How to make Khatti Arbi ka Salan - A popular Hyderabadi dish – colocassia cooked in a delicious masala.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Colocassia (arbi) (अर्बी ), Oil (ऑइल)

Cuisine : Hyderabadi

Course : Main Course Vegetarian

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Khatti Arbi ka Salan Recipe Card

Khatti Arbi ka Salan

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

For more recipes related to Khatti Arbi ka Salan checkout Khatti Arbi, Dabi Arbi Ka Salan. You can also find more Main Course Vegetarian recipes like Toovar Dana aur Kand Stir Fry, Batatyachya Kachrya, Mushroom Ka Korma, Pungent Feijoada.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Khatti Arbi ka Salan Recipe

  • Colocassia (arbi) boiled and peeled 250 grams

  • Oil 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Dried red chillies 2

  • Onions finely chopped 2 medium

  • Curry leaves 10-12

  • Ginger-garlic paste 1 tablespoon

  • Coriander seeds 1 tablespoon

  • Roasted peanuts 2 tablespoons

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Dried mango powder (amchur) 1 teaspoon

  • Salt to taste

  • Fresh coriander sprigs 6-7


Step 1

Heat oil in a non-stick pan. Slice colocassia.

Step 2

Add cumin seeds and mustard seeds to the pan.

Step 3

Roughly chop dried chillies.

Step 4

Add onions add curry leaves to the pan and sauté till onions are translucent. Add ginger-garlic paste and sauté further for a minute.

Step 5

Grind together dried red chillies, coriander seeds, peanuts and 2 tbsps water to a smooth paste.

Step 6

Add 2 tbsps water to the pan. Add turmeric powder and red chilli powder and mix well. Add ground paste, ½ cup water and mix well. Add sliced colocassia and mix well. Cover and cook for 3-4 minutes.

Step 7

Mix dried mango powder, salt and 1 tbsp water in a bowl and add to the pan and mix well.

Step 8

Finely chop coriander sprigs and add to the pan. Cook for 2-3 minutes.

Step 9

Transfer into a serving bowl and serve immediately.