By: Shreya
Rating
Rating: 4.7 / 5 stars - 3 vote(s).
Category: Vegetarian
Dish type: Side Dish
Key ingredients: Chembu/ Arabi, Buttermilk
Time: Less than 30 minutes
Procedure:
Arabi - washed (better scrubbed with a vegetable scrub brush) - 1/2 kg
Buttermilk - 1/4 cup (Not the very thin buttermilk got after adding water; just blend 2-3 tbsp of fresh curd with less amount of water for 3-5 minutes and separate cream on top, if any)
Green chilly - sliced - 1
Ginger-Garlic paste - 2 tsp
Curry leaves - 2 strands
Mustard seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Jeera/ Cumin seeds powder - 1/2 tsp
Methi/ Fenugreek seeds powder - 1/2 tsp
Pepper - 1/4-1/2 tsp (per taste)
Coconut - grated - 1/2 cup (optional)
Oil - 2 tsp
Salt - to taste
Method Without Coconut:
- Steam the washed arabi in a steamer (or along with rice, if using rice cooker) until knife-tender (I always use a knife for this purpose!) and leave to cool and dry
- Peel the skin, and cut into slightly thick circles, and mix the pieces in the buttermilk with salt
- Heat oil in a pan and temper mustard seeds, toss in the curry leaves, green chilly, ginger-garlic paste, and turmeric, jeera, methi powders
- Roast the powders on low flame for a minute, and add the vegetable in buttermilk
- Keep stirring on low flame until semi-wet/ dry, without separating
- Sprinkle the pepper on top and leave on hot stove until serving time
Method With coconut:
- Grind the grated coconut along with turmeric, jeera, methi powders
- After tempering mustard seeds in oil, and adding curry leaves, green chilly, ginger-garlic paste, add the coconut paste and stir well
- Add the steamed, peeled, and cut vegetable into the paste, mix well and leave covered for 3-5 minutes
- Finally, add the buttermilk (if you wish to have more gravy curry, use 1/2 cup buttermilk), and stir until slight boil on low flame, without the buttermilk separating
- You can add pepper at the end to the curry
Serve with rice, chapathi
