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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 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: Uttar Pradesh Cuisine
Servings: 6 person


  • 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.