Charge the Recipe:
Madra or a curd-based curry is an integral a part of the Himachali dham served throughout festivals and particular events. Arbi ka Madra is one such curry. Tender colocasia in an fragrant curd-based gravy. Check out the recipe for the healthful dish from the Indian state of Himachal Pradesh.
- 500 gms arbi (taro root)
- 1 cup thick curd
- 1 tbsp coriander powder (dhania)
- 1/2 tsp turmeric powder (haldi)
- 1 tsp Kashmiri crimson chilli powder
- 4 tbsp mustard oil
- 1 bay leaf (tej patta)
- 1″ cinnamon stick
- 1 black cardamom
- 3 inexperienced cardamoms
- 5-6 peppercorns
- 5 cloves
- 1 tsp cumin seeds (jeera)
- 1/8 tsp fenugreek seeds (methi dana)
- 1/2 tsp carrom seeds (ajwain)
- 1/4 tsp asafoetida (hing)
- 1/2 cup onion finely chopped
- 2 tbsp ginger garlic paste
- 1 medium tomato chopped
- 1 tsp salt or to style
- 1 tsp coriander leaves for garnish
-
To start, peel and wash the arbi. Reduce into bite-sized items if they’re too giant. Don’t make them too small since they shrink whereas frying.
-
Warmth mustard oil to smoking level and let it cool a bit. Shallow-fry the arbi items on medium to low flame till they colorize and are virtually cooked. Add a little bit of salt whereas shallow frying for added style. Take away and hold apart.
-
Within the meantime, put together the curd combination. Add coriander powder, turmeric powder, and Kashmiri crimson chilli powder to thick curd. Combine properly and hold apart.
-
Utilizing the identical oil you fried the arbi in, add in bay leaves, cumin seeds, cinnamon stick, black cardamom, inexperienced cardamom, peppercorns, and cloves. Enable them to crackle.
-
Conserving on low flame, add fenugreek seeds, carrom seeds, and asafoetida. Combine properly.
-
Now add the chopped onion and saute till translucent.
-
Add the ginger garlic paste and saute till the onions colorize.
-
Subsequent, add the chopped tomatoes with salt. This helps the tomatoes cook dinner quicker. Saute till the tomatoes are cooked.
-
Add the curd combination and blend properly. Proceed stirring till it involves a boil. Saute till you may see oil showing on the perimeters.
-
Lastly, add the fried arbi. Combine till well-coated. Cowl with a lid and cook dinner for 4-5 minutes in order that the arbi to soak up the flavors. This can even be certain that the arbi is totally cooked. Verify the salt and add extra if required.
-
The Arbi ka Madra is able to serve. Garnish with chopped coriander leaves. Take pleasure in with rice or rotis.
- Historically, ghandyali or giant arbi is used however it’s also possible to use the smaller arbi.
This weblog submit is a part of ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Mads’ Cookhouse.
