Arbi Methi Kadhi - Colocasia and Fenugreek Leaves in a yogurt based gravy!

Normally Amma makes Chembu Moru Kootan with Chembu | Arbi | Taro | Colocasia. Since we did not want to use any coconut this time, Amma decided to try out a Kadhi and to give it an additional flavour toss in a bunch of Methi | Fenugreek Leaves too! Recently Amma had made Arbi Methi and we had love the combination so Amma thought in a Kadhi version also this would be delectable!

This Arbi Methi Kadhi turned out super delicious! Appa loved this and called it instant Moru Kootan. The perfect blend of spices gave a wonderful aroma to this Kadhi.

INGREDIENTS

250 gms Chembu | Arbi | Taro | Colocasia, boiled and peeled
150 gms Methi | Fenugreek Leaves
1/2 ltr Yogurt
1 1/2 ltr Water
2 tblsp Besan | Chick Pea Flour
1 " Adrak | Ginger
2 Green Chilli
1/2 tsp Haldi | Turmeric Powder
1/4 tsp Red Chilli Powder
1/2 tsp Methi | Fenugreek Seeds
10 Kali Miri | Black Pepper
3 - 4 Lavang | Cloves
1 tsp Jeera | Cumin Seeds
A pinch Hing | Asafoetida Powder
2 Sukhi Lal Mirch | Dried Red Chilli, broken to 2
1 tblsp Oil
To taste Salt

METHOD

• Cut the boiled and peeled Arbi to bite pieces.
• Wash and drain the Fenugreek Leaves. Separate the leaves from the stem and keep aside.
• Grind adrak and green chilli to a fine paste.
• In a mixing bowl add besan, red chilli powder, haldi, salt, adrak - chilli paste, yogurt and water. Whisk well to get a lump free batter.
• In a non stick kadhai, heat oil and add methi seeds, jeera, lavang, kali miri and sukhi lal mirch. Saute till they become fragrant. Take care they do not get burnt.
• Add hing and saute for a minute.
• Add arbi and saute for 2 minutes.
• Add methi leaves and saute for 2 minutes.
• Whisk yogurt mix again and gently pour into the kadhai.Stir continuously and cook on high flame till it begins to boil.
• As it starts to boil, reduce the flame to low and let it simmer for 8 - 10 minutes with an occasional stir. This step is important so that besan cooks well.
• Switch off the gas and transfer to a serving bowl.
• Serve hot with any Rice | Biryani | Pulav | Roti | Paratha.

We relished Arbi Methi Kadhi with Methi Thepla and Steamed Rice.

We have used:

1. Tata Salt Lite

2. LG Hing Powder

3. Borges Olive Oil Light

Share on Google Plus

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.