Ingredients: 250 gm arabic – wash now, peel, 1 tamarind – Malabar, salt – as per taste, 1/4 cup coconut – scrape, 1 teaspoon red chilli powder, 2 onions – peeled, 1 tablespoon coconut oil , 2 onions – peel and chop, 1 teaspoon mustard, 1 teaspoon cumin seeds, 2 dry red chillies – break, 7 curry leaves
Time in minutes: 40 Servings: 3 Course: Lunch Diet: Vegetarian
Instructions: To make Kerala Style Arabic Vegetable, first wash and boil the Arabic well. Apply some coconut oil on your hands and peel the arbi. Cut the arbi and keep it aside. Add tamarind, salt, arbi and some water in a pan. Cook the arbi and tamarind till it is cooked well. Now put coconut, red chili powder and small onions in a mixer grinder. Grind and put this mixture in the pan. Add salt, mix and let it cook for 5 to 6 minutes. Now heat the oil in a tempering pan. Add mustard seeds and cumin seeds and let it cook for 10 seconds. Add onion, curry leaves and cook till the onion becomes soft. Add dry red chillies to it and let it cook for 10 seconds. Add this tempering to the curry and mix. Serve Kerala Style Arabic Vegetables with rice and cumin rasam for dinner.