A simple vegetable to make, it goes with almost any kind of dal.
1/4kg chamagadda (arbi)
1 tsp salt
1 tsp Red chilly powder
a pinch of turmeric
3 tsp oil
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
1 dry red chilly
- Steam-cook arbi with water & 1 tsp oil
- Peel and chop into large pieces
- Add the salt, turmeric, red chilly powder & juice from 1/2 lemon.
- Mix well and set aside
- In a wok, heat 3 tsp oil and add the tadka
- Once the mustard seeds start popping, and the dals turn brown, add the arbi.
- Mix well and cook for 1 minute and take off the flame
- If cooked longer, the taste of lemon will turn sour.
Serve hot with rice and dal.
Another dish taught by my mother-in-law (and of course, made perfectly by her) is the “pindimiriyam”.
This is something that most people love, though dont necessarily know how to make. The taste of pepper is predominant, an unusual occurance in South Indian cooking.
50gm Arbi (chamagadda)
2 tsp Coriander seeds (dhaniyalu)
2tsp Chana dal (senaga pappu)
3tsp pepper (miriyalu)
1/2tsp urad dal
1 cup grated coconut
4-5 dried red chillies
lime-sized ball of tamarind
3/4th cup of toor dal
mustard seeds, urad dal
- Boil the arbi, peel and set aside
- Cook the dal, add 1tsp salt & 1/4 tsp turmeric and keep aside
- lightly roast the dhaniyalu, chana dal, pepper, red chillies, urad dal & rice
- grind together with the tamarind and grated coconut
- Mixthe resultant mixture with the dal and arbi. Chop the arbi into mid-sized peices before adding.
- You can add in a pinch of hing, curry leaves and coriander for added flavour.
- Cook till done.
- Roast the tadka in a small wok with 1 tsp oil and add to the pindimiriyam.
Serve hot, with rice.