Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, taro curry (arbi) with mustard gravy. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Achari Arbi refers to a preparation made of Arbi (Taro Root) using the same spices which are used for making Indian Pickle. The dish has a unique and delectable taste and contains no onion or garlic. Arbi or Arvi is one of the oldest cultivated plants and the root is highly rich in starch content besides containing calcium and iron.
Taro curry (arbi) with mustard gravy is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Taro curry (arbi) with mustard gravy is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have taro curry (arbi) with mustard gravy using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Taro curry (arbi) with mustard gravy:
- Prepare 1/2 kg Taro(arbi) medium size
- Get 4 medium sized Tomatoes for puree
- Get As required Mustard oil for frying
- Prepare 2 Lemons for juice
- Get 3 tbsp mustard seeds
- Prepare 11-12 cloves garlic
- Prepare As required Turmeric powder
- Take As required coriander powder
- Get as per taste salt
- Get 2 green chillies
Dum Arbi is a typical Kashmiri recipe which is cooked under Dum or under pressure in spicy yogurt gravy. Now, lets move on to the recipe of making Arbi Curry/ Taro root curry. Once done, open the lid and add soya sauce and bring the gravy to a boil. Arbi recipe here is a liquid based gravy curry cooked in a tamarind based sauce.
Steps to make Taro curry (arbi) with mustard gravy:
- First in small bowl soak mustard seeds.
- Boil taro in a pressure cooker.when 2 whistle arrives turn off the gas. Let it cool.Now peel it with your hands. And cut into two parts.
- For Smokey flavour I'm using mustard oil. Now deep fry your taro on medium flame. Fry it until it becomes little brown. Remove it on the plate. Let it cool. Now pour 1 tsp lemon juice.sprinkle salt,red chilli powder,coriander powder to taste. Mix it well and keep aside.
- Meanwhile make paste of mustard seed.In a grinder add mustard seeds garlic and green chillies and also add half tsp turmeric powder and little bit of water to make a fine paste.
- Now in a pan pour little mustard oil when it is heated add mustard paste stir occasionally. When you see it's colour is changing add tomato puree,lemon juice,salt,turmeric powder,coriander powder and saute the masala until you see oil leaving it's edges. When masala start shimmering add little bit of water.
- Stir continuously.cook on medium flame. After that add your fried taro in gravy.Mix it well.
- After that add one cup of water. Try to make little thin as later it becomes thick. Let it simmer for gas 5 minutes on low that the gravy observe.
- Transfer curry in a bowl and garnish with coriander leaves. You see curry has turned out to rich and yummy.
Arbi or arvi is commonly known as colocasia or taro root in english terminology and chamadumpa in Telugu. Heat oil in a small pan and add the mustard seeds. Once they splutter add the cumin seeds. Add the onions, curry leaves and sauté for a minute. Add the red chillies, sauté for a few seconds and add this tempering to the Taro root curry.
So that’s going to wrap it up for this special food taro curry (arbi) with mustard gravy recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
