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Madra or a curd-based curry is an integral part of the Himachali dham served during festivals and special occasions. Arbi ka Madra is one such curry. Tender colocasia in an aromatic curd-based gravy. Try out the recipe for the wholesome dish from the Indian state of Himachal Pradesh.
- 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 (tej patta)
- 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
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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.
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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.
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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.
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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.
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Keeping on low flame, add fenugreek seeds, carrom seeds, and asafoetida. Mix well.
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Now add the chopped onion and saute until translucent.
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Add the ginger garlic paste and saute until the onions colorize.
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Next, add the chopped tomatoes with salt. This helps the tomatoes cook faster. Saute until the tomatoes are cooked.
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Add the curd mixture and mix well. Continue stirring until it comes to a boil. Saute until you can see oil appearing on the sides.
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Finally, add the fried arbi. Mix until well-coated. Cover with a lid and cook for 4-5 minutes so that the arbi to absorb the flavors. This will also ensure that the arbi is completely cooked. Check the salt and add more if required.
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The Arbi ka Madra is ready to serve. Garnish with chopped coriander leaves. Enjoy with rice or rotis.
- Traditionally, ghandyali or large arbi is used but you can also use the smaller arbi.
This blog post is part of ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Mads’ Cookhouse.