Arbi Fry
My brother's Favourite dish. He loves Rasam, Rice and Arbi Fry. Scooby, this is for you.
We usually think this fry needs lots and lots of oil. However, I made this fry with a Tablespoon of Oil. SO it is just knowing how to use the utensils that we have.
Ingredients
Arbi - 1/2 Kg
Chilly powder - 1 Tablespoon
Dhania Powder - 1/2 tablespoon
Hing and Turmeric - a pinch
Salt and Oil.
The first step for making a good Arbi Fry is to select the right Arbi. The Arbi should be smooth and round. It should be too big and twisted and twirled.
I cook the Arbi in Pressure Cooker. My mom cooks it in a vessel with the lid on. I think both way works. Pressure cooker is easier and time saver.
I cook my Arbi in Pressure cooker for 5 whistle swith a dash of salt and allow it to cool on its own.
Then change the water and peel the skin of the Arbi.
Cut them into small pieces like a coin.
Now take a kadai, heat the oil. Once the oil is heated put the Arbi and allow it to sit for 2-3 minutes. Don't Stir.
After 2-3 minutes, toss the arbi in the kadai. Don't use the ladle.
Do this for 3-4 minutes till you see a coating brown colour of the both sides of the ARbi.
At this stage, add Chilly powder, Dhania Powder,Turmeric and Hing and Toss.
Remember to always toss and never use a ladle. When the dish almost done, add salt, toss and leave it on flame for a minute and then serve.
Note:
My brother's Favourite dish. He loves Rasam, Rice and Arbi Fry. Scooby, this is for you.
We usually think this fry needs lots and lots of oil. However, I made this fry with a Tablespoon of Oil. SO it is just knowing how to use the utensils that we have.
Arbi - 1/2 Kg
Chilly powder - 1 Tablespoon
Dhania Powder - 1/2 tablespoon
Hing and Turmeric - a pinch
Salt and Oil.
The first step for making a good Arbi Fry is to select the right Arbi. The Arbi should be smooth and round. It should be too big and twisted and twirled.
I cook the Arbi in Pressure Cooker. My mom cooks it in a vessel with the lid on. I think both way works. Pressure cooker is easier and time saver.
I cook my Arbi in Pressure cooker for 5 whistle swith a dash of salt and allow it to cool on its own.
Then change the water and peel the skin of the Arbi.
Cut them into small pieces like a coin.
Now take a kadai, heat the oil. Once the oil is heated put the Arbi and allow it to sit for 2-3 minutes. Don't Stir.
After 2-3 minutes, toss the arbi in the kadai. Don't use the ladle.
Do this for 3-4 minutes till you see a coating brown colour of the both sides of the ARbi.
At this stage, add Chilly powder, Dhania Powder,Turmeric and Hing and Toss.
Remember to always toss and never use a ladle. When the dish almost done, add salt, toss and leave it on flame for a minute and then serve.
Note:
- The key in this recipe, is to toss the Arbi and not use Ladle.
- Use a Non stick kadai for this recipe.
- Add salt only towards the end.
When I saw this recipe, I was searching as to where my name was mentioned. I knew for sure it will be :-) - Rajesh Rathnavel
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