Arbi Sabzi | Colocasia Curry | Chemagadda Curry | How to Make Arbi Sabzi
Andhra Style Colocasia or Arbi Stew has a combination of spice,sour, tangy and tastes good.It goes very well with hot Rice and one cannot resist having more and more of it.
Telugu people relish this Colocasia Stew on all occasions.
It is generally made in Southern parts of India.Telugu people make it slightly spicy whereas Tamilians make it less spicy adding Coconut to it.I will post that recipe also shortly.
This Stew remains fresh for almost three days.
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Tips
Colocasia:
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Cut the Cooked Colocasia into one inch pieces
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Donot over cook the Colacasia ,as it gets Cooked in the gravy further.
Oil:
Little more oil is required for this stew
Salt and Chilli powder :
Dishes made by Telugu people are generally spicy but you can reduce as per your taste
Jaggery:
It is advisable to use Jaggery to balance the spice.But you can avoid it ,if you want more spice
For Tasty Stew:
Oil should float to the top on a low flame to get an Authentic taste.
Arbi Sabzi | Colocasia Curry | Chemagadda Curry | How to Make Arbi Sabzi - Recipe Video
Arbi Sabzi | Colocasia Curry | Chemagadda Curry | How to Make Arbi Sabzi
Prep Time 5 mins- Cook Time 40 mins
- Total Time 45 mins
Servings 5
Ingredients
- 250 gms Boiled Colocasia or Arbi (Peeled and cut into 1 inch pieces)
- 3 tbsp Oil
- 1 cup Chopped Onions
- 1/2 cup Tomato pieces
- 4 Slit Green Chillies
- 1 tsp Mustard
- 1/4 tsp Fenugreek
- 1/2 tsp Cumin
- 1 tsp Raw Bengal gram
- 1 tsp Black gram
- 3 Red chillies
- 10 Pounded Garlic
- 2 Sprigs Curry Leaves
- Salt
- 1/4 tsp Turmeric
- 1.5 tsp Chilli powder
- 1 tsp Coriander powder
- 1/2 tsp Pepper powder
- Coriander leaves - a Little
- 150 ml Turmeric pulp (Extracted from Lemon sized ball of Tamarind soaked)
- 600 ml Water
Instructions
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Heat some oil in a pan. Add Mustard, Bengal gram, Black gram, Cumin, Fenugreek, garlic and fry till the Fenugreek seeds turn golden brown.
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Add curry leaves, slit Green chillies.
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Now add chopped Onions and fry till they turn golden brown.
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Then add Tomato pieces, Turmeric, Salt .Cook till the Tomatoes become soft.
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Add Chilli powder, Coriander powder, Pepper Powder and also the Tamarind pulp to it and cook it on a low flame till the oil floats to the top.
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Once the gravy is cooked well, add cooked Colocasia pieces to it, stir them well in the gravy adding required water and leave it on the fire for 30-40 minutes on a low flame. Colocasia will absorb the gravy and taste good.
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Garnish it with Chopped Coriander and remove it from the fire and serve this tasty Andhra style Colocasia stew with Rice.
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