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Vrindavan Wali Arbi ki Sabzi, Dahi Wali Sookhi Arbi

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Vrindavan Wali Arbi ki sabzi – Fried Taro root/Colocasia cooked with yogurt and Indian spices

Vrindavan wali Arbi ki sabzi  –Taro root/Colocasia is a tuber and is usually available during summers. There are various ways to cook this vegetable you can boil, fry, or steam it and then add in any combination of tangy and spicy sauces (yogurt generally goes very well with taro). Every Indian state has its own special recipe to make taro root curries.

Today I am sharing Vrindavan wali arbi /dahi wali sookhi arbi recipe which is a specialty from Vrindavan. This is specially made in all temples in Mathura and Vrindavan on the occasion of Radha Ashtami to offer as prasad .This arbi and poori is distributed among the devotees  on Radha Astami as prashad.

How To make this vrindavan wali arbi –

First of all raw arbi is peeled and pricked and then deep fried on low flame ,the fried arbi is  then soaked in yogurt overnight.Next day its added in the tempering ,then few spices are added and then the arbi is stir fried til the moisture dries up.

Do Try These Arbi recipes I have already posted-

arbi ki sabzi arbi ki sabzi

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5 from 1 vote

Vrindavan Wali Arbi / Dahi Wali Sookhi Arbi

How to make vrindavan wali arbi- colacosia cooked in yogurt gravy and spices
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: Uttar Pradesh Cuisine
Servings: 6 person

Ingredients

  • 350 Gms Taro roots / Arbi / Colocasia
  • 1/2 cup Yogurt / Dahi
  • 1/2 tsp Pepper Powder / Kali Mirch
  • 1/2 tsp Mango Powder / Amchoor Powder
  • 1/4 tsp Dried Ginger / Saunth
  • Pinch Cloves / Lavang powder
  • 1 tsp Carom Seeds / Ajwain
  • pinch Asafoetida / Hing powder
  • 1 cup Cooking Oil to deep fry and tempering
  • 3/4 cup Water / Paani
  • to taste Salt / Namak

Instructions

  • Wash and scrape the taro to remove the skin completely.
  • Now with a sharp knife or tooth pick prick the taro all over.
  • Heat ghee or oil in a deep pan and add the taro in hot oil.
  • Deep fry the taro on medium heat for about 5 minutes then lower the heat and fry on low heat till taro get cooked and become soft.
  • Remove the taro and drain on a paper napkin and let it cool down completely.
  • Whisk the yogurt with 3/4 cup of water and add fried arbi and salt.
  • Let the taro soak in the yogurt overnight.
  • Heat 2 tsp of oil or ghee in a heavy pan or nonstick pan and add ajwain and asafoetida.
  • Now add taro in the pan along with the yogurt mixture.
  • Add pepper powder,mango powder,clove powder and ginger powder.
  • Cook the mixture on high heat for 5 minutes,then lower the flame and cook till all the liquid evaporate and taro become dry.
  • Serve hot or cold.
  • Serve with poori, paratha or as a starter.

Notes

Tip-
1 – I prefer to use a heavy iron kadhai (wok) to make this.
2 – It can also be used as a travel food as it stays fresh for 3-4 days.
3- Prick the taro properly so it will get cooked from inside and absorb the flavours .
4-try to choose medium size or small size arbi for making this.

Comments

  2. VCMouli says

    बस एक नाम व भाषा का चमत्कार!

    अन्जना जी,आपके आजके व्यन्जन के शीर्षक 'घुंइये की सब्ज़ी' पढते ही पुरानी स्मृतियाँ जागृत हो गईं।
    हमारे घर प्रतिदिन आनेवाली सब्जीवाली फूलकली,रसोई में मेरी माँ चूल्हे पर लोहे की कढाई में सब्जी पकाते हुई ,बर्तनों की खनक और साथ में भोजन-मसालों की सुगन्ध मन की आँखों के सामने साक्षात्कार हो गईं।
    बैठी हूँ विदेश में परन्तु हृदय व आत्मिक रूप से मैं तो कभी भारत के बाहर कभी भी नही हूँ !
    भाषा जीवन का एक ऐसा महत्त्वपूर्ण व मौलिक स्तम्ब है जो हमें अपनी माँ,मातृभूमि व अपनों से आजीवन जोड़े रखता है।
    मैं भी उसी पुण्यभूमि उत्तर भारत की जन्मी हूँ जहां 'घुंइया' शब्द वात्सल्य जीवन से ही सुनने को आया।
    स्मृतियाँ जागृत करवाने के लिए हार्दिक धन्यवाद!
    इसीलिए तो कहा गया है-जननी जन्मभूमि सुखदायी!!!!!

  3. Maayeka says

    @thank you sudha!as raw arbis are used to make this so they have to deep fried so they will get cooked from indside,if we shallow fry them then they may not get cooked from inside.

  4. Sudha says

    Thank you Anjana aunty for all the wonderful sattvik recipes, especially this one. I wish this post came in a little early, so we could have made it for Radharani yesterday for her pleasure!! One question though, do the arbis have to be deep fried or shallow fried?