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Arbi Fry Recipe
Course
Main Course
Cuisine
Andhra, Indian, South Indian
Prep Time
30
minutes
Cook Time
10
minutes
Total Time
40
minutes
Servings
3
Author
Bindu
Ingredients
For Boiling
250
grams
Arbi/Colocasia/Chamagaddalu
Water as required
For Marination
Salt as required
½
tsp
turmeric powder
2
tsp
red chili powder
2
tsp
coriander powder
1
tsp
ginger garlic paste
For Fry
3
tbsp
oil
½
tsp
mustard seeds
½
tsp
cumin seeds
½
tsp
black gram/Urad Dal
1
dried red chili
1
sprig
curry leaves
3
green chilies
Instructions
Boiling Arbi/Colocasia
Rinse arbi very well until the water runs clear.
Take them into a pressure pan, pour enough water and close the pan with the lid.
Pressure cook for 3 whistles.wait until half the pressure is gone.
Open the lid strain out the hot water and pour normal water.
Peel off the skins and cut them into slices.
Marinating
In a mixing bowl, add salt, turmeric powder, red chili powder, coriander powder, ginger garlic paste and mix well.
Apply the mixture properly on the boiled & sliced Arbi/Colocasia and leave for 10 to 15 minutes.
Frying
Heat oil in a pan.
Add mustard seeds, cumin seeds, Urad dal, dried red chili and fry until they stop spluttering.
Add curry leaves, green chilies and fry until the leaves stop spluttering.
Later, add the marinated Colocasia/Arbi and mix well.
Stir fry on a medium flame for 5 to 7 minutes or until they get a nice texture and later turn off the heat.