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Traditional Indian Vegetarian Recipes from a mother's kitchen

Dahi Wali Arbi ,How To Make Dahi wali Arbi

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Dahi wali arbi -Tangy colocasia /taro root curry cooked with yoghurt and Indian spices

Dahi wali 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 quantty 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-
dahi wali arbi ki subzi ki recipe

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Dahi wali arbi
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5 from 1 vote

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
Servings: 6
Author: anjanaskc

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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    Comments

    1. 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

    3. 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

    10. 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

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