Khatti Arbi Ka Salan

A tangy and spicy Hyderabadi curry made with colocasia (arbi), simmered in tamarind and tomato gravy, offering a perfect balance of heat and sourness.

Ingredients

1. 250 gms colocasia (arbi)
2. 3 tbsp oil
3. 1 onion (sliced)
4. 8–10 curry leaves
5. 2–3 green chillies (de-seeded and chopped)
6. 1 tbsp ginger-garlic paste
7. ½ tsp turmeric powder
8. 1 tsp red chilli powder
9. 3 medium tomatoes (chopped)
10. Salt to taste
11. 2 tbsp tamarind pulp

Instructions

1. Preparation

   • Peel and slice onions.
   • Chop tomatoes and de-seed the green chillies.
   • Soak tamarind in lukewarm water for about 15 minutes, then squeeze out the pulp.

2. Boil the Arbi

   • Boil colocasia (arbi) in salted water until tender.
   • Drain, peel, and slice the larger ones into halves if necessary.

3. Prepare the Base

   • Heat oil in a pan over medium flame.
   • Sauté sliced onions until golden brown.
   • Add curry leaves, chopped green chillies, and ginger-garlic paste.
   • Sauté for a few minutes until fragrant.

4. Add Spices

   • Mix in turmeric and red chilli powder.
   • Sauté on low heat for 3–4 minutes to release the flavors.

5. Cook Tomatoes

   • Add chopped tomatoes and cook until they soften and form a thick masala base.

6. Add Arbi and Simmer

   • Add boiled arbi pieces to the masala and mix gently.
   • Pour in about 1 cup of water and add salt to taste.
   • Cook for 2–3 minutes so the flavors blend well.

7. Add Tamarind and Finish

   • Stir in tamarind pulp and mix well.
   • Cover and simmer on low heat for about 15 minutes until the gravy thickens and the arbi absorbs the tangy flavors.

8. Serve

   • Serve hot with Hyderabadi paratha or steamed rice for a comforting, flavorful meal.