Food is undeniably one thing that binds the world. Food is also the same thing which separates the world. Each culture has its influence on its cuisine. If we talk of Indian cuisine itself, it is so widely diverse. South is famous for its curd rice concept, which would be normally frowned up on in north of India. Interestingly this yogurt based Colocasia aka Arbi or Arvi curry is from north, so same yogurt is happily accepted in a curry. Here is my recipe for dahi arbi or dahi wali arbi.
Dali wali arbi is not a common dish at my household, normally I will simply make “Arbi Masala“, but then to get a different taste I sometimes do make this yogurt based dish from this root (arbi) vegetable.
Arbi is one such vegetable that I love to the core, unfortunately I don’t find arbi so much here in UK, hence whenever I find arbi in any store (normally Indian), I will buy and make either arbi masala, dahi wali arbi or gravy based arbi (yet to share recipe of this one).
Even though this arbi (taro root) is yogurt based recipe, you can try this with tomato gravy too. You may like both variants 🙂
Method
- Wash and boil Arbi in pressure cooker for 2-3 whistles so that they are soft and cooked. Peel off the skin and slice them in rounds.
- Heat oil in a pan and add carom seeds, asafoetida, and chopped onion. Once onion are translucent add grated ginger and chopped green chillies and sauté for a minute.
- Add all the spices except salt and black salt, sauté again for a minute. Now add yogurt and stir continuously till it comes to boil.
- Add 1/4 cup water and boiled Arbi pieces and mix well. Let it cook on medium heat for 5 minutes. Add lemon juice and switch off the heat. Garnish with fresh Coriander leaves and Serve hot.
This Dahi wali Arbi
- is gluten-free
- makes a great side with rice and dal or roti
- offers great change in menu when bored of usual vegetables.
When making any curry with arbi, make sure that you rub oil in your palms before cutting the arbi because arbi can be itchy.
The main ingredient in this curry are, arbi, yogurt, garam masala, coriander powder, onion, ginger, carom seeds and chillies.
Exercise care when adding yogurt in the curry. Yogurt has natural tendency to curdle when added to hot pan, hence constant stirring has to be done whilst adding yogurt to avoid yogurt from curdling.
Serving suggestion
This dahi wali arbi goes well with flat indian bread (fulka), and due to its gravy it can be easily enjoyed with rice equally. In case you love yogurt based curries, you may like to try this super duper hit “Punjabi Kadhi“.
When I cook this, I normally pair it with a dry curry too. This makes a perfect meal with chapatti, rice, dahi arbi and a dry curry, lastly I top it with a sweet from my dessert collection.
Below is detailed step by step recipe of Dahi Wali Arbi
Recipe Card
Dahi Wali Arbi Recipe
Ingredients
- 250 Grams Arbi (Colocasia)
- 1 Onion Medium Size – Chopped
- 1/4 Teaspoon Asafoetida
- 1 Teaspoon Carom Seeds
- 1/2 Teaspoon Ginger Grated
- 2 Green chillies Finely Chopped
- 1/2 Teaspoon Turmeric Powder
- 1 Teaspoon Coriander Powder
- 1/3 Teaspoon Red Chilli Powder
- 1/4 Teaspoon Black Salt
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Garam Masala Powder
- 1/3 Cup Yogurt Whisked
- 1 Teaspoon Lemon Juice
Instructions
- Wash and boil Arbi in pressure cooker for 2-3 whistles so that they are soft and cooked. Peel off the skin and slice them in rounds.
- Heat oil in a pan and add carom seeds, asafoetida, and chopped onion. Once onion are translucent add grated ginger and chopped green chillies and sauté for a minute.
- Add all the spices except salt and black salt, sauté again for a minute. Add yogurt and stir continuously till it comes to boil.
- Add 1/4 cup water and boiled Arbi pieces and mix well. Let it cook on medium heat for 5 minutes. Add lemon juice and switch off the heat. Garnish with fresh Coriander leaves and Serve hot.
- Enjoy with bread of your choice.
Notes
- Boiling time of Arbi May vary as it depend upon the quality of Arbi.
- Always add salt after the yogurt mix comes to boil otherwise it may curdle.
Nutrition
