Maayeka
You are here: Home / Recipes by Course / Sabzi and Curries / Arbi ki Sookhi Sabzi | Dry Masala Arbi +Video

Arbi ki Sookhi Sabzi | Dry Masala Arbi +Video

Jump to Recipe Print Recipe

Arbi Ki Sookhi Sabzi- Shallow fried mildly spiced colocasia /Taro root

Arbi (colocasia or taro root) is a nutritious tuber vegetable that is commonly available during the summer season. It can be prepared in several ways, including steaming, boiling, frying, and shallow-frying. Every family has its own favorite method of cooking arbi, and there are many delicious variations of this traditional dish.

Why Some People Avoid Cooking Arbi

Arbi has a slightly slimy texture, so many people avoid cooking it. However, when prepared properly, it turns out incredibly delicious. The key is to boil the taro root until it is just cooked. Overcooking makes it excessively slimy and difficult to handle.

Tips to Reduce Sliminess

While cooking arbi, it is best to add a souring agent to balance its slimy texture and enhance its flavor. Yogurt, dried mango powder (amchur), tamarind juice, or lemon juice can all be used. Among these, yogurt pairs especially well with arbi, giving the curry a mild tanginess and a rich flavor. That’s why I prefer adding yogurt to my Arbi Ki Sookhi Sabzi.

Health Benefits of Arbi

Arbi is an excellent source of dietary fiber, making it beneficial for digestive health. It is also rich in vitamins C and E, both of which are powerful antioxidants. In addition, taro root contains no cholesterol, making it a healthy vegetable for everyone.

Making Arbi Easier to Digest

Arbi is considered a heavy vegetable and may cause gas or bloating in some people. Adding ingredients such as asafoetida (hing),cloves, ginger, carom seeds (ajwain), and yogurt not only improves its digestibility but also enhances its flavor, making the dish both delicious and easy to digest.

I have also posted few more Arbi recipes –

arbi ki sabji
You can subscribe to my youtube channel- Maayeka for new recipe videos every week

★ 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 #maayek

You can also follow me on Pinterest , Facebook , Twitter and Instagram for more delicious recipes and updates.
arbi ki sabji
Print Recipe
3.67 from 6 votes

Arbi ki Sookhi Subzi / Dry Masala Arbi

Shallow fried mildly spiced colocasia /Taro root
Prep Time15 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Main Course, Side Dish, Tiffin recipes
Cuisine: Uttar Pradesh Cuisine
Keyword: Arbi, arbi ki sabzi, Colocasia, kachalu, sookhi arbi
Servings: 5 people
Author: Anjana Chaturvedi

Ingredients

  • 450 grams Taro roots / Arbi / Colocasia
  • 3/4 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1.5 tsp Mango Powder / Amchoor Powder
  • 1.5 tsp Coriander Powder / Dhaniya Powder
  • 1/4 tsp Garam Masala Powder
  • 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya Chopped
  • 1 tbsp Fresh Mint / Hara Pudina Chopped (Optional)
  • to taste Salt / Namak

Tempering / Tadka

  • 5 tbsp Cooking Oil
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • 1 tsp Carom Seeds / Ajwain
  • 1/3 tsp Asafoetida / Hing powder
  • a pinch Cloves / Lavang Powder
  • 2 Green Chillies / Hari Mirch
  • 1 tbsp Ginger / Adrak grated

Instructions

  • Wash and cook arbi /taro root in a pressure cooker with just enough water for 2 whistles on medium heat till just done OR boil in a pan till done (don't over cook it else it will become mushy while stir frying).
  • Drain it and when it cools down completely, peel off the skin with your hands. You won't need to use a knife or peeler.
  • If the arbis are larger than usual, you can cut them in two or three smaller pieces.
  • Heat oil in a broad and heavy bottom pan.
  • Add carom seeds , cumin and asafoetida.
  • When the carom seeds start crackling, add diced chillies and saute for a minute..
  • Now add asafoetida, turmeric and grated ginger in the oil and add the arbi.
  • Stir fry on high heat for 2 minutes. Don't stir too much at this stage.
  • Now add salt and all the spices and mix.
  • Let it cook on medium heat for 5-7 minutes, stir in between to turn the sides.
  • Add chopped fresh coriander or mint and mix gently.
  • Serve hot or cold with poori or chapati.

Notes

NOTE-
  1. You can also make this arbi for fasting, just substitute chili powder with pepper powder.
  2. Don't over boil arbi ,it should be just done,otherwise it may become mushy while stir frying.
  3. If possible then boil arbi, peel and keep refrigerated for few hours then stir fry,this reduces its sliminess.
  4. Dont skip ajwain ,hing and ginger as Arbi is heavy to digest and produce gas and ajwain ,hing and ginger help to digest it easily.

Reader Interactions

Comments

  1. Sujata

    5 stars
    Your arbi dry sabji is excellent. I recommend it to all who read your recipes.
    Thanks a lot.

  2. Rajesh Rasale

    Followed your recipe and curry came very tasty.
    Thanks for the recipe.

  3. Anonymous

    Turned out very nice – saving this recipe. Keep the recipes coming!

3.67 from 6 votes (5 ratings without comment)