Dahi Arbi Recipe - super easy, deliciously tasty, and requires basic Indian ingredients! You’ll love how creamy, filling and comforting this curry is.
4-5 small or 1 cup Arbi (taro root or colocasia) boiled, peeled and cut into big chunks
4-5 small or 1
Arbi (taro root or colocasia)
boiled, peeled and cut into big chunks
1 tablespoon Peanut oil
½ teaspoon Cumin seeds
1 Green chili slit
1 tablespoons Cashew nuts Soak in 2 tablespoons of warm water for 15 mins and make a smooth paste
Soak in 2 tablespoons of warm water for 15 mins and make a smooth paste
1 cup Water
Rock salt (Sendha namak) to taste
Rock salt (Sendha namak)
½ teaspoon Red chili powder
Red chili powder
½ teaspoon Cumin powder
⅓ cup Plain yogurt (dahi or curd) whisked until smooth
(dahi or curd) whisked until smooth
1 tablespoon Cilantro or coriander leaves chopped finely
Cilantro or coriander leaves
Boil the taro roots (arbi) in the pressure cooker (1 whistle) or microwave (4-5 mins) or boil in a saucepan on the stovetop (10-15 mins).
Once cool to touch, peel and cut into cubes.
Soak the cashew nuts in warm water for 10-15 minutes. Then make a fine paste using a grinder.
Making Dahi Arbi:
Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
Then slit green chili and fry for 30 seconds.
Add chopped arbi, sprinkle a little salt and fry until it becomes slightly crisp.
Now add cashew paste. If the paste is too thick then add some water. Also, add red chili powder, cumin powder. Mix well and simmer for 2 minutes.
Now lower the heat and slowly add whisk yogurt and using another hand keep mixing the yogurt into the gravy to avoid curdling.
Simmer for 6-7 minutes on medium-low heat. Do stir once or twice in between to make sure that it is not sticking to the bottom of the pan.
In the end, garnish with chopped cilantro.
You can make the same recipe with boiled potatoes.
If your yogurt is not sour enough then you can a pinch of amchur powder.
It is important to crisp up the boiled arbi before adding the rest of the stuff. This step avoids the stickiness of the arbi.
Adjust the water amount as per your liking gravy consistency. Some prefer thin gravy while some prefer thick gravy.
*Nutrition information is a rough estimate for 1 serving
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