Vrat ki dahi arbi recipe
Vrat ki dahi arbi recipe – this is made from boiled colocasia roots, cashew paste, yogurt and very few spices
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
- 4-5 small or 1 cup Arbi (taro root or colocasia) boiled, peeled and cut into big chunks, Colocasia roots/taro roots
- 1 tablespoon Peanut oil
- ½ teaspoon Cumin seeds
- 1 Green chili slit
- 1 tablespoons Cashew nuts Soak in 2 tablespoons of warm water for and make smooth paste
- 1 cup Water
- Rock salt (Sendha namak) to taste
- ½ teaspoon Red chili powder
- ½ teaspoon Cumin powder
- ⅓ cup Plain yogurt (dahi or curd) whisked till smooth
- 1 tablespoons Cilantro or coriander leaves chopped finely
Pressure cooking arbi:
First boil the arbi in pressure cooker till soft or 1 whistle only.
You can cook in microwave for 4-5 minutes. Make sure not to overcook it otherwise it will be mushy and too sticky.
Once cool to touch, peel and chop.
Soak the cashew nuts in 2 tablespoons of warm water for 10 minutes.
After that make smooth paste in grinder.
Making vrat ki dahi arbi recipe:
Heat the oil in a pan on medium heat.
Once hot add cumin seeds and let them sizzle.
Now add slit green chili and saute for 30 seconds.
Now add chopped arbi, sprinkle salt over it.
Saute for 5-6 minutes with turning around or till it gets light brown in color.
Now add cashew nut paste. If it it sticking add little water.
Now add red chili powder and cumin powder. Mix well and cook for 2 minutes.
Lower the heat and then add yogurt. Immediately mix it so it does not curdle.
Adjust the consistency by adding water.
Let it simmer for 6-7 minutes on medium-low heat. Do stir once or twice in between.
Lastly add chopped coriander leaves. Mix well
and turn off the heat.
Calories: 179kcal | Carbohydrates: 19.1g | Protein: 4.2g | Fat: 9.5g | Saturated Fat: 1.7g | Cholesterol: 2mg | Sodium: 536mg | Potassium: 456mg | Fiber: 2.4g | Sugar: 4.2g
*Nutrition information is a rough estimate for 1 serving
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