Chepangilangu Masala gravy | Arbi Sabji recipe

Chepangilangu Masala gravy | Arbi Sabji recipe is a side dish prepared for parathas with arbi also known as taro root with curd, onions, spices and salt. To know about the Taro root click – Health benefits of taro root

Chepangilangu Masala gravy | Arbi Sabji recipe – Ingredients:-

  • arbi/ chepangilangu – 1/4 kg
  • cumin seeds/ seeragam – 1/2 tsp
  • ajwin/ omam – 1/2 tsp
Ajwin / omam
Ajwin / omam
  • curd – 1 cup
  • red chilly powder/ milagai podi – 1 tsp
  • coriander powder/ malli podi – 1 tsp
  • salt – to taste

To grind:-

  • Onion – 1 (chopped)
  • green chillies – 2 number
  • garlic cloves/ poondu – 6 number

Method:-

1. Cook arbi with required water in a pressure cooker for one whistle. Once pressure is released drain water, cool down and remove skin. Chop into thick circular pieces. Mix red chilly powder, coriander powder and salt in little water.

1. Cooked arbi in pressure cooker 2. Skin removed and chopped arbi 3. Red chilly powder, coriander powder and salt 4. Red chilly powder, coriander powder and salt mixed in water
1. Cooked arbi in pressure cooker 2. Skin removed and chopped arbi 3. Red chilly powder, coriander powder and salt 4. Red chilly powder, coriander powder and salt mixed in water

2. Grind chopped onions, green chillies and garlic into a fine or coarse paste in a mixie. Heat oil in a fry pan, add cumin seeds and ajwin/ omam and when it splutters add ground onions and sauté for few minutes.

1. Chopped onion, green chillies and garlic cloves 2. Ground paste of onion, green chillies and garlic cloves 3. Seasoning cumin seeds and ajwin in hot oil 4. Ground paste added
1. Chopped onion, green chillies and garlic cloves 2. Ground paste of onion, green chillies and garlic cloves 3. Seasoning cumin seeds and ajwin in hot oil 4. Ground paste added

3. When onion paste becomes thick and changes colour, add red chilly powder, coriander powder and salt mixed in water to fry pan. Close and cook in low flame till it becomes thick.

1. Onion paste mixed well 2. Paste turned colour and became thick, leaving oil 3. Spices mixed in water added 4. Spices mix became thick
1. Onion paste mixed well 2. Paste turned colour and became thick, leaving oil 3. Spices mixed in water added 4. Spices mix became thick

4. When it becomes thick add half a cup of water and keep in low flame for one minute. Add chopped arbi to it and mix well. Whisk curd and add little water to it.

1. Water added and kept in low flame 2. Chopped arbi added 3. Mixed well and kept in low flame 4. Whisked curd
1. Water added and kept in low flame 2. Chopped arbi added 3. Mixed well and kept in low flame 4. Whisked curd

5. Now add whisked curd little by little, mix well, close with a lid and keep it in low flame for few minutes. When raw smell leaves and gravy becomes thick leaving oil, switch off flame, transfer to serving bowl and serve with parathas.

1. Whisked curd added little by little 2. Mixed and kept in low flame 3. Oil separates 4. Garnished with finely chopped coriander leaves and served
1. Whisked curd added little by little 2. Mixed and kept in low flame 3. Oil separates 4. Garnished with finely chopped coriander leaves and served

Other chepangilangu recipe in my website is Cheppankizhangu Varuval | Arbi fry recipe

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