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Dahi ki Arbi | Dahi wali Arbi

Dahi ki arbi (दही की अरबी) is a tangy, light and delicious curry made of arbi (colocasia) and curd. Generally we made dry or curry recipe from arbi. In this recipe arbi is cooked in curd gravy along with spices. Dahi ki arbi doesn’t need any onion and tomato so it is a no onion no garlic recipe. It is easy to cook recipe. The main spice which is used to cook arbi is ajwain (Carom seeds). Ajwain seeds are one of the traditional spices commonly featuring in Indian cuisine.  Ajwain seeds have health benefits and they are used to treat flatulence and indigestion.

Arbi not just brings good taste but also have many health benefits. Arbi is an excellent source of dietary fibre that keeps us full for a long time and prevents high intake of food. With very low calorie content and high in nutrients, arbi can actually help in losing weight. Not only this, but also fiber rich foods like arbi helps eliminate waste from the stomach, which further boosts the digestion process

To make dahi ki arbi, first wash, boil, peel and chop the arbi. Then cook the arbi pieces with whisked curd. Add some flour in the curd to avoid curdling. The thickness of the gravy depends on your choice.

You may cook this dahi ki arbi whenever you want. Dahi ki arbi goes well with roti or paratha.

Dahi ki Arbi

Course: Main Course
Cuisine: North Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients:

250 gm. arbi
1 tsp. besan (gram flour)
1.5 cup sour curd
2 cup water
½ tsp carom seeds (Ajwain)
A small pinch heeng
1 tsp turmeric
½ tsp chilli powder
½ tsp coriander powder
1 green chilli, chopped
Salt to taste
2 tbsp oil

Instructions:

Wash the arbi properly with water to remove all dirt.
Pressure cook arbi with little water for 5 minutes or till they become soft. Do not overcook.


Cool down and peel off the skin. Chop them into pieces and keep aside.


Take a bowl, add curd and whisk well. Add besan and water into curd. Mix properly to remove all lumps and make a smooth mixture.


Heat oil in a pan on medium flame. Add ajwain and heeng.


When ajwain become golden, add turmeric powder, red chilli powder, coriander powder and green chilli.


Immediately pour the curd. Cook it on medium to high flame.
With constant stirring, cook until the gravy just begins to come to a boil. Keep stirring otherwise it may curdle.


Add chopped arbi pieces and salt. Lower the flame and cook for more 6 to 7 minutes or until raw smell goes away. Check the consistency, if you prefer thick consistency, add 1/2 cup more water and cook more for 3-4 minutes. Turn off flame.
Serve hot with roti or paratha.

Tips:

  • If you want the curry to be a little thick, you may add more besan or less water.
  • Curd should be sour otherwise it will not give good taste and will not be sour.
  • You may use all purpose flour in place of besan.
You may also try other curd recipe:

Kadhi Recipe
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