Kerala Style Arbi Curry Recipe
Embark on a culinary journey to the vibrant state of Kerala with this delectable recipe for Kerala Style Arbi Curry. This dish, known for its unique blend of flavors and textures, showcases the humble arbi (also known as taro or colocasia) in a delightful and aromatic coconut-based curry. The use of tamarind adds a tangy twist, while the tempering of spices elevates this dish to a comforting staple for any meal. Perfectly suited for a lunch or dinner, this vegetarian curry pairs wonderfully with steamed rice and cumin rasam, making it an ideal choice for those seeking a wholesome, satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arbi (taro) | 250 grams, washed and peeled |
| Tamarind (Malabar) | 1 piece |
| Salt | To taste |
| Coconut (scraped) | 1/4 cup |
| Red chili powder | 1 teaspoon |
| Onions | 2, peeled |
| Coconut oil | 1 tablespoon |
| Mustard seeds | 1 teaspoon |
| Cumin seeds | 1 teaspoon |
| Dry red chilies | 2, broken |
| Curry leaves | 7 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 6 g |
| Sugars | 2 g |
| Fat | 7 g |
Preparation Time
| Time Type | Duration |
|---|---|
| Preparation | 15 minutes |
| Cooking | 25 minutes |
| Total | 40 minutes |
Servings
| Servings | 3 |
Instructions
To prepare the Kerala Style Arbi Curry, begin by washing the arbi thoroughly under running water and then boil it until tender. Once cooked, carefully peel the arbi, applying a little coconut oil to your hands to prevent sticking. After peeling, chop the arbi into bite-sized pieces and set them aside.
In a kadhai (wok), combine the tamarind, salt, chopped arbi, and a splash of water. Cook the mixture over medium heat until the arbi is tender and the tamarind has infused its flavor into the dish.
While the arbi is cooking, take a mixer grinder and add the scraped coconut, red chili powder, and the remaining peeled onions. Blend the mixture into a smooth paste, then add this coconut mixture to the kadhai with the cooked arbi. Season with salt to taste, stir well, and let it simmer for an additional 5 to 6 minutes to meld the flavors.
In a separate tempering pan, heat the coconut oil over medium heat. Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to splutter for about 10 seconds, releasing their aromatic oils. Next, add the sliced onions and curry leaves, cooking until the onions turn soft and translucent. Toss in the broken dry red chilies and sauté for another 10 seconds to infuse the oil with their flavor.
Finally, pour the hot tempering mixture over the arbi curry in the kadhai and stir gently to combine everything beautifully.
Serve the Kerala Style Arbi Curry hot, accompanied by steamed rice and a bowl of cumin rasam, allowing the delightful flavors of this dish to shine through. Enjoy your meal and the journey of tastes that Kerala has to offer!
Tips for Serving
- Rice Pairing: Serve this curry with plain steamed basmati or jasmine rice for a fragrant accompaniment.
- Rasam Variation: Enhance your meal by preparing a simple cumin rasam to serve alongside, which complements the flavors of the curry excellently.
- Storage: This curry can be stored in an airtight container in the refrigerator for up to 3 days and tastes even better the next day as the flavors develop.
With its vibrant flavors and wholesome ingredients, this Kerala Style Arbi Curry is not just a dish but an experience, bringing a taste of South India right to your table. Enjoy this delightful vegetarian recipe that promises to satisfy your palate while showcasing the culinary richness of Kerala!
