How to make Khatti Arbi -
Boiled arbi mixed with spicy yogurt mixture and tempered.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Colocassia (arbi) (अर्बी ), Yogurt (दही)
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Khatti Arbi checkout Dabi Arbi Ka Salan, Khatti Arbi ka Salan, Arbi ki Kadhi - SK Khazana, Besan Arbi - SK Khazana . You can also find more Main Course Vegetarian recipes like Begun Sorse Paneer Kadai - SK Khazana Palak Khichdi - SK Khazana Corn And Paneer Sabzi
Khatti Arbi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Khatti Arbi Recipe
Colocassia (arbi) 18-20
Yogurt 1 1/2 cups
Turmeric powder 1/2 teaspoon
Lemon juice 2 teaspoons
Salt to taste
Black peppercorns 8-10
Fenugreek seeds (methi dana) 1/2 teaspoon
Cumin seeds 1 teaspoon
Scraped coconut 1/2 cup
Oil 2 tablespoons
Mustard seeds 1 tablespoon
Dried red chillies 2-3
Curry leaves 6-8
Method
Step 1
Peel arbi and cut into ½ inch thick pieces. Put them in a non stick pan with 2-3 cups water, salt and turmeric powder. Mix, cover and let it cook.
Step 2
Add lemon juice to yogurt and mMix well. Grind black peppercorns, fenugreek seeds, cumin seeds and coconut with ¼ cup water to a fine paste.
Step 3
Heat oil in a non-stick frying pan. Add ground paste to the arbi and mix well. Add mustard seeds, red chillies and curry leaves to the pan. Mix well and switch off the heat.
Step 4
Add yogurt mixture to the arbi and mix. Pour the tempering over the arbi mixture and cover immediately. Open the lid, mix well and serve hot.
Nutrition Info
Calories : 1209 Kcal
Carbohydrates : 108.8 gm
Protein : 29.4 gm
Fat : 73.1 gm
Other : Fiber- 22.9gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
