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You are here: Home / Sabzi and Curries / Dahi Ki Arbi Recipe ,How To Make Dahi wali Arbi| Ras Wali arbi | Dahi Arbi Recipe +Video

Dahi Ki Arbi Recipe ,How To Make Dahi wali Arbi| Ras Wali arbi | Dahi Arbi Recipe +Video

2012-07-07 by Anjana Chaturvedi 26 Comments

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Dahi Ki arbi -Tangy colocasia /taro root curry cooked with curd and Indian spices

Dahi Ki  arbi-During summers we wish to eat something light and cool.,so I often make curries in which curd can be added.Taro root /arbi /colacasia is such a vegetable which can be cooked in a delicious curd gravy.

Arbi is very rich in fiber so excellent for the digestive system. Arbi is fiber rich hence good for the digestive system. It is also very vitamin C and E which are rich in anti oxidants.Taro root have zero cholesterol so good for everyone.

This dahi ki arbi is a light and flavourful curry and so easy to make .Addition of cloves ,ajwain,asafoetida and yogurt make it delicious and easy to digest.

How To Make Dahi ki Arbi

First you have wash and then boil and peel the arbi. Then slice it into medium thick roundels. Then you can either fry/ stir fry the sliced pieces or just add the boiled pieces without frying. Whisk the yogurt properly else it may curdle while boiling. Addition of 1 tsp refined flour is to avoid curdling of yogurt.Do stir it continuously till the curry start boiling.

Adjust the quantity of water according to the thickness you want in your curry . Some prefer it quite thick and some want to have thinner curry so adjust accordingly. This dahi ki arbi goes well with any Indian bread i.e- roti ,poori paratha or rice

You can also try these delicious and easy to make Arbi recipes-
  • Arbi ki sookhi sabzi
  • Ajwaini Masala arbi
  • Vrindavan wali Arbi
  • Vrat wali Falahari Arbi
  • Arbi Ki Bhujiya

dahi wali arbi

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Dahi wali arbi
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5 from 3 votes

Dahi Wali Arbi Ki Sabzi

Dahi wali arbi ki sabzi- Tangy colocasia/ taro root curry cooked with yogurt and few basic Indian spices
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: Arbi, Dahi, dahi arbi, rasa
Servings: 6
Author: Anjana Chaturvedi

Ingredients

  • 250 gm Colocasia/ Arbi/Taro root
  • 1 tsp Refined flour/ maida
  • 3/4 cup Yogurt
  • 1.5 glass Water
  • 1/2 tsp Ginger/ Adrak chopped
  • 2 Green chili/ Hari mirch chopped
  • 1/3 tsp Black salt/ Kala namak
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric/ Haldi
  • 1 tsp Red chili powder
  • 1.5 tsp Lemon juice
  • pinch Garam masala
  • 3 tbsp fresh coriander

Tempering/ Tadka

    • 2 tsp Cooking oil
    • 1 tsp Carom seeds/ ajwain
    • 1/4 tsp Asafoetida
    • 2 cloves

    Instructions

    • Wash and pressure cook arbi for 2-3 whistles(depending on the size and quality of arbi) till cooked completely.OR wash and microwave for approx. 15 minutes
    • Peel off the skin and slice into medium thick roundels.
    • Heat oil in a pan and deep fry these slices on high heat till golden in colour. OR you can just use sliced arbi without frying .frying is done to reduce the sliminess of arbi.but I prefer to use arbi without frying.
    • Mix flour into curd and mix well (flour is added into curd to reduce the chances of curdling )then add 1.5 glass water and mix properly(A)
    • Heat oil in a pan and add carom seeds, asafoetida and cloves,when carom seeds become golden add chopped green chilies and chili powder
    • Immediately pour in the curd and water mixture(A) and stir
    • Add all the spices (except lemon juice) and chopped arbi slices.
      Mix and cook on medium heat for 5 minutes, keep stirring, otherwise it may curdle.
    • Now add fresh coriander,garam masala and lemon juice.
    • Serve hot and enjoy with roti or rice

    Notes

    Variation-
    1-you can also use this curry as a fasting food by just omitting black salt and
    turmeric and substitute chili powder with black pepper powder .
    2-Can replace colacosia with boiled potato or yam( jimikand/suran)and make dahi wala suran or aloo
    Serving suggestions-serve with roti ,parartha or any bread of your choice. 

