The scientific name for Arbi is Colocasia esculenta. It is a root vegetable and is known as taro root in English. The leaves of this plant are also edible and used in various meal preparations. Arbi is not only tasty but also has health benefits. Arbi roots can be used in both sweet as well as savoury dishes.
The Andhra style Arbi Fry is a flavoursome dish yet simple to make. It goes very well when combined with sambar/rasam and a steaming bowl of rice.
Kaaram Products Used:
Kaaram’s Turmeric Powder
Kaaram’s Andhra Curry Powder
Ingredients:
Boiled Arbi or Taro Roots – 250-300 grams
Groundnut Oil – 2 tablespoons (cooking oil of your choice)
Kaaram’s Turmeric Powder - ½ teaspoon
Kaaram’s Andhra Curry Powder – 2-3 tablespoon
Red Chillies Powder (optional)
Salt to taste
Method:
Boil the Arbi and peel the skin. Cut into medium size pieces.
In a Kadhai (Indian wok), add two tablespoons of cooking oil, and fry the boiled Arbi till it gets light golden brown colour. Now add half a teaspoon of Kaaram’s Turmeric powder.
Once it is brown, add Kaaram’s Andhra Curry Powder of three tablespoons and salt to taste. Toss the entire mixture for about 4-5 minutes
Chilli powder can be added for a spicier flavour.
Arbi Fry is now ready to serve! Have it as an appetiser or with rotis/rice.
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