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dahi wali arbi

dahi wali arbi
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
dahi arbi – mildly spiced and a thin curry made with arbi/taro roots in an onion-tomato gravy.
  • 200 or 250 gms arbi/colocasia or taro roots
  • ½ cup yogurt, beaten
  • 1 medium size onion, chopped finely
  • 3 medium size tomatoes, chopped finely
  • 1 tsp ginger garlic paste
  • ½ tsp turmeric
  • ½ or ⅔ tsp ajwain/carom seeds
  • ½ tsp red chili powder
  • ¼ tsp garam masala powder
  • 2 or 2.5 cups water
  • 2 tbsp oil
  • rock salt or black salt or regular salt
  1. first wash the arbi to remove all the mud from them.
  2. now oil your palms before you peel and slice the arbi.
  3. they can be itchy when slicing, so to avoid that oil your palms.
  4. peel the arbi and cut each arbi vertically into two or four pieces.
  5. soak them in salted water for 30 minutes.
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  7. first fry the ajwain seeds.
  8. then add the onions and fry till transparent.
  9. now add the ginger garlic paste and saute till the raw smell of the paste goes away.
  10. add the chopped tomatoes and stir.
  11. also add all the dry spice powders.
  12. saute the till oil starts to leaves the masala.
  13. drain the arbi and add them to the masala.
  14. saute for 1-2 minutes.
  15. now add the yogurt and stir.
  16. add water and salt.
  17. mix well.
  18. cover the pan or the pressure cooker and cook the arbi till done.
  19. for cooking in pressure cooker, cook for approx 4-6 whistles or till the arbi becomes soft and well cooked.
  20. garnish the arbi with coriander leaves.
  21. serve dahi wali arbi hot with some rotis or phulkas.
if not using yogurt, then just add one or two tomatoes extra.

you can also puree the tomatoes instead of chopping them.

skip the onion-garlic for a no onion no garlic version.

use vegan yogurt like cashew curd to veganize the dish.

use fresh yogurt so that it does not curdle.
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