Dahiwali Arbi is a flavorful Taro Root Curry. In this curry, Arbi is cooked with spices and yogurt. We use Carrom Seeds in this recipe which enhances the flavor. Dahiwali Arbi goes very well with Pulav, Roti etc. It goes well with steamed Rice also.
Arbi (Taro root) – 500 Gms (boiled, peeled and cut into pieces)
Ghee – 1 tsp
Cumin Seeds – ¾ tsp
Ajwain (Ova/ Carrom Seeds / Omam) – 3/t4 tsp
Asafoetida – 1 pinch
Red Chilli Powder – ½ tsp
Turmeric Powder – 1 pinch
Coriander Seed Powder – ½ tsp
Kasoori Methi (Dried Fenugreek Leaves) – 1 tsp
Green Chillies – 2 (chopped)
Ginger Juliennes – from 1 inch long piece
Smoothened Curd (Yogurt) – ¾ cup
Chopped Cilantro (Coriander Leaves) – 2 tbsp
Heat the Ghee in a pan. Add Cumin Seeds and Carrom Seeds. When they crackle, add Asafoetida, Red Chilli Powder, Turmeric Powder and Cumin Seed Powder. Crush and add the Kasoori Methi. Stir all of them well for few seconds. Add the boiled Arbi and cook for 4 to 5 minutes in low medium flame till they become crisp.
Add ½ cup of water, chopped Green Chillies and Ginger Juliennes. Cover the pan with a lid and cook for 4 to 5 minutes in medium flame. Add the smoothened Curd and stir well. Add the chopped Cilantro. Simmer them for 2 minutes in low flame. The Dahiwali Arbi is ready. Transfer to a serving bowl.