October 29, 2011

Arbi Laajawaab ~ Stir fried colocasia munchies

Arbi Laajawaab is one of the quickest snacks you can put together for unexpected guests as well as spice up your Indian Thali for any festival / get together. It can be relised both as a snack as well as a dry sabji , and this goes to Blogging Marathon Day 7 for October 2011.If you prefer, you can deep fry these lovely veggies, but I prefer to stir fry them, and didnt compromise on the taste at all. you can also bake / grill them for extra texture (something I am sure to try out next time).With just under 4 - 6 ingredients, this is a super easy and tasty snack to make. Meanwhile, check out the goodness of Arbi here. Check out my fellow marathoners here
In case you missed any of the 6 days' posts under this edition of Blogging Marathon, here goes a quick recap under the theme "Snacks in a jiffy". 
Day 1 - Mini Katori Chaat
Day 4 - Sugarfree Chilli Pine Splash

Prep time : 20 mins. Cooking time : 10 mins. Serves : 2


  • Arbi / Colocasia / Sepankizhangu - 150 gms
  • Masala mix : Salt, red chilli powder (1 tsp), Rice flour (2 TBSP), Turmeric
  • Chundo / Tarty lime chutney - 2 TBSP
  • Olive oil - 2 TBSP
  • Seasoning (optional) - oil (1/2 tsp), mustard seeds, curry leaves

1) Wash and scrub Arbi well. Heat a large pan with water, and when it comes to a rolling boil, add a pinch of salt and the arbi (with the skin on). Cover and boil for 9 - 12 mins till the arbi is 85% - 90 % cooked, but not mushy.
2) Drain, cool and peel the arbi. With a greased knife, cut them into 1/2 inch thick roundels.
3) In a large bowl, mix all the ingredients for masala (dry powders incl salt) and add the boiled and cut arbi to that. Shake vigorously but not breaking the arbi pieces. Rest for 8 mins to absorb the masala mix (please adjust spice according to palate).
4) In a non stick skillet, heat olive oil. Slowly add the masala coated arbi pieces into the pan. Cover uncooked , occasionally tossing the pieces. When almost fully done, spoon in the lemon chutney (chundo) and give it a vigorous stir. 
5) Add tempering with spluttered mustard seeds, curry leaves . 
6) Serve immediately with tooth picks !


  1. lovely..... like the addition of chundo...

  2. You have really got your thinking cap on , with chundo and all. Loved it

  3. very nice fry. hv never tried with lemon chutney ..new idea!

  4. Wow I love this kalyani..what a delightful snack!

  5. This looks delicious..Should try it some day...Thanks for the recipe dear.

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  6. Delicious looking arbis dear. It features on our lunch menu frequently. Great clicks too.

  7. Hi Kalyani I never get past peeling these arbi for they always disappear thanks to hubby dear. Its his fav task peeling arbi( good for me I hate it). So this time i will have to do it myself:-( for I want these. My neighbor's mom used to make these when we were kids. Thanks I enjoyed this BM with you all.
    I am hosting a new event which I am calling Back to our Roots. Do check out my event and send me your entries from 15/10/11 to 30/11/11.

  8. Woww super tempting and droolworthy arbi laajawab..

  9. Stir-fried Colocasia luks yum yum.Luv it.

  10. interesting...new to me....
    looks grt!!!!

  11. I am sure it is a winner!!

  12. curry looks great...i usually add a bit of curd while marinating...all your marathon recipes look wonderful.

  13. I am a big fan of Arbi..They have come out so well.Nice clicks..Asli Laajawab !

  14. My mom makes this a lot and never cooked it my kitchen.. Looks delicious!


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