Restaurant Style Arbi Subji

Ingredients For Grinding Together

• • Sesame seeds (roasted) - ¼ cup
• • Peanuts (roasted) - ½ cup
• • Coconut (roasted) - ½ cup
• • Water - 1 cup

Ingredients For Making Arbi Subji

• • Oil - 4 tablespoons
• • Arbi/Colocasia - 500 grams
• • Cumin seeds - 1 teaspoon
• • Mustard seeds - 1 teaspoon
• • Fenugreek - ¼ teaspoon
• • Red chillies (dry) - 4
• • Asafoetidas - ¼ teaspoon
• • Green chillies (slit) - 3
• • Curry leaves - 2 sprigs
• • Ginger paste - 1 tablespoon
• • Red chilly powder - 2 teaspoons
• • Turmeric powder - 1 teaspoon
• • Coriander powder - 2 teaspoons
• • Cumin powder - ½ teaspoon
• • Water - 2 cups
• • Curd - 1 cup
• • Tamarind paste - 1 teaspoon
• • Jaggery - ¼ cup
• • Salt - as required
• • Coriander leaves - 1 tablespoon
• • Mint leaves - 1 tablespoon

Method

• 1. Blend all the ingredients mentioned in "For Grinding together" into a smooth paste. Keep aside.
• 2. Boil arbi, peel the skin and fry it in oil. Keep aside.
• 3. Heat oil in a pan, add cumin seeds, mustard seeds, fenugreek, dry red chilly, asafoetida, green chilly, curry leaves and ginger paste. Saute for 2 minutes.
• 4. Add turmeric powder, red chilly powder, coriander powder and cumin powder. Saute for a minute.
• 5. Add the grounded paste and mix well. Saute continuously for 2 minutes. Add salt and mix well.
• 6. Add water and cook for a few minutes.
• 7. Add whisked curd and cook in high flame stirring continuously.
• 8. Add tamarind paste, jaggery, coriander leaves and mint leaves. Mix well.
• 9. Add the fried arbi. Cover with a lid. Cook for 10 minutes.
• 10. Serve hot.