Today, I’m sharing one of my favorite Pakistani recipes with you today, the Hyderabadi Arbi ki kadhi( Taro root curry) recipe.
Hyderabadi Kadhi is a soupy curry with lots of arbi (Taro root) in it and is finished off with a tadka. Kadhi is one of the most popular Pakistani dishes!
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Arbi ki kadhi
I am sharing my absolute favorite way to make the best Hyderabadi cuisine Kadhi at home. A Kadhi recipe that is a little brother’s favorite recipe and tastes super delicious. This fabulous Kadhi is my mother-in-law’s treasured recipe for making the traditional Kadhi. The Hindi word “Kadhi” denotes a yogurt sauce that has been slow-cooked for quite some time.
Kadhi also comes from the word “kaadhna” which means cooking on slow-cooked for a long time, the kadhi, the better it tastes! The word “Arbi” means Taro roots. When we serve Arbi ki kadhi (Taro root Yogurt curry) with,Boil Rice or,Matar Chawal Recipe.
Serving
- Arbi ki Kadhi is usually served with Boil Rice,Keema Curry (Keema Recipe),Tala Hua Gosht (beef fry) on the side. This makes a filling, comforting meal.
This Arbi Ki Kadhi
✔ Spicy and so tangy.
✓ simple and easy to prepare
✔ Protein and calcium
✔ Vegetarian and gluten-free
✔ thick for the next day!
What ingredients are used?
✓Gram flour
✓Tomato
✓Arbi (Taro root)
✓Spices
✓Water
✓ Tempering
✓Tamarind
Making Arbi ki Kadhi
Take a small bowl, add 1/2 cup of tamarind and 1/2 cup of hot water, and soak for 15 minutes.
Squeeze the pulp from the tamarind directly into its bowl of water. Strain the tamarind pulp and set it aside.
To a large bowl, add 1/2 cup besan and 1 cup of water. Whisk well until without any lump.
Heat 1/2 cup of oil in a cooking pot, on medium heat. Once the oil is hot, add 1 teaspoon of cumin seeds, add 1 tsp of mustard seeds, add 1 tsp of nigella seeds,8 garlic cloves, and 2 curry leaves.
Now, add arbi and fry for a minute until golden.
Then, add 2 large-sized tomatoes.
Add the following spices.
*Red chili powder 1 tbsp
*Cumin powder 1 tsp
*Salt 1 tsp
*Coriander powder 1 tbsp
*Turmeric powder 1 tsp
And mix well.
Cover and cook for 10 minutes on medium-low heat until tomato are mashed oil separate from the sides.
Then,add Coriander leaves and green chili.
Slowly, add the prepared Besan mixture into the cooking pot. Now with the heat on medium-high, stir continuously until the kadhi comes to a boil. Stir continuously until the kadhi comes to a boil, then lower the heat to low-medium and let it cook for around 30 minutes. Keep stirring it in between.
Lastly, add tamarind pulp.
Cook for another 10 minutes or so, the kadhi would have considerably thickened and completely cooked. Add Coriander leaves.
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Below Recipe Card
Arbi ki Kadhi
Ingredients
- 250 Gram Arbi Taro
- 1/2 Cup Besan
- 1/2 Cup Tamarind
- 1 Tbsp Red chili Powder
- 1/2 Cup Hot water
- 1 Tbsp Coriander powder
- 1 Tsp Cumin powder
- 1 Tsp Turmeric Powder
- 1 Tsp Salt
- 1 Tsp Mustard Seeds
- 1 Tsp Nigella Seeds
- 1 Tsp Cumin Seeds
- 8 Garlic cloves
- 1/2 Cup Oil
- 2 Curry leaves
Instructions
- Take a small bowl,add 1/2 cup of tamarind and 1/2 cup of hot water and soak for 15 minutes.
- Squeeze the pulp from the tamarind directly into its bowl of water.Strain the tamarind pulp and set aside.
- To a large bowl, add 1/2 cup besan and 1 cup of water.Whisk well until without any lump.
- Heat 1/2 cup of oil in a cooking pot, on medium heat. Once oil is hot, add 1 teaspoon of cumin seeds,add 1 tsp of mustard seeds,add 1 tsp of nigella seeds,8 garlic cloves and 2 curry leaves.
- Now,add arbi and fry for a minute until golden.
- Then,add 2 large sized tomato.
- Add 1 tbsp of red chili powder, 1 tsp of salt, 1 tsp of turmeric,1 tsp of Cumin powder, 1 tbsp of Coriander powder and mix well.
- Cover and cook for 10 minutes on medium-low heat until tomato are mashed oil separate from the sides.
- Then,add Coriander leaves and green chili.
- Slowly,add prepared Besan mixture into the cooking pot. Now with heat on medium-high, stir continuously until the kadhi comes to a boil.Stir continuously until the kadhi comes to a boil, then lower the heat to low-medium and let it cook for around 30 minutes. Keep stirring it in between.
- Lastly,add tamarind pulp.
- Cook for another 10 minutes or so, kadhi would have considerably thickened and completely cooked. Add Coriander leaves.
