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For day 2 of BM# 5, I have a quick and easy arbi/ arvi/ chamadumpa/ colacasia fry that I made for our weekend lunch and it turned out spicy and yummy. My mom makes really good chamadumpa vepudu (arvi fry) that are crisp and delicious. I’ve tried a number of times, but my curry usually ends up being mushy and not crisp. I think the arbi that we get here are a little too mealy and disintegrate when boiled and I might be boiling them a little too much too.

When I saw the recipe and the drool worthy pictures in Pure & Simple cookbook by Vidhu Mittal that I borrowed from the library, I wanted to give the dish a try. My all time favorite dish with arbi is this curry with peanut-garlic sauce from 660 Curries by Ragavan Iyer, but this dish turned out equally good and can be made within 30 minutes.

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Spicy Colacasia (Sookhi Arvi Curry) Yum
Spicy Colacasia (Sookhi Arvi Curry)
Course side dish
Cuisine north indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 8 - 10 Arbi – medium sized
  • ½ tsp Ajwain seeds (Carom)
  • ¼ tsp Hing (Asafoetida)
  • ½ tsp chili powder Red (add more if you want more heat)
  • 1 tsp coriander Ground
  • 1/4 tsp Amchoor powder (dry mango powder)
  • to taste Salt
Course side dish
Cuisine north indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 8 - 10 Arbi – medium sized
  • ½ tsp Ajwain seeds (Carom)
  • ¼ tsp Hing (Asafoetida)
  • ½ tsp chili powder Red (add more if you want more heat)
  • 1 tsp coriander Ground
  • 1/4 tsp Amchoor powder (dry mango powder)
  • to taste Salt
Spicy Colacasia (Sookhi Arvi Curry)
Instructions
  1. Pressure cook arbi for only 1-2 whistles. Once the arbi are cool enough to handle, peel them and squish them or flatten them a little bit with your hands, this will give the veggie more surface area to brown and turn crunchy and yummy.
  2. Heat 2tbsp oil in a sauté pan; add ajwain and hing; once the seeds start to splutter add the boiled and flattened arbi.
  3. Add the dry masalas and salt and mix to coat the veggie uniformly. Cook on medium flame until golden brown crust forms on both sides, this will take about 5-6 minutes.
  4. Serve hot with steamed rice and dal.
Recipe Notes

Lets see what my fellow marathoners have been cooking up today:

Curry in a hurry under 30 min:Aarthi, Divya, Jayashree, Kaveri, Pavani,

Seven Days of Indian Sweets:Gayathri, Priya Suresh,

Seven Days of Microwave Meals: Monika,

Seven Days of Regional Specials:Harini, Vaishali,Suma, PJ

Seven Days of Colorful Dishes Kid's Special: Kalyani

Summer Coolers:Jayasree, Kamalika, Srivalli

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11 thoughts on “Spicy Colacasia (Sookhi Arvi Curry)”

  1. I see Arbi pretty often in the grocery, but draw a blank as to what to do about them. Love this idea.

  2. I can have this yummy curry with some sambhar rice, love it..Btw regarding ur q’n about sago laddoos, they will tastes approximately like rava laddoos..

  3. Pavani the reason why your arvi gets mushy is because arvi needs only half a whistle..let the pressure drop ,you will see perfectly cooked arvi.well..arvi is so delicious that actually sometimes u dont mind it mushy simple n quich recipe:)

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