Culinary Skills, Kills, and Thrills

October 10, 2009

The poor, underrated Arbi

Filed under: Uncategorized — 2BigChefs @ 5:01 pm

Arbi, also known by various aliases as arvi and taro and colacassia, is a root vegetable. I know of a lot of people who are not fond of this little vegetable. In fact, if cooked well, it is really delicious. MasterChef is an Arbi-hater. I argued with him the other day and told him it can be really tasty if prepared well.

Well, here are two methods of making Arbi according to OddChef.

Method One – Dry

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This is relatively simple to make.

Boil, peel and dice Arbi into medium-sized pieces. Chop onions, ginger, garlic, and green chillies. Heat some oil in a pan, splinter jeera, and golden fry the chopped vegetables. To this, add turmeric and salt. Finally add the boiled Arbi into the pan and mix well. If the base of the pan gets sticky, add a little water. Cook for 5 minutes.

Serve with rice or rotis.

Method Two – Curry

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Boil, peel and dice Arbi into medium-sized pieces. Loosen up some yogurt with warm water and set aside. Chop onions, ginger, garlic, and green chillies. Heat some oil in a pan, splinter mustard seeds and dried red chillies. Golden fry the chopped vegetables. Add the boiled Arbi pieces into the pan. To this, add turmeric and salt. Cook for a few minutes. Now, lower the flame to the simmer mode. Finally add the yogurt mixture into the pan and stir. This is how Arbi is cooked in South India. In Kerala, coconut paste is also added to this mixture.

Serve with freshly cooked rice and pappadum!

Try these two recipes and let me know if Arbi is a tasty veggie or not.

-OddChef

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1 Comment »

  1. Arbi Curry!! Never heard of this one before. Must try if I can get myself to buy some arbi.

    Comment by sunshin3girl — October 14, 2009 @ 2:24 am


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