How to make Khatti Arbi ka Salan -
Salans are a spicy gravy preparation that is traditionally eaten with a Hyderabadi style biryani, but you could enjoy it just as much with steamed rice or rotis. A mirch ka salan is a classic this khatti arbi ka salan is well worth a try.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Colocassia (arbi) (अर्बी ), Oil (ऑइल)
Cuisine : Hyderabadi
Course : Main Course Vegetarian
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For more recipes related to Khatti Arbi ka Salan checkout Khatti Arbi, Dabi Arbi Ka Salan, Arbi ki Kadhi - SK Khazana, Besan Arbi - SK Khazana . You can also find more Main Course Vegetarian recipes like Beans Foogath Cabbage Chana Dal Kaaley Aloo Chatpate Potatoes
Khatti Arbi ka Salan Recipe Card
Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Khatti Arbi ka Salan Recipe
Colocassia (arbi) boiled and peeled 250 grams
Oil 1 tablespoon
Cumin seeds 1 teaspoon
Mustard seeds 1 teaspoon
Dried red chillies 2
Onions finely chopped 2 medium
Curry leaves 10-12
Ginger-garlic paste 1 tablespoon
Coriander seeds 1 tablespoon
Roasted peanuts 2 tablespoons
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Dried mango powder (amchur) 1 teaspoon
Salt to taste
Fresh coriander sprigs 6-7
Method
Step 1
Heat oil in a non-stick pan. Slice colocassia.
Step 2
Add cumin seeds and mustard seeds to the pan.
Step 3
Roughly chop dried chillies.
Step 4
Add onions add curry leaves to the pan and sauté till onions are translucent. Add ginger-garlic paste and sauté further for a minute.
Step 5
Grind together dried red chillies, coriander seeds, peanuts and 2 tbsps water to a smooth paste.
Step 6
Add 2 tbsps water to the pan. Add turmeric powder and red chilli powder and mix well. Add ground paste, ½ cup water and mix well. Add sliced colocassia and mix well. Cover and cook for 3-4 minutes.
Step 7
Mix dried mango powder, salt and 1 tbsp water in a bowl and add to the pan and mix well.
Step 8
Finely chop coriander sprigs and add to the pan. Cook for 2-3 minutes.
Step 9
Transfer into a serving bowl and serve immediately.
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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.
