25 Dec

    arbi gosht salan  




Arvi ka khatta salan is nothing but cooking of arvi/colacasia in sour tomato-tamarind gravy. Khatta meas sour and salan means curry in urdu.  Variations abound from state- to state. This is more famously called pulusu in Andhra Pradesh. The sourness from the tomatoes and tamarind, a slight heat from red chilli powder with the perfect blend of spiciness and tanginess and the subtle sweetness from the roasted onions along with the roasted spices imparts an aromatic and delectable flavor to this curry. You can replace the colacasia with potatoes or even okra(lady’s finger). This same base is used in other variations .Hot steamed rice and this arvi ka khatta salan is simple combo to quick fix your lunch or dinner….

arbi gosht

cooking time:- 30 minutes

serves : 6


  • Sunflower Oil – 6 tbsp
  • Onion – 2, large, sliced
  • Tomatoes – 2, large, sliced
  • Curry leaves – 2 sprigs, fresh
  • ginger garlic paste – 1 tsp
  • Salt – 2 1/2 tsp
  • Roasted Cumin seed powder – 1/2 tsp
  • Roasted fenugreek powder – 1/2 tsp
  • Red Chilli Powder – 1 tbsp
  • coriander powder
  • turmeric – 1/2 tsp
  • Lamb  with bones – 400 gms
  • Cilantro – 3 tbsp, finely chopped(optional)
  • Colacasia– 500 gms
  • a small fistful of Tamarind soaked

arbi salan2


arbi salan1

Peel the colacasia/ arvi and slit 4 small vertical lines in each one. this is done to impart the flavour fully in the arvi. Most people i know including at my parents house , just boil the arvi and peel it. Its easier but trust me , it does not taste as rich as it does when just peeled. If the arvi is large cut it in half or big roundles. and keep aside. Soak tamarind in 1 cup warm water .Wash and drain the mutton with bone and keep aside.

arbi gosht khatta

Heat 2 tsp oil a pressure cooker and fry the sliced onions till lightly browned. Add the ginger garlic paste and sauté it along for a minute. Add tomatoes and saute them too for a minute or two. Then grind to a smooth paste roughly.Or you could just gring the onions and tomatoes without roasting, but you have to fry the paste for good 5 minutes afterwards to warm off the raw onion smell.


Take a pressure cooker, heat the remaining oil and add mustard seeds,when they crackle add the curry leaves and the onion-tomato paste. Bhuno or roast this nicely till the raw aroma of the onions is gone. Add the spices, red chilli powder,coriander powder,zeera-methi(cumin-fenugreek powder),salt and turmeric. Roast the masalas(spices) for a few minutes, add the peeled and slit colacasia along with lamb with bones . Extract the tamrind water and add along with one more cup of water . And pressure cook for two whistles and not more. If pressure cooked more the colacasia will become soft and break. Or you could alternatevly just simmer for 20 minutes on medium flame. Taste and adjust salt and sesonings. Garnish with fresh cilantro.

Serve hot with boiled white rice and papadams, and an onion  salad to go along with the spiceness.

arbi ka khatta


  • Adding cumin – fenugreek powder is important if you are cooking with meat but if not its optional.
  • This curry tastes better the longer it stays. That is for 2-3 days. You can store it at room temperature but remember to re-heat and bring to boil every day before serving.
  • Don’t add too much water to the gravy. The curry is meant to be on the thicker and intense side .
  • Adding ginger-garlic paste is optional, it tastes great even without it.
  • Don’t skimp on the oil, it’s important for the flavour.
  • We eat this khatta salan with rice, dosa, idli. It’s delicious and a wonderful accompaniment to side dishes like poriyals and stir-fries.
  • I mostly use lean lamb with bone, it gets cooked with 2-3 whistles with bone. If you are using a tougher meat, cook it for 15-20 minutes before adding colacasia.
  • This curry does not taste very hot, i jsut add 1 tsp chili powder coz of my kids, but if you like more hot and spicy add two slit green chilies.

arbi khatta

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

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