Arbi ka Khatta | Chamagadda Pulusu
Coming to today’s post Arbi ka Khatta Salan, it is my mom-in-laws and hubby dears’ favourite recipe. These two like their food bit spicy and more tangy. My MIL always makes this spicy and tangy Arbi ka Khatta | Chamadumpa (Chamagadda) Pulusu with very minimal ingredients and I just love this recipe. Arbi (we call this as Arvi at home, do not know why) is boiled, peeled and then cooked in spicy and tangy tamarind-based gravy. This simple recipe is perfectly tangy that will surely tickle your taste buds. Hot steamed rice and this arvi ka khatta salan is simple main meal combo to quick fix your lunch or dinner any day.
You may also like,
Arbi ka Salan – Taro Root cooked in rich and spicy Coconut Gravy.
Arbi-Gosht ka Salan – Taro Root and Mutton Gravy based recipe.
How do I stop itching after cutting Arbi?
Sometimes taro root (arvi | arbi) when touched with bare hands will produce burning sensation or rash on skin. To avoid this, you can either use kitchen glove or using thongs to handle taro root.
By any chance, if you touch the taro root and feeling itchy, then wash your hands with mild hand wash and pat dry. Then add tamarind paste or lemon juice. This will give relief from itching.
How do you peel Arbi easily?
- Soak them in water for at least 15 minutes and wash thoroughly. Pressure cook with enough water for 2 whistles on medium flame.
- Once the pressure settles, discard the water and upon cooling, peel the skin of taro root.
- You can even drop the washed taro root in boiling water and leave it for 5-8 minutes. Turn off and drain the water. Upon cooling peel the skin and use.
- Alternatively, you can microwave washed taro root with enough water for 5-6 minutes. Check if a toothpick. If the toothpick, comes clean then arbi is soft and can be eaily peeled.
- Wash again and then cut into desired shape. Add to the recipe when required.
Variations in making Arvi ka Khatta
If you are not a fan of Arvi | Arbi, then you can easily substitute it with boiled baby potatoes or boiled eggs in this recipe.
- ½ kg Arvi | Arbi | Chamagadda
- 1 big Onion, sliced
- ½ tbsp. Coriander seeds, dry roasted
- 3 cloves Garlic
- 1 Clove
- 1 Cinnamon (half inch piece)
- 5 tbsp. dry Coconut powder
- 5 tbsp. thick Tamarind extract
- 1½ tbsp. Red chilli powder
- ½ tbsp. Turmeric powder
- Soak arvi in water for 10 minutes and wash thoroughly. Pressure cook for one whistle.
- Let the steam evaporate and then open the lid. Place the arvi in a colander and run cold water. Peel the skin and set aside.
- Grind and make smooth paste of sliced onions, coriander seeds, garlic, clove, cinnamon and dry coconut powder. Set aside.
- In a heavy bottom cooking vessel add oil and when it heats up add above ground paste, red chili powder, turmeric powder and salt. Fry on low till the mixture turns nice brown (keep any eye otherwise it will burn).
- Now add peeled arvi to the mixture and gently stir to coat the arvi with the masala. Cook for 2-3 minutes on low flame.
- Now add tamarind extract and 1½ glasses of water. Mix well.
- Bring this to boil and reduce the flame.
- Cook on low flame for 10-15 minutes. When the oil starts to separate, turn off the flame. Check for salt and add if needed.
- Garnish with fresh coriander leaves and serve warm.
- Add your 'love' to make this Arvi ka Khatta recipe taste 'YUMMY'.
I have used small and almost same sized arbi in making this recipe as you can see in the pictures.
If you are using the big ones then chop them into roundels after pressure cooking or boiling.
Lubna's Serving Suggestions:
Arvi ka Khatta is always served with hot steamed rice. You don't need any other side dish to go with this combo. This recipe can also be served as side dish with dosa or appam.
Amount Per Serving: Calories: 113Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 193mgCarbohydrates: 15gFiber: 3gSugar: 7gProtein: 2g
A Page from Lil’M Diary,
It has been long since I told you a food or recipe related story. This happened not because I am bored of telling stories or feeling lazy to ramble. It is because of my little toddler who thinks mom just plays with keyboard making tap-tap sound and sees food on screen all day. She thinks it is some game and she too wants to play. She comes near, sits on my lap and starts to type, clicks mouse and flashes her sweet smile. It is hard to ignore that intoxicatingly beautiful smile.
I try to post in the little time, I get when lil’M sleeps in the night. Mommyhood is the best feeling in the world. The best unpaid job where the returns are never calculated and joys are always doubled. Every milestone crossed by my little angel adds a new feather to my hat. It gives my heart immense relief and great satisfaction of getting my job done correctly.