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.
Spicy Colacasia (Sookhi Arvi Curry)
- ½ tsp Ajwain seeds (Carom)
- 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
- 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.
- Heat 2tbsp oil in a sauté pan; add ajwain and hing; once the seeds start to splutter add the boiled and flattened arbi.
- 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.
- Serve hot with steamed rice and dal.