Arbi ka Salan
A classic Hyderabadi curry featuring tender taro root simmered in a rich, tangy gravy made from peanuts, sesame, and tamarind. This nutty and spicy dish is a perfect side for biryani or roti.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Prepare the Arbi (Taro Root)
- b.Wash the arbi thoroughly to remove any dirt. Place them in a pot with enough water to cover and boil for 15-20 minutes, or pressure cook for 2-3 whistles.
- c.Check for doneness by inserting a knife; it should go in easily, but the arbi must hold its shape and not be mushy.
- d.Drain the water and let the arbi cool down completely. Once cool, peel the skin off.
- e.Heat 3 tbsp of oil in a wide pan over medium heat. Add the peeled arbi and shallow fry for 8-10 minutes, turning occasionally, until they are golden brown and slightly crisp on the outside. Remove from the pan and set aside.
- 2
Step 2
- a.Roast and Grind the Salan Masala Paste
- b.In a separate dry pan, dry roast the peanuts on low-medium heat for 4-5 minutes until they are fragrant and lightly browned. Remove and set aside to cool.
- c.In the same pan, roast the sesame seeds for 1-2 minutes until they start to pop. Be careful not to burn them. Remove and add to the peanuts.
- d.Finally, roast the desiccated coconut for about 30-45 seconds until it turns a light golden color. Add it to the cooling peanuts and sesame seeds.
- e.Once all roasted ingredients are completely cool, transfer them to a grinder. Grind to a fine powder first, then add about 1/4 cup of water and blend again to form a smooth, thick paste.
- 3
Step 3
- a.Cook the Gravy Base
- b.In a heavy-bottomed pot or kadai, heat the remaining 3 tbsp of oil over medium heat.
- c.Add the mustard seeds and let them splutter. Then add the cumin seeds, broken dried red chilies, and curry leaves. Sauté for 30 seconds until aromatic.
- d.Add the thinly sliced onions and sauté for 7-8 minutes until they become soft and golden brown.
- e.Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- 4
Step 4
- a.Combine and Simmer the Salan
- b.Reduce the heat to low. Add the spice powders: turmeric, red chili, coriander, and cumin powder. Stir for 30 seconds to cook the spices without burning.
- c.Add the ground masala paste to the pot. Cook on low heat for 6-8 minutes, stirring continuously to prevent it from sticking. The paste will darken, and you'll see oil separating from the sides.
- d.Stir in the tamarind paste, jaggery, and salt. Mix well for a minute.
- e.Gradually pour in 2.5 cups of warm water, whisking constantly to ensure the gravy is smooth and lump-free.
- f.Bring the gravy to a gentle boil. Carefully add the fried arbi to the gravy.
- g.Reduce the heat to the lowest setting, cover the pot, and let it simmer for 12-15 minutes. The gravy will thicken, and a layer of oil (tari) will float on top, indicating it's cooked.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Garnish with freshly chopped coriander leaves.
- c.Let the salan rest for 10 minutes before serving. This allows the flavors to meld beautifully.
- d.Serve hot with Hyderabadi biryani, bagara khana, pulao, or fresh rotis.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not over-boil the arbi, or it will become mushy. It should be just fork-tender before frying.
- 2Roasting the peanuts, sesame, and coconut is crucial for the authentic nutty flavor. Do not skip this step and roast on low heat to prevent bitterness.
- 3Stir the ground paste constantly while cooking to prevent it from sticking to the bottom of the pan and burning.
- 4The salan thickens as it cools. Adjust the consistency with a little warm water before reheating if needed.
- 5For a deeper, richer color, use Kashmiri red chili powder, which is milder in heat.
- 6Ensure the roasted ingredients for the paste are completely cool before grinding to get a fine powder and smooth paste.
Adapt it for your goals.
Different Vegetable
This salan base is very versatile. You can replace arbi with boiled eggs, large green chilies (Mirchi ka Salan), or small eggplants (Baingan ka Salan).
Creamier GravyCreamier Gravy
For a richer, creamier texture, you can add 1 tablespoon of cashew paste or poppy seed paste along with the peanut-sesame paste.
Spicier VersionSpicier Version
Increase the amount of red chili powder and add 2-3 slit green chilies along with the onions for an extra kick of heat.
Why this is on our healthy list.
Rich in Dietary Fiber
Arbi (taro root) is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Source of Healthy Fats
The use of peanuts and sesame seeds provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
Energy Boosting
As a starchy root vegetable, arbi is rich in complex carbohydrates that provide sustained energy, making this dish both filling and energizing.
Packed with Minerals
Sesame seeds and peanuts are good sources of essential minerals like magnesium, calcium, and zinc, which are important for bone health, immune function, and metabolic processes.
Frequently asked questions
One serving of Arbi ka Salan (approximately 1 cup or 220g) contains around 440 calories. The calories primarily come from the arbi, oil, peanuts, and sesame seeds.
