Navratri recipes: Arbi ki Kadhi

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    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

    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 pakoris. 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 yogurt 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 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.
    7. Add the pakoris, simmer a couple of minutes more and serve hot, garnished with coriander leaves.

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