About Arbi ki Kadhi: 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 navratras.
Ingredients of Arbi ki Kadhi
1/2 Kg Colocasia (Arbi) (peeled, mashed smooth), boiled
2 tsp Rock salt
1/4 tsp Chilli powder
1/2 cup Singhare ka atta
For deep frying Oil =
1/2 cup Sour yogurt
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
To garnish Coriander leaves
How to Make Arbi ki Kadhi
- Mix the colocasia, 1/2 tsp salt, chilli powder and singhare ka atta into a thick batter of dropping consistency.
- Whip to incorporate air till light. Put aside 1/4 of mixture and the rest will be made into pakoris. Heat oil till a drop of batter dropped in comes up at once.
- Drop spoonfuls into oil, lower flame and fry to a golden colour. Drain on an absorbent paper and keep aside.
- Add the yogurt to the remaining mixture.
- 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.
- Add the yogurt 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.
- Add the pakoris, simmer a couple of minutes more and serve hot, garnished with coriander leaves.
