Dum Ki Arbi is a delicious North Indian Gravy cooked with deep-fried Colocasia. Taro or Colocasia is a root vegetable that has many nutritious reasons for us to include more often in our diet.
Dum Arbi is the dum cooked gravy in a creamy base with fried arbi in it. Arbi is referred to by various names like Arvi or Taro or Colocasia, Chemagadda (Telugu), Seppankizangu (Tamil) is one of my favorite vegetables to cook. We have always only cooked this root vegetable as a stir fry. We end up making a deep-fried side dish, sometimes as a shallow-fried dry saute.
Even since I heard Hubby Dear talking about the Dum Arbi that he had eaten in Delhi, I wanted to try it myself. I checked a recipe from Sanjeev Kapoor and adapted it to our taste.
More healthy stuff on Taro:
Taro is a tropical plant popular for its edible corm, its leaf. Typical of leaf vegetables, taro leaves are rich in vitamins and minerals. They are a good source of thiamin, riboflavin, iron, phosphorus, and zinc, and a very good source of vitamin B6, vitamin C, niacin, potassium, copper, and manganese. Taro corms are very high in starch and are a good source of dietary fiber.
One caution that people having kidney disorders, gout, or rheumatoid arthritis may have to follow is to make sure to include milk or other calcium rich food along with this vegetable. This is to prevent the risk posed by ingesting oxalate ion. Calcium reacts with the oxalate to form calcium oxalate which is very insoluble. – Source Wikipedia
I checked the various ways to cook this vegetable. We have always made a dry roast or Seppankizangu Puli Kuzhambu, it was nice reading about the famous Chembila curry of Kerala or Patra of Gujju cuisine?
Finally, when I declared to hubby dear that I am going to make this for dinner, he looked dismayed as he planned to take Konda for swimming. Boy, did two left hands suddenly crop up! My twins suddenly realized that they loved their momma very much and wouldn’t let me a sec away.
I was looking at the time and dreading the impending catastrophe was going to fall on me. Somehow, I finally managed to rope in somebody to distract the kids and in a marathon run, completed the dinner. In fact, I had that extra few mins for a photo session.
Ingredient picture for the gravy:
Finally, I was eagerly waiting for hubby dear’s reaction on eating this Dum Ki Arbi. Certainly didn’t expect his reaction. It surely was funny as he said he actually didn’t remember however this gravy was very delicious!
Dum Ki Arbi ~ Fried Arbi in a rich Gravy!
- 250 gms Arbi / Colocasia
- 1 cup Onions
- 1/2 tsp Ginger Garlic Paste
- 2 cups Curds / Yogurt
- 2 tsp Poppy Seeds / Khus Khus
- 1.5 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- A Pinch Turmeric Powder
- 1/2 tsp Garam Masala Powder
- 1/4 tsp Nutmeg Powder
- 2 Green Cardamoms
- Salt to taste
- 2 tsp Cooking Oil
- 2 tbsp Cooking Oil for deep frying
- 1/4 cup Fresh Cream
- Wash, soak, and rub the arbi to remove the mud if any.
- Take it into a pressure cooker and cook until it reaches the first whistle.
- To prevent the arbi from getting mushy, I remove it at the stage when it is about to go for the first whistle.
- When the pressure falls, run the arbi in regular water so that it becomes easy to peel the outer skin.
- Chop them to 2" size pieces as in the picture.
- Meanwhile, boil one cup of water and drop the chopped onions. When the water comes to a boil, allow the onions to boiling for 5 mins. Then drain and keep it aside.
- If you have ginger garlic paste, you can use it, else you can grind fresh paste along with onions to get a puree.
- Dry roast the poppy seeds and soak in water for grinding it into a smooth paste.
- Whisk the yogurt along with red chili powder, cumin powder, and turmeric powder. Keep it aside.
- Heat a nonstick pan with oil, add green cardamoms, saute for a min, then add onion paste. Sauté till light golden brown. Then add ginger-garlic paste and coriander powder. Mix well.
- Stir in poppy seeds paste and cook for about 5 mins.
- When the onion paste is getting cooked, heat a Kadai with little oil, to deep fry the half-boiled arbi. Fry them till crisp and golden brown. Drain onto a kitchen towel and keep aside.
- Once the onion paste is well cooked, add the whisked yogurt, bring it to a boil. Add about 1/2 cup water along with fried arbi, grated nutmeg, garam masala powder, and salt.
- Cover the pan with a tight-fitting lid and simmer for thirty minutes. Dum can be done by covering with aluminum foil or sealing the lid with wheat flour dough so that the aroma does not escape. Since I didn't have either on hand, I just inverted a heavy pressure pan on it. This also allowed me to stir in between. This has to be little on the gravy side, mine got very thick, though it tasted yummy.
- Just before serving open the lid and stir in fresh cream.
As it is hard to get a smooth paste of poppy seeds, I normally make a powder and stock in the fridge.
Use oil as just required for deep frying as arbi tends to disintegrate.