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    Filed Under: Gravy dishes, Sabzi and Curries, Summer special, Uttar Pradesh Cuisine Tagged With: arbi, Arbi curry, Colacosia curry, colocasia, Indian Curries, Indian food, Indian recipes, kachalu, Subzis and curries, taro root, Uttar Pradesh Cuisine, vegetarian

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    Comments

    1. Elmer says

      2020-02-15 at

      What does “wali” mean in English? I’ve tried translation apps but I can’t find the answer. Thank you.
      P.S. The exact term I’m looking for is “moti wali”.

      Reply
      • anjanaskc says

        2020-02-26 at

        Hi Elmer -Dahi wali in Hindi means that the gravy is made with Yogurt. Moti wali means thick ones

        Reply
    2. Mayank Chaturvedi says

      2018-02-14 at

      Anjana ji, I made this curry today following your recipe. I used Eddo roots and not Taro. Eddo roots are closer to Indian Arbi.

      Reply
      • anjanaskc says

        2018-02-14 at

        Thank You Mayank ji ,Hope you liked it

        Reply
    3. anjanaskc says

      2014-02-12 at

      @tiya-you may have added less quantity of curd or thin curd.

      Reply
    4. Tiya says

      2014-02-05 at

      I tried making this recipe today but it is not creamy or thick as I thought it would turn out. Is it suppose to be that way or have I made a mistake? It tastes okay though, just not sure about the texture.

      Reply
    5. Kaveri Venkatesh says

      2012-07-09 at

      Looks very tempting and yummy

      Reply
    6. Spice up the Curry says

      2012-07-08 at

      arbi curry looks amazing.

      Reply
    7. Leelagovind says

      2012-07-08 at

      so colorful and creamy gravy!lip smacking recipe!

      Reply
    8. faseela says

      2012-07-08 at

      wow….super yummy ….

      Reply
    9. Deeksha says

      2012-07-08 at

      Arbi is my fav sabzi. Yours look super yummy.

      Reply
    10. Jay says

      2012-07-08 at

      sounds healthy & super tasty
      Tasty Appetite

      Reply
    11. Roshni says

      2012-07-07 at

      anjana, this dish looks so inviting.. i just realised how you do not use onions and garlic in cooking. You make such amazing dishes that I never would be possible without onions 🙂

      Reply
    12. DivyaGCP says

      2012-07-07 at

      Dish looks so delicious and inviting.
      Divya's Culinary Journey
      Showcase- FUN IN THE SUN
      Bake along challenge # 4 – Peanut Butter

      Reply
    13. Recipe World says

      2012-07-07 at

      Nice combo and looks very delicious…

      – Sarika

      Reply
    14. Gauri says

      2012-07-07 at

      Now never had dahi wali arbi.. its always masaledar for me! Thanks for visiting my space and happy following you back!

      Reply
    15. Subhie Arun says

      2012-07-07 at

      neva try this combo..yummy n tasty!

      Reply
    16. Santosh Bangar says

      2012-07-07 at

      love the dish to eat i have also the same recipe .pic is super

      Reply
    17. Lavanya says

      2012-07-07 at

      Loved it anjana
      Participate n Win Rs.1000/- worth Soulflower Gift Voucher Giveaway

      Reply
    18. kitchen queen says

      2012-07-07 at

      yummy and tempting dahi wali arbi.

      Reply
    19. PT says

      2012-07-07 at

      wow.. so rich and creamy.. adding curd is good idea..

      Reply
    20. Mélange says

      2012-07-07 at

      Awesome curry with taro..I love the gravy so much.

      Reply
    21. Ansh says

      2012-07-07 at

      I love arbi but never made it this way. looks so delicious.

      Reply
    22. R.Punitha says

      2012-07-07 at

      Hi Maayekaa,

      Taro root curry looks AAwesome!!!

      and delicious:)))

      Keep on Maayeka…

      Reply
    23. Mahi says

      2012-07-07 at

      Arbi with yogurt? New recipe to me…looks creamy and delicious!

      Reply
    24. meena says

      2012-07-07 at

      hey anjana this is good dish. now i wud remember abt adding curd thing.

      Reply

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    About Maayeka

    "Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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