How to make Khatti Arbi Ka Salan - Arbi cooked in a tangy curry.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Colocassia, Tamarind Paste (इमली की पेस्ट )

Cuisine : Hyderabadi

Course : Main Course Vegetarian

Khatti Arbi Ka Salan Recipe Card

Khatti Arbi Ka Salan
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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, Aaluchi Patal Bhaji, Bharwan Arbi . You can also find more Main Course Vegetarian recipes like Tindli Moongfali, Kadai Aloo Chatpate, Quick Pressure Cooked Vegetables, Badami Mixed Vegetables.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Khatti Arbi Ka Salan Recipe

  • Colocassia 250 grams

  • Tamarind Paste 3 tablespoons

  • Onion 1

  • Ginger paste 1/2 tablespoon

  • Garlic paste 1/2 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Tomatoes 3 medium

  • Salt to taste

  • Tamarind paste 2 tablespoon

  • Curry leaves 8-10

  • Green chillies 2-3

Method

Step 1

Peel and slice onions. Chop tomatoes, de-seed and chop green chillies. Soak tamarind in lukewarm water for 15 minutes and squeeze out the pulp. Boil Arbi in salted water till tender. Peel, slice the bigger ones into two pieces if desired. Heat oil in a pan and sauté onions till golden brown.

Step 2

Add curry leaves, chopped chillies, ginger-garlic paste and sauté for a few minutes. Add turmeric, chilli powder and sauté for 3-4 minutes on a low heat. Add chopped tomatoes and cook till the tomatoes are completely mashed. Add the arbi and cook for 2 minutes pour one cup of water and salt, cook for 2-3 minutes. Add tamarind pulp. Cover and simmer for 15 minutes.

Step 3

Serve hot with Hyderabadi paratha.