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
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.