Dum Ki Arvi Colocasia Curry
Dum Ki Arvi (Dasheen, Eddo, Taro)
Baheen Tarique
This is a Hyderabadi recipe, quite delicious! Serves 6-8
Pictures by Mamta
Colocasia esculenta probably originated in India, where it is generally known as Arvi. Its tubers/corm look like small yams, with brown rings, dark and light alternating, all along its fibrous surface. They have a white, cream or light pink flesh. The tubers are used to make chips, soup, numerous varieties of curries and bhajies, roasted like potatoes, even made into flour. It is a staple food in many tropical countries around the world, it is an excellent source of fibre, vitamins C and E, potassium, magnesium, and folic acid. Colocasia leaves of the Indian variety are edible but they must be boiled before eating, in order to remove the oxalates that cause irritation of the tongue. See Colocasia Leaf Rolls, delicious! There are many varieties of Colocasia around the world; eddo, dasheen, elephant's ear, West Indian kale, cocoyam and old cocoyam, and coco. Some varieties contain oxalates even in their tubers, and can cause irritation of the skin and tongue and should be avoided.
Ingredients
700 gm. colocasia or arvi
Oil for deep frying
2-3 tbsp. oil for cooking
3 medium sized Onions
1 inch piece ginger, peeled and finely chopped
10 cloves garlic, peeled and chopped finely
3 tbsp. white poppy seeds (khus-khus), dry roasted in a wok or frying pan
2 cups thick yoghurt
1/2 tsp. chilli powder
1 tsp. cumin or jeera powder
1/2 tsp turmeric powder
1 tsp. coriander or dhania powder
3-4 tbsp. oil
4-6 small green cardamoms
1/4 tsp. grated Nutmeg or jaiphal
1/2 tsp. Garam Masala powder
Salt to taste
1/4 cup fresh double or thick cream
Instructions
Wash and steam whole colocasia tubers in a microwave for 7-8 minutes on full. They should be slightly soft to touch, not mushy. You can boil them in a pan until they are soft.
Drain and allow to cool.
Peel and cut into one inch thick pieces.
Heat sufficient oil (about 1/2 a cup) in a wok or karahi and deep fry colocasia/arvi slices until golden brown and crisp. Place on an absorbent paper to get rid of excessive oil. Keep aside.
Pee and wash onions, cut into halves.
Add two cups of water and boil till soft.
Drain out water, cool and grind/blend with ginger, garlic and roasted poppy seeds to a smooth paste. Keep aside.
Place yoghurt in a bowl, add chilli, cumin, coriander and turmeric powder s, beat lightly with a fork to mix well.
Heat 4 tablespoons of oil in a pan. Add green cardamoms. When they starts to change colour slightly, add boiled onion-ginger-garlic paste paste. Sauttill light golden brown.
Add the yoghurt and spices mix, bring it to boil.
Add fried colocasia/arvi, grated nutmeg, garam masala powder and salt. Cover the pan with aluminium foil and then a tight fitting lid. Alternatively, seal the lid with a little bit of chapatti dough, so that the aroma is contained in the pan and does not escape. This process of cooking in a sealed pan is called Dum.
Simmer on low heat for thirty minutes.
Just before serving open the lid and stir in fresh cream.
Serve with fresh Chapatties or Nans or Plain Parathas.
Deep fried colocasia slices can be salted and served as a snack, just like potato fingers/chips.
Notes
Notes from Mamta: I have tried this recipe and it IS good.
Arvis absorb water after you have finished cooking, so if the gravy gets too thick for you, add a little water to get the right consistency.
I just ground the onions, ginger, garlic and poppy seeds together in the usual way, instead of boiling the onions first and it worked well.
