. But I’d advice using 1/4 tsp salt during the first two times that we add salt to the recipe. And the last time we add salt, add enough to suit your taste. I prefer tasting the gravy a little while it is cooking, so I can adjust the amount of salt and other spices accordingly.
- 500 grams Colacacia Arbi in Hindi, Seppankizhangu in Tamil
- 1 Onion Finely chopped
- 1 Tomato Chopped
- 4 tsp Oil
- 1 tsp Turmeric powder
- 1 1/2 tsp Chilly Powder
- 1 tsp Cumin seeds
- 1 Green Chilly Finely chopped
- 1 inch Ginger Finely chopped
- 1 tsp Coriander Powder
- 1/4 Cup Curd
- 1/2 tsp Kasoori Methi
- Coriander leaves
- Salt To taste
- In a cooker, boil the colacacia for 1 whistle. Peel the skin, and if the pieces are too big, cut it into 2 halves or any suitable size.
- Heat 2 tsp oil in a kadai. Add 1/2 tsp Turmeric powder and 1/2 tsp red chilly powder.
- Add the boiled colacacia and mix well.
- Add salt and cook till the spices coat the pieces well and colacacia becomes little crisp.
- Transfer these to a different vessel and keep it aside.
- In the same kadai, heat 2 tsp oil and add cumin seeds.
- Once it splutters add onions.
- Add green chilly and ginger, and saute till the onions turn translucent.
- Add 1 tsp red chilly powder, 1 tsp coriander powder, little salt and 1/2 tsp turmeric powder. Cook well for 2 to 3 minutes.
- Add 1/4 cup water and let it boil for 2 minutes.
- Add the chopped tomatoes and little more salt. Mix well and cook till tomatoes turn mushy and oil releases from the sides.
- Add curd and mix well.
- Add 1/2 cup of water again and boil till the gravy slightly thickens and oil separates.
- Add the roasted colacacia. Mix well and cook for 2 minutes.
- Add kasoori methi. Mix well and cook for 2 minutes.
- Switch off the stove. Garnish with coriander leaves. Your Dum Arbi is ready