Another malenaadu special using arbi or kesuvinagedde !!
Arbi also know as taro is a root of Colocasia plant. These plants have huge leaves which are widely used in cooking too and are grown in pots and grown on streets too. The root of the colocasia is similar to potato and has a very light flavour of its own ! When cooked it releases starch and hence gets very slippery. Good amounts of potassium,copper and iron are found in the roots and hence good for your health too.The leaves are used to make pathrode another great savoury snack.
The leaves and roots normally cause irritation in the throat and mouth which is typical to its nature. To avoid this the roots are boiled , peeled and then boiled for another few minutes in tamarind water. This step gets rid of any irritation causing substance.
The main difference between gojju and sasive is that Gojju is more concentrated where using a little of it can alter tastes but with sasive it is more thicker and can be used like sambhar. This recipe needs to be spicy as the roots are bland and do not posses any distinctive taste. So the usage of chillies is purely your own choice. In Karnataka, we use two different kinds of dried red chillies , one for the colour and another for spicy taste.This recipe is best suited for rice .
500 gms Arbi roots
1 cup fresh coconut
6-7 dried chillies *
1/4 th teaspoon turmeric
1 tablespoon oil
2 teaspoons mustard seeds
1 tablespoon tamarind juice diluted
few curry leaves
salt to taste
- wash the roots and pressure cook with water for 1 whistle.
- the roots should be soft and not undercooked.
- cool and peel the skin off and set aside.
- in a mixie jar , add coconut, chillies , turmeric and enough water to grind into a smooth paste.
- in a pan add the paste and water to thin down the gravy. After boiling the gravy will thicken up .
- add tamarind juice and salt.
- break the arbi roots by hand and add them to the gravy.
- switch on the flame and bring it to a boil for 10 mins.
- switch off the flame and prepare the seasoning.
- heat up oil in another pan and add mustard seeds.
- when they crackle switch off and add the curry leaves 🍃.
- add the seasoning to the gravy and mix well.
- enjoy with hot rice 🍚!!
Note – colacasia leaves and the roots tend to irritate the throat and mouth. To avoid this you can boil the cooked roots with tamarind water for 5 mins and then proceed with making the gravy.
this gravy is tasty when it’s spicy so adjust the chillies accordingly