Arvi Gosht Recipe is such a wonderfully delicious gravy that you will not need any side dish when you serve this along with rice. So soft, succulent and just melt in the mouth, this arbi gosht salan is so yummy. Like the Aloo Gosht, this is so easy to make.
What is Arvi or Arbi?
Arbi or arvi is taro root in English. It is also known as Seppakilangu in Tamil, and Chamagadda in Telugu. It is a root and has wide and very pretty leaves. The arvi is generally sticky when you cook.
What is Arvi Gosht Recipe?
The arvi gosht recipe is made with taro root and mutton in a tamarind, coconut based gravy. It will be a delight to eat if you like this vegetable.
How to cut the arvi?
The arvi comes with a dark brown outer skin. Since it is a root, most of the time, it will be covered with soil. Gently scrape the outer skin and wash under running water. When you come in contact with the peeled taro root, it will itch your skin. So place the peeled arvi in a strainer and run the water without touching them.
Serving suggestions:
All you need is just some plain rice and some roasted papad, that’s it. Your delicious meal is ready. You can even try this arvi gosht recipe without adding the tamarind pulp and serve it along with roti, chapati or nan.
You can try this arbi ka salan with gosht and other such similar recipes too like the
Let’s get started with the Arvi Gosht Recipe
Arvi Gosht Recipe
Ingredients
- 250 gms arbi peeled
- 250 gms mutton cut into small pieces
- 2 tbsp oil
- 1 tsp mustard seeds
- 2 sprigs of curry leaves/kadi patta
- 1 tsp cumin seeds
- 2 onion ground into paste
- 1 tsp ginger garlic paste
- 2 to matoes finely chopped
- 1 cup fresh coconut ground into paste
- 1 tsp turmeric powder/haldi
- 2 tsp red chili powder
- 2 tsp coriander powder
- 2 tsp cumin seeds roasted and made into powder
- 1 tsp fenugreek seeds/methi seeds roasted and made into powder
- 1 lemon sized tamarind ball soaked in water
- salt to taste
Instructions
- Heat oil in a pressure cooker and add the mustard seeds till they splutter.
- Add the cumin seeds, curry leaves and onion. Fry till the onion paste gets brown in color. Add the ginger garlic paste and cook till the raw smell vanishes. Add the mutton now and fry till all the water dries up.
- Now add the chopped tomato, turmeric, chili powder, coriander powder, cumin powder, fenugreek powder and salt and cover the lid. Cook until the mutton is done about 5-6 whistles.
- Allow the steam to escape and add the arbi and cook until the arbi is tender. About 4 or 5 whistles of the pressure cooker. Allow the steam to escape.
- Add the coconut paste and soaked tamarind pulp and cook on low flame till the oil starts to float in the gravy, Garnish with coriander leaves and serve it hot with rice.
Nutrition
Signing off until next time,
Fareeha.
This recipe was originally published in November 2015. It has been retested and updated with reader feedback. The recipe has been made printable and checkboxes added for following the steps easily.
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Traditionallymodernfood says
Being vegetatain I m not familiar with the dish but looking at the he dish I bet it tastes yum
Fa's Kitchen says
It does taste yum.. this is veg version of it too on the blog.. do check it out when free
Rafeeda says
Just looking at the dish is making me drool… lovely pictures… love the background used… 🙂
Fa's Kitchen says
Thank u so much rafs.. Haha.. If I tell u how I made that background, you would laugh at me.. 😉