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Arbi Ka Salan

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Arbi Ka Salan Recipe, How To Make Arbi Ka Salan Recipe

Arbi ka Salan-A popular Hyderabadi dish – colocassia cooked in a delicious masala.

About Recipe

How to make Arbi ka salan

(89 ratings)
13 reviews so far
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
Arbi ka salan
Author : Vahchef
Main Ingredient : Colocasia
Servings : 4 persons
Published date : January 21, 2019


Ingredients used in Arbi ka salan
• Green chilly - 2 numbers.
• Turmeric powder - 1 pinch.
• Chilly powder - 1 tablespoon.
• Coriander powder - 1 tea spoon.
• Cumin powder - ½ tea spoon.
• Curry leaves - 1 spring.
• Ginger garlic paste - 1 tea spoon.
• Red chilly - 3 numbers.
• Kalonji (optional) - 1/4 tea spoon.
• Methi seeds - 1 pinch.
• Cumin seeds - 1/4 tea spoon.
• Mustard seeds - 1/4 tea spoon.
• Salt - to taste.
• Oil - 5 tablespoons.
• Coconut powder - 1 tablespoon.
• Sesame seeds - 1 tablespoon.
• Peanuts - 1 tablespoon.
• Coriander chopped - 1 tablespoon.
• Mint chopped - 1 tablespoon.
• Arbi - 1 cup.
• Tamarind juice - ½ cup.
• Jaggery - 1 small piece.
Method:
  • Heat a pan add peanuts dry roast this in a slow flame,
  • Add sesame seeds, dry roast along with peanuts, then add coconut powder, saute it and put this into the blender, add some water and make a paste. Heat oil in a pan add mustard seeds,
  • when mustard seeds splutter add cumin seeds, red chilly, methi seeds, Kalonji (optional).
  • Add sliced onions, salt, curry leaves, cook this till onions are golden in color, add ginger garlic paste cook this till raw flavor is gone, add turmeric powder, red chilly powder, cumin powder, coriander powder, green chilly, add prepared paste
  • Add water, mix it like a thin paste, cook this on a slow flame for 30 minutes, then add chopped coriander, chopped mint leaves
  • Add tamarind juice, jaggery, salt, once it comes to boil add arbi (boiled and fry them in the oil) cook this in a slow flame for 10 minutes then switch off the flame and after 1 hour you can enjoy the curry.

Serve this with roti, dosa, and rice also.






Cooking with images






Comments & Reviews

 

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Recent comments

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Venumurali Doddapaneni Posted on Sat Oct 26 2013

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Skidern Posted on Sat Oct 26 2013

This looks so good, thank you chef!

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Shaheen Muhimtule Posted on Sun Oct 27 2013

Can we make the paste and keep in the fridge.

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Pakeezah Posted on Tue Oct 29 2013

Whats jaggery?

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Mika Singh Posted on Tue Oct 29 2013

jiggery mean in Punjabi Gur......

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kalaga laga Posted on Sun Nov 03 2013

hahahahaha I like youand your food; shef, but you adding soooooooooo many things, and this food need looooooong time to prepier it..

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catwalkpilli Posted on Mon Dec 02 2013

nice recipe. i wiil try this recipe?

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kavitha balakrishnan Posted on Tue Mar 04 2014

Very nice !?

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Ayesha Shams Posted on Mon Jun 16 2014

Just what I needed.. Thanks.. ?

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Irishgirl41 Posted on Thu Jul 03 2014

the tamarind was a little too sour for my taste but I tried it with out and was still fantastic! nice and savory with a touch of sweetness and freshness from the mint, try it over rice it is so addicting. Great recipe!?

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mahima1100 Posted on Mon Aug 11 2014

nice receipe!!?

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Tanveera saquib Posted on Tue Apr 19 2016

in mutton Josh Rogan curry I can use normal red chilli powder ??

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