Thursday, January 12, 2017

Dahi Ki Arbi | Taro root Curry in Curd (with step by step photos)

Dahi Ki Arbi

This is a quick Indian curry dish which combines taro root with curd and is quiet delicious.It can be served as a main dish with any Indian flat bread or rice. Also, being no onion no garlic recipe people can have it while fasting too (some people eat arbi during fasts).

Serves: 3-4

250 gms Arbi (Taro root)
1 cup curd
2 cups water
¼ teaspoon Jeera (cumin)
¼ teaspoon saunf (fennel seeds)
⅛ teaspoon methi dana (fenugreek seeds)
⅛ teaspoon Kalonji (nigella seeds)
¼ teaspoon turmeric
Hing a pinch (asafoetida)
1 tablespoon oil
Salt to taste

  1. Wash the arbi thoroughly and boil it in the pressure cooker putting in some water to cover it.
  2. 2-3 whistles is good enough to cook the arbi.
  3. Let the arbi stand for few minutes so that it is not too hot and peel it.
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  1. Whisk the curd and then add water to it.
  2. Heat a medium saucepan and then add oil.
  3. When the oil is heated up, put in all the spices and hing.
  4. Once the spices splutter, add salt and turmeric.
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  1. Fry the arbi for 2 mins so that it is coated with spices.
  2. Turn off the heat and add whisked curd. Stir to combine.
  3. Now turn on the heat to low- medium flame and let the curry come to boil. It will take 8-10 mins.
  4. Once, the curry starts boiling keep it on low flame another two minutes to blend in all flavours.
  5. Garnish with fresh green coriander and serve.
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  • Make sure you add curd after turning off the flame.

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