Price 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 pink 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. Minimize into bite-sized items if they’re too massive. 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 maintain apart.
Within the meantime, put together the curd combination. Add coriander powder, turmeric powder, and Kashmiri pink chilli powder to thick curd. Combine effectively and maintain 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.
Preserving on low flame, add fenugreek seeds, carrom seeds, and asafoetida. Combine effectively.
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 sooner. Saute till the tomatoes are cooked.
Add the curd combination and blend effectively. Proceed stirring till it involves a boil. Saute till you possibly can 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. Examine 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 massive arbi is used however you can too use the smaller arbi.
This weblog publish is a part of ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Mads’ Cookhouse.