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Himachali Arbi ka Madra (Colocasia Curry)

Himachali Arbi ka Madra Colocasia Curry
Madra or a curd-based curry is an integral part of the Himachali dham served during festivals and special occasions. Arbi ka Madra is one such curry. Tender colocasia in an aromatic curd-based gravy. Try out the recipe for the wholesome dish from the Indian state of Himachal Pradesh.
Servings: 4 people
Course: Main Course
Cuisine: Indian
Total Time: 40 minutes

Ingredients

  • 500 gms arbi (taro root)
  • 1 cup thick curd
  • 1 tbsp coriander powder (dhania)
  • 1/2 tsp turmeric powder (haldi)
  • 1 tsp Kashmiri red chilli powder
  • 4 tbsp mustard oil
  • 1 bay leaf (tej patta)
  • 1" cinnamon stick
  • 1 black cardamom
  • 3 green cardamoms
  • 5-6 peppercorns
  • 5 cloves
  • 1 tsp cumin seeds (jeera)
  • 1/8 tsp fenugreek seeds (methi dana)
  • 1/2 tsp carrom seeds (ajwain)
  • 1/4 tsp asafoetida (hing)
  • 1/2 cup onion finely chopped
  • 2 tbsp ginger garlic paste
  • 1 medium tomato chopped
  • 1 tsp salt or to taste
  • 1 tsp coriander leaves for garnish

Instructions

  • To begin, peel and wash the arbi. Cut into bite-sized pieces if they are too large. Don’t make them too small since they shrink while frying.
  • Heat mustard oil to smoking point and let it cool a bit. Shallow-fry the arbi pieces on medium to low flame until they colorize and are almost cooked. Add a bit of salt while shallow frying for added taste. Remove and keep aside.
  • In the meantime, prepare the curd mixture. Add coriander powder, turmeric powder, and Kashmiri red chilli powder to thick curd. Mix well and keep aside.
  • Using the same oil you fried the arbi in, add in bay leaves, cumin seeds, cinnamon stick, black cardamom, green cardamom, peppercorns, and cloves. Allow them to crackle.
  • Keeping on low flame, add fenugreek seeds, carrom seeds, and asafoetida. Mix well.
  • Now add the chopped onion and saute until translucent.
  • Add the ginger garlic paste and saute until the onions colorize.
  • Next, add the chopped tomatoes with salt. This helps the tomatoes cook faster. Saute until the tomatoes are cooked.
  • Add the curd mixture and mix well. Continue stirring until it comes to a boil. Saute until you can see oil appearing on the sides.
  • Finally, add the fried arbi. Mix until well-coated. Cover with a lid and cook for 4-5 minutes so that the arbi to absorb the flavors. This will also ensure that the arbi is completely cooked. Check the salt and add more if required.
  • The Arbi ka Madra is ready to serve. Garnish with chopped coriander leaves. Enjoy with rice or rotis.

Notes

  • Traditionally, ghandyali or large arbi is used but you can also use the smaller arbi.