Arbi ka Madra

Name: Arbi ka Madra
Total time: 2400 s
Yield: 4 people
Cuisine: Indian
Ingredients: 500 gms arbi (taro root); 1 cup thick curd; 1 tbsp coriander powder (dhania); 1/2 tsp turmeric powder (haldi); 1 tsp Kashmiri red chilli powder; 4 tbsp mustard oil; 1 bay leaf; 1" cinnamon stick; 1 black cardamom; 3 green cardamoms; 5-6 peppercorns; 5 cloves; 1 tsp cumin seeds (jeera); 1/8 tsp fenugreek seeds (methi dana); 1/2 tsp carrom seeds (ajwain); 1/4 tsp asafoetida (hing); 1/2 cup onion finely chopped; 2 tbsp ginger garlic paste; 1 medium tomato chopped; 1 tsp salt or to taste; 1 tsp coriander leaves for garnish

Madhu Bindra @madhubindra

Madra or a curd-based curry is an integral part of the Himachali dham. Try out the recipe for Arbi ka Madra which is full of flavors. #ga24 #arbi #himachalpradesh

Madhu Bindra @madhubindra

Madra or a curd-based curry is an integral part of the Himachali dham. Try out the recipe for Arbi ka Madra which is full of flavors. #ga24 #arbi #himachalpradesh

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Ingredients

40 minutes

4 people

500 gmsarbi (taro root)
1 cupthick curd
1 tbspcoriander powder (dhania)
1/2 tspturmeric powder (haldi)
1 tspKashmiri red chilli powder
4 tbspmustard oil
1bay leaf
1" cinnamon stick
1black cardamom
3green cardamoms
5-6peppercorns
5cloves
1 tspcumin seeds (jeera)
1/8 tspfenugreek seeds (methi dana)
1/2 tspcarrom seeds (ajwain)
1/4 tspasafoetida (hing)
1/2 cuponion finely chopped
2 tbspginger garlic paste
1medium tomato chopped
1 tspsalt or to taste
1 tspcoriander leaves for garnish

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Steps

40 minutes

1

To begin, peel and wash the arbi. Cut into bite-sized pieces if they are too large. Don’t make them too small since they shrink while frying. Traditionally ghandyali or large arbi is used but you can also use the smaller arbi.
2

Heat mustard oil to smoking point and let it cool a bit. Shallow fry the arbi pieces on medium to low flame until they colorize and are almost cooked. Add a bit of salt while shallow frying for added taste. Remove and keep aside.
3

In the meantime, prepare the curd mixture. Add coriander powder, turmeric powder, and Kashmiri red chilli powder to thick curd. Mix well and keep aside.
4

Using the same oil you fried the arbi in, add in bay leaves, cumin seeds, cinnamon stick, black cardamom, green cardamom, peppercorns, and cloves. Allow them to crackle.
5

Keeping on low flame, add fenugreek seeds, carrom seeds, and asafoetida. Mix well.
6

Now add the chopped onion and saute until translucent.
7

Add the ginger garlic paste and saute until the onions colorize.
8

Next, add the chopped tomatoes with salt. This helps the tomatoes cook faster. Saute until the tomatoes are cooked.
9

Add the curd mixture and mix well. Keep stirring until it comes to a boil. Saute until you can see oil appearing on the sides.
10

Finally, add the fried arbi. Mix until well-coated. Cover with a lid and cook for 4-5 minutes so that the arbi can absorb the flavors. This will also ensure that the arbi is completely cooked. Check the salt and add more if required.
11

The Arbi ka Madra is ready to serve. Garnish with chopped coriander leaves. Enjoy with rice or rotis.