Arbi, one of the Colocasia species is an underground(grown) vegetable. It finds an easy place in south-indian cooking. Found as an fry or curry, it is also supposed to be an healthy alternative for potatos for aged people because the starch content found in arbi is easily digestable one. Arbi is also found to nourish with contents like fibre, protein, calcium, phosphorous etc.
Arbi tawa fry done here is an easy preparation that can go yummy with hot rice, sambhar, rasam or any kozhumbu type. This can also be served as an vegetarian starter and can go great with parathas too. To top that arbi prepared in tawa ensures uniform cooking on all sides (which is not guarenteed on kadaai), saves time and ends up spending up little amount of oil.
Isn't it great? This perfect dish is an apt solution for all ages and for all time. Have it with rice, tea or starter or with parathas too!! Kids would luv to have this , and hence this tawa arbi masala is determined to be an hit with fussy kids to demanding mother-in-law. They will keep carving for more and more....
Preparation is quite easy as the boiled arbi pieces here are depeeled, sliced and is coated with combo of indian spices along with cornflour, tawa-fried and served. There is no marination time here, and if you want so, can prepare marination before, refrigerate and use when needed.
To be made into mix
- Arbi - 250 gm
- Cornflour- 1/4 cup
- Salt - 1 tsp or as needed
- Jeera powder - 1 tsp
- Garam masala - 1/2 tsp
- Saunf/sombu powder - 1 tsp
- Peppercorn powder - 1 tsp
- Haldi - a pinch
- 4 tsp oil
Kindly note that since I made this for my kid, I kept ingredients simple and less spicy. You may also add curry leaves, finely sliced red chillies if needed and temper them also.
Pressure cook arbi for around one whistle. Depeel them, slice them and mix with all other spices as mentioned. Drizzle tawa with oil and introduce all slices into it. Cover and cook them, when they are done, flip them other side. Now sprinkle pepper, saunf and haldi mix and cook till they are done. Serve them hot.
I am linking this to hearth and soul blog hop from Swathi Iyer's blog