How to make Khatti Arbi Ka Salan -

Arbi cooked in a tangy curry.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Colocassia, Tamarind Paste (इमली की पेस्ट )

Cuisine : Hyderabadi

Course : Main Course Vegetarian

For more recipes related to Khatti Arbi Ka Salan checkout Aaluchi Patal Bhaji , Khatti Arbi, Dabi Arbi Ka Salan, Aaluchi Patal Bhaji . You can also find more Main Course Vegetarian recipes like Chana Ni Dar Ma Dudhi Cauliflower Ani Batata Sukke Aloo Methi Boondi aur Spring Onion ki Sabzi

Khatti Arbi Ka Salan

Khatti Arbi Ka Salan Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Khatti Arbi Ka Salan Recipe

  • Colocassia 250 grams

  • Tamarind Paste 3 tablespoons

  • Onion 1

  • Ginger paste 1/2 tablespoon

  • Garlic paste 1/2 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Tomatoes 3 medium

  • Salt to taste

  • Tamarind paste 2 tablespoon

  • Curry leaves 8-10

  • Green chillies 2-3


Step 1

Peel and slice onions. Chop tomatoes, de-seed and chop green chillies. Soak tamarind in lukewarm water for 15 minutes and squeeze out the pulp. Boil Arbi in salted water till tender. Peel, slice the bigger ones into two pieces if desired. Heat oil in a pan and sauté onions till golden brown.

Step 2

Add curry leaves, chopped chillies, ginger-garlic paste and sauté for a few minutes. Add turmeric, chilli powder and sauté for 3-4 minutes on a low heat. Add chopped tomatoes and cook till the tomatoes are completely mashed. Add the arbi and cook for 2 minutes pour one cup of water and salt, cook for 2-3 minutes. Add tamarind pulp. Cover and simmer for 15 minutes.

Step 3

Serve hot with Hyderabadi paratha.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.