Thursday, January 16, 2014

Arvi Poricha Kuzhambhu / Seppankizhangu Poricha Kuzhambhu


About Arvi :


Eddoe is a tropical vegetable, a variety of Colocasia esculenta, closely related to taro (dasheen), that is primarily used for its thickened stems (corms).It has smaller corms than taro, and in all but the best cultivars there is an acrid taste that requires careful cooking.The young leaves can also be cooked and eaten, but (unlike taro) they have a somewhat acrid taste.
Eddoes appear to have been developed as a crop in China and Japan and introduced from there to the West Indies where they are sometimes called "Chinese eddoes". They grow best in rich loam soil with good drainage, but they can be grown in poorer soil, in drier climates, and in cooler temperatures than Taro.
Eddoes are also called malangas in Spanish-speaking areas, but that name is also used for other plants of the Araceae family, including tannia (Xanthosoma spp.). Eddoe is known as arvi or arbi in Urdu and Hindi and kochur mukhi in Bangla languages in South Asia.

Ingredients:


Arvi / Seppankizhangu – 2 cup 
Garbanzo Beans / Chick Pea / Kondakadali(white or black)  – 1 can / 14 Oz / 1 cup
Tamarind whole – Extract of lemon sized ball Soaked in warm water for 30 min (or)
Tamarind Paste -2 tsp
Turmeric
Hing – a pinch
Mustard seeds – 1 tsp
Curry leaves – 1 Sprig
Sesame Oil – 1 tbsp
Salt to taste

For Grinding:


Coriander seeds – 1 tbsp
Channa dal – 1 tbsp
Urad dal – 1 tsp
Black peppercorns – 1 tsp
Red Chilli – 1
Grated coconut – 3 tbsp
Sesame Oil – 1 tsp

1.Roast all above ingredients except coconut to light brown color.Finally switch off flame , add coconut and mix them all in the kadai.Then let it cool and grind this to a very fine paste by adding needed water.Check Photos below.


Method:


1.Peal ,Clean Pressure cook the Arvi for 4 whistles with a tsp of salt .Let the pressure release on its own. Open and Cut Arvi into big size pieces.




 2.Heat a pan add oil,then add mustard seeds once they splutter add curry leaves and hing.Then add 1 cup of water.
 3.Add Tamarind paste or extract at this stage.Let it come to boil.

 4.Then add the ground paste and mix it well.Dont add salt now as we have boiled arvi with salt add salt at the end.
 5.Add ChickPea(If you are using dried Chickpea,Soak it in water overnight and pressure cook it for 4 whistles along with arvi and then use).
 6.Add Arvi and mix them all and let it come to boil,then check for seasoning and add salt if needed.
 Delicious Poricha Kuzhambhu is ready to serve with hot white rice and any poriyal or papad.




Tips:


If you eat Eggs, you can also add boiled egg in this curry.Its an excellent muttai kuzhambhu recipe.
Try to add less Curry to rice and have it ,it taste really good.

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