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
- Arbi ki sookhi sabzi
- Ajwaini Masala arbi
- Vrindavan wali Arbi
- Vrat wali Falahari Arbi
- Arbi Ki Bhujiya
Subscribe to my youtube channel- Maayeka for regular updates of new recipes
You can also follow me on Pinterest , Facebook , Instagram and You Tube for more delicious recipes and updates
★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback! If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka
Dahi Wali Arbi Ki Sabzi
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
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 .
Related Recipes
Ajwaini Masala Arbi ,Colocasia Fry,Taro Root fry
Guvar Phali ki Sabzi Recipe , How To Make Guvar Phali Ki Sabzi, Cluster Bean Stir Fry
Arbi ki Sookhi Sabzi , Dry Masala Arbi- Kathal Sabzi Recipe , How To make Kathal Sabzi,Jackfruit Fry
Kachhey Kele ki Sabzi,Raw Banana Stir Fry- Vadi Baigan Recipe, How To Make Baigan Mangodi Sabzi
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”.
Hi Elmer -Dahi wali in Hindi means that the gravy is made with Yogurt. Moti wali means thick ones
Anjana ji, I made this curry today following your recipe. I used Eddo roots and not Taro. Eddo roots are closer to Indian Arbi.
Thank You Mayank ji ,Hope you liked it
@tiya-you may have added less quantity of curd or thin curd.
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.
Looks very tempting and yummy
arbi curry looks amazing.
so colorful and creamy gravy!lip smacking recipe!
wow….super yummy ….
Arbi is my fav sabzi. Yours look super yummy.
sounds healthy & super tasty
Tasty Appetite
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 🙂
Dish looks so delicious and inviting.
Divya's Culinary Journey
Showcase- FUN IN THE SUN
Bake along challenge # 4 – Peanut Butter
Nice combo and looks very delicious…
– Sarika
Now never had dahi wali arbi.. its always masaledar for me! Thanks for visiting my space and happy following you back!
neva try this combo..yummy n tasty!
love the dish to eat i have also the same recipe .pic is super
Loved it anjana
Participate n Win Rs.1000/- worth Soulflower Gift Voucher Giveaway
yummy and tempting dahi wali arbi.
wow.. so rich and creamy.. adding curd is good idea..
Awesome curry with taro..I love the gravy so much.
I love arbi but never made it this way. looks so delicious.
Hi Maayekaa,
Taro root curry looks AAwesome!!!
and delicious:)))
Keep on Maayeka…
Arbi with yogurt? New recipe to me…looks creamy and delicious!
hey anjana this is good dish. now i wud remember abt adding curd thing.