Thursday, 8 May 2014

arbi/chambu/colacasia curry and punjabi khadi - North Indian - South Indian fusion

Hello,

I tried north and south fusion cooking today. What about Punjabi khadi and our nadan chembu curry with plain rice? Ever tried its yummy and each ingredient is carefully selected to give the yummy tangy taste to khadi and chembu/colacasia is roasted in besan with whole spices. 








Chembu/arbi/colacasia curry

Ingredients

arbi/chembu - 1/2 kg
sunflower oil - 2 tbsp
besan - 1 tbsp
raw rice powder - 1 tsp
turmeric powder - 1/2 tsp
red chilly powder - 1 tsp
salt as required

For tadka
mustard - 1/2 tsp
urad dal - 1/2 tsp
channa dal - 1/2 tsp
red chilly - 2
jeera - 1/4 tsp
curry leaves - a few

Method of Preparation

Wash and pressure cook arbi.chembu for 2 whistles. remove skin and make cubes out of cooked chembu. Add turmeric, red chilly, salt and leave the chambu for marinating for about 10 minutes. In a heated pan pour oil add mustard,urad dal,channa dal and red chilly allow mustard to splutter now add jeera and allow it to release its aroma. Now add marinated chembu/arbi and cook for a minutes. coat each cubes with the tadka by mixing it gently. Now add raw rice powder and besan powder, mix well allow the chambu to get roasted in low flame till golden brown. Adjust salt.  Garnish with curry leaves. 

chembu mooru kuttan recipe is available in my blog. please refer for the recipe.












Khadi without pakodi

Ingredients
Sour curd - 2 cups
besan - 2 tbsp
amchur powder - 1/2 tsp
salt as required
red chilly powder - 1 tsp
turmeric powder - 1 tsp

For the tadka

ghee - 2 tsp
mustard seed - 1/2 tsp
coriander seeds - 1/2 tsp
methi seeds - 1/2 tsp
saunf - 1/2 tsp
red chilly whole - 2 broken
green chilly - 1 slit into two
ginger - a small piece chopped into tiny pieces
curry leaves - a few

Method of Preparation

In a large pan blend sour curd, amchur powder, red chilly powder, turmeric powder, red chilly powder and salt.  In a heated pan pour the smoothly blended sour curd with other ingredients. Let it cook in slow flame for about 10 minutes till the khadi becomes thick. You can see the lovely yellow colour of turmeric once the khadi  thickened. In a heated pan pour ghee add, mustard, coriander seeds, methi seeds, saunf and red chilly. Allow mustard to splutter now add green chilly and ginger. Garnish with curry leaves. Serve hot with freshly cooked rice, arbi curry, roasted pepper pappad and choice of your pickle. What more to ask for on a rainy summer afternoon.

I have not added fried pakodi for this recipe.  If you wish you can make it with basen , grated ginger, green chili, ajwain leaves  and curry leaves. Add a little salt to the thick batter make soft and crispy pakodi, deep fry in oil.  Add pakodi to prepared khadi and serve hot. 



No comments:

Post a Comment