Arvi Ka Shorva

Recipe for Arvi Ka Shorva

What is unique about Arvi Ka Shorva

The edible tuberous root of the Taro Root – Arvi, as it is popularly known in India adds a unique flavor to any dish

Arvi Ka Shorva is a popular old-style recipe that was made during the times of the Nizams rule in India, a tangy-spicy liquidish gravy

 An excellent source of fiber and other important nutrients, colocasia is also well known for its anti-cancer properties along with reducing the risk of heart diseases

And so that all you meat lovers out there, please don’t feel left out as this dish is equally popular when made with arvi combined with tender meat pieces popularly served as Arvi Ke Ka Shorva

Ingredients for Arvi Ka Shorva

Colocasia (Arvi) – 200 gms, peels and halved along the length
Oil – 2-4 tablespoons
Onions – 1 large, finely sliced
Cloves – 2-3  
Cardamom – 1-2
Cinnamon stick – 1” small
Shahi jeera – 1 teaspoon
Tamarind paste – 2 tablespoons
Coriander – 1/2 a bunch, finely chopped

Turmeric – 1/4 teaspoon

Ginger-Garlic Paste – 2 tablespoon

Chili Powder – 1-2 teaspoons

Method to cook Arvi Ka Shorva

In a medium pot, heat some oil and fry the halved Arvis till they turn a light golden brown

When fully fried, remove the Arvis and temper the oil with the whole spices including clove, cardamom, cinnamon, and shahi jeera on low flame

Once the spices start to give off a sweet aroma add and sauté the onions till they turn a light golden brown

To the sautéd onions add the turmeric, ginger-garlic paste, salt, and chili powder and mix them well for about 2 -3 minutes

Now dissolve the tamarind paste by adding the paste to half a glass of water and giving both a good stir with the help of a spoon

Add this liquid tamarind paste to the gravy along with the beaten yogurt, fried colocasia pieces and one glass of water abs leave the gravy to simmer on low flame for 20-25 minutes

At the end of this period check to see if the Arvis has softened by running a ladle through them

As the gravy simmers, leave it on low flame until the oil separates. Garnish the gravy with finely chopped coriander and switch off the flame

Serve this mouth-watering Arvi Ka Shorva with hot pooris or rice

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