By: Payal
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Arbi ki Kadhi is a simple and flavourful dish, specially prepared during Navratri. The arbi is cooked in a singhare atta and curd-based gravy with rock salt and spices.
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½ kg Colocasia (Arbi), peeled, boiled, and mashed smooth
2 tsp Rock salt
¼ tsp Chilli powder
½ cup Singhare ka atta
Oil for deep frying
½ cup Sour yogurt
1 sprig Curry leaves
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½ tsp Cumin seeds
2 Whole red chillies
1 tbsp Ginger, chopped
½ tsp Coriander powder
4 cups Water
Coriander leaves for garnishing
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Mix the colocasia, ½ tsp salt, chilli powder, and singhare ka atta into a thick batter of dropping consistency.
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Whip the mixture well and keep set aside ¼ of the mixture; the rest will be used to make pakoris. Heat oil until a drop of batter rises to the surface immediately.
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Drop spoonfuls of batter into the hot oil. Lower the flame and fry until golden brown. Drain on absorbent paper and keep aside.
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Add the yogurt to the reserved batter. Make a smooth paste and mix in the water.
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In a heavy-based pan, heat 2 tbsp of the same oil. Add curry leaves, cumin, & whole red chillies. Once they darken slightly, add the ginger and sauté briefly.
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Pour in the yogurt mixture, add the remaining salt and coriander powder. Bring to a boil, then simmer on a low flame until slightly thickened, stirring frequently to prevent scorching.
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Add the pakoris, simmer for a couple more minutes, and serve hot, garnished with coriander leaves.
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For More Navratri Recipes Click Here:
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