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Roasted Arbi in Mustard and Coconut Base Curry


Arbi/Taro is a really easy to cook and delicious root vegetable. Just like potatoes, you can cook it in a variety of ways from just boiling them to add in your salad with some nice seasoning to frying them to make chips. This was the first time I tried cooking with mustard paste so this recipe was quite experimental for me and I really wanted to try this for a long time. So, with some good online research and zest I successfully created this really delicious dish. Hope you enjoy it too.

SERVES: 4
 PREP TIME: 30 min
 COOK TIME: 45 min
  • 150 grams arbi
  • 1 medium onion (finely chopped)
  • 1 spoon mustard seeds
  • ½ poppy seeds
  • 4 garlic
  • 2 green chilies
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • 1 cup thick coconut milk
  • salt
  • oil
  • coriander leaves

 1. Boil and Roast: Firstly, soak the mustard seeds and poppy seeds in warm water for 20-30 mins. Next, boil the arbi in a vessel for about 5min. Make sure you don't over-cook it. Remove it from the the flame and strain it. Peel off the skin and chop it in circles. Add some oil in a pan and once its heated add the arbi. Sprinkle some salt on top and fry this till golden brown on both sides. Set it aside.
2. Make curry base: Strain the mustard and poppy seeds and add into a mixi grinder with garlic, green chilies and ¼ cup of water. Blend this into a smooth paste. Add some oil in a kadai, and add finely chopped onions in them. Cook the onions till they are nice and caramelized and then add the mustard paste into it. Now, add some turmeric powder, red chilli powder and garam masala. Add ½ cup water and simmer and cook for 10 mins till the oil separates from the masala. Now add the coconut milk, salt and ¼ cup of water and cook this for 15 mins on a low flame. Do not keep the flame high as we don't want the coconut milk to curdle. Once the gravy is reduced in quantity slowly add the arbi and give it a good mix. Garnish with some coriander leaves and enjoy.

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