Hello friends!!
Yesterday when I went grocery shopping I picked up vegetables keeping Pongal in mind. What is Pongal without Avial right???? So Arbi / Cheppankizhangu had to be picked up. We generally ( by we, I mean my husband) prefers arbi deep fried. But for once I wanted to cook it without using so much oil. And ended up preparing this tangy arbi curry.
Karakuzhambu is not a favorite here at my home. But once in a while, I do prepare them. This curry was sure to be eaten without a frown 'coz it had arbi in it :-)
So lets take a look at the recipe.
Ingredients:
Serves - 2 people
Arbi / Cheppankizhangu - 200 gms
Onion - 1 medium size
Tomato - 1 no
Green chillies - 1 or 2 (depending on how spicy you prefer)
Tamarind juice - 1 cup
Grated coconut - 1/2 cup
Jeera - 1/2 tsp
Curry powder / Kuzhambu milagai podi - 2 tsp
Salt - as required
To season:
Mustard - 1 tsp
Jeera / Cumin seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Cuury leaves - a bunch
Oil - as required
Procedure:
1. If using tamarind pulp, soak them in warm water for about 15 mins and extract the juice. Make sure you have about 1 cup of the juice.
2. Chop the onion, tomato and chillies. Also, slice the arbi in small discs and set aside.
3. Heat oil in a kadai. When it is hot enough add the mustard and cumin seeds. When they splutter add the fenugreek seeds. When the fenugreek seeds start to turn brown add the curry leaves.
4. Then add the chopped onions and chillies and saute till the onions turn translucent and crisp.
5. Next add the tomatoes and saute till they are cooked. You know it is ready, when the onions and tomato blend well and form a paste with the oil starting to leave the sides.
6. Now you add the tamarind juice followed by the curry powder and salt. Cover and cook till it starts to boil.
7. When the curry starts to boil, add the arbi slices. Cover and cook for about 10 mins or until the arbi is cooked.
8. Meanwhile, grind the grated coconut with the cumin seeds into a paste. Add this coconut paste to the curry once the arbi is cooked till tender.
9. After you have added the coconut paste, simmer the curry for 5 mins.
10. The curry is ready. Serve with hot rice and papad.
The best thing about this curry is you really do not feel the need to have a poriyal 'coz of the arbi in the curry :-)
Yesterday when I went grocery shopping I picked up vegetables keeping Pongal in mind. What is Pongal without Avial right???? So Arbi / Cheppankizhangu had to be picked up. We generally ( by we, I mean my husband) prefers arbi deep fried. But for once I wanted to cook it without using so much oil. And ended up preparing this tangy arbi curry.
Karakuzhambu is not a favorite here at my home. But once in a while, I do prepare them. This curry was sure to be eaten without a frown 'coz it had arbi in it :-)
So lets take a look at the recipe.
Ingredients:
Serves - 2 people
Arbi / Cheppankizhangu - 200 gms
Onion - 1 medium size
Tomato - 1 no
Green chillies - 1 or 2 (depending on how spicy you prefer)
Tamarind juice - 1 cup
Grated coconut - 1/2 cup
Jeera - 1/2 tsp
Curry powder / Kuzhambu milagai podi - 2 tsp
Salt - as required
To season:
Mustard - 1 tsp
Jeera / Cumin seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Cuury leaves - a bunch
Oil - as required
Procedure:
1. If using tamarind pulp, soak them in warm water for about 15 mins and extract the juice. Make sure you have about 1 cup of the juice.
2. Chop the onion, tomato and chillies. Also, slice the arbi in small discs and set aside.
3. Heat oil in a kadai. When it is hot enough add the mustard and cumin seeds. When they splutter add the fenugreek seeds. When the fenugreek seeds start to turn brown add the curry leaves.
4. Then add the chopped onions and chillies and saute till the onions turn translucent and crisp.
5. Next add the tomatoes and saute till they are cooked. You know it is ready, when the onions and tomato blend well and form a paste with the oil starting to leave the sides.
6. Now you add the tamarind juice followed by the curry powder and salt. Cover and cook till it starts to boil.
7. When the curry starts to boil, add the arbi slices. Cover and cook for about 10 mins or until the arbi is cooked.
8. Meanwhile, grind the grated coconut with the cumin seeds into a paste. Add this coconut paste to the curry once the arbi is cooked till tender.
9. After you have added the coconut paste, simmer the curry for 5 mins.
10. The curry is ready. Serve with hot rice and papad.
The best thing about this curry is you really do not feel the need to have a poriyal 'coz of the arbi in the curry :-)
Yummy lunch platter :)
ReplyDeletelooks yummy...delicious.appropriate when you hav it with hot steaming rice and rain outside..
ReplyDeleteAC.. looks great... awaiting for more recipes ... :)
ReplyDeleteThanks honey!!! Sure will update with more recipes :)
Deletehi wots Cheppankizhangu ?
ReplyDeleteHi Oceana.. Cheppankizhangu is called Taro root or Arbi and in some places Arvi... It is similar to potatoes.. I guess it is referred as Edoes in the European countries..
Delete