Wednesday, November 11, 2009

Dry Arbi

1 lb Arbi (Taro Root)2 tsp Mustard SeedsOil
2 tsp Urad DalSalt
1 pinch Hing
1 pinch Turmeric
2 tsp Red Chilli Powder
4-6 Curry Leaves

Pressure cook the Arbi for about 3-4 whistles and peel the skin.
Let it cook and cut into 1-inch cubes.
In a wide skillet, splutter the mustard seeds in 3-4 tsp oil.
Roast the Urad Dal until golden and turn off the heat.
Add the hing, curry leaves, turmeric, red chilli powder and salt and saute in the heat of the pan for about 1/2 a minute.
Add the arbi and toss gently to coat all sides with the masala.
Turn the heat back on and roast until golden and crisp on all sides tossing occasionally.
Serve hot with rice/roti/dal/sambar….

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