Arvi (Taro Root) Curry
|Arvi||1 (Choose those with no nodes. Arvi is a root. It is hairy too. When picking)|
|Rasam powder||2 Teaspoon|
|Jaggery||1 Tablespoon (gur)|
|Tamarind paste||1 1⁄2 Tablespoon|
|Cooking oil||2 Tablespoon|
|Dhania||4 Cup (64 tbs) (coriander seeds)|
|Dry red chillies||1⁄2 Cup (8 tbs)|
|Jeera||1 Cup (16 tbs) (cumin seeds)|
|Meethi||1⁄4 Cup (4 tbs) (fenugreek seeds)|
|Black pepper||1⁄2 Cup (8 tbs)|
Roast all the ingredients with 1/2 teaspoon cooking oil. Cool the mixture and finely powder it.
You will need only a little bit of it for the curry. You can store the rest to make Madras Tomato Rasam, or reduce the proportion of all the ingredients to make less of the rasam powder.
1. First off, boil Arvi in enough water in a pressure cooker. Once the Arvi cools, remove the skin and keep aside. If you have picked the right kind of Arvi, the process of peeling the skin becomes very easy. One more thing, Arvi is very slippery, so be careful while handling them.
2. In a wok, add the cooking oil and once it heats up, add the mustard seeds and hing to make the tadka.
3. Now add a pinch of turmeric powder to the tadka. This way, when you add the Arvi to the tadka, the turmeric spreads out uniformly.
4. Add the cooked Arvi. If they too big, you can use a spatula to just break them into bite sized pieces. Stir in with the tadka. Saute for a few minutes. You can see parts of Arvi turning brown. That's the sign.
5. In the meantime, dissolve the tamarind paste in 2 cups of water. Once the Arvi are sauted, add the tamarind juice and mix in. Bring it to a boil. Lower the heat.
6. Add the rasam powder and mix in before it forms lumps. Now add the jaggery and salt. Cover and cook on low heat for 10 minutes, stirring occasionally. When you see the oil floating on top, you know its done.
Enjoy with rice and/or rotis (wheat tortillas).