Arbi ka Salan

1. 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. 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. 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. 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. 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.

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