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 a very special – 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 and then this arbi and poori is distributed among the devotees .
To make this vrindavan wali arbi -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 sookhi sabzi
- Ajwaini Masala arbi
- Vrat wali Falahari Arbi
- Arbi Ki Bhujiya
- Dahi wali arbi,
- Arbi masala
Vrindavan Wali Arbi / Dahi Wali Sookhi Arbi
- 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
- 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.
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.