Recipe Servings: 4
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Total Cook Time: 55 Minutes
Difficulty Level: Easy
A simple and hassle free curry with the goodness of arbi. This recipe makes use of singhara atta and sendha namak, perfect for fasting during navratrans.
Ingredients Of Arbi Ki Kadhi
- 1/2 kg colocasia - boiled, peeled, mashed smooth
- 2 tsp rock salt
- 1/4 tsp chilli powder
- 1/2 cup singhare ka atta
- Oil for deep frying
- 1/2 cup sour yoghurt
- 1 sprig curry leaves
- 1/2 tsp cumin seeds
- 2 whole red chillies
- 1 Tbsp ginger-chopped
- 1/2 tsp coriander powder
- 4 cups water
- Coriander leaves to garnish
How to Make Arbi ki Kadhi
1.Mix the colocasia, 1/2 tsp salt, chilli powder and singhare ka atta into a thick batter of dropping consistency.
2.Whip to incorporate air till light. Put aside 1/4 of mixture and the rest will be made into pakories. Heat oil till a drop of batter dropped in comes up at once.
3.Drop spoonfuls into oil, lower flame and fry to a golden colour. Drain on an absorbent paper and keep aside.
4.Add the yoghurt to the remaining mixture.
5.Make a smooth paste and mix in the water. In a heavy-based pan, reheat 2 tbsp of the same oil, add the curry leaves, cumin seeds and the red chillies. When slightly darkened, add ginger and saute a little.
6.Add the yoghurt mixture, salt, and coriander powder and bring to a boil and then simmer over low flame till it thickens a bit. Stir frequently to avoid scorching.
7.Add the pakories, simmer a couple of minutes more and serve hot, garnished with coriander leaves.
Source – NDTV Food
