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

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

Ingredients:

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

Directions:

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.

4. Whisk the curd and then add water to it.
5. Heat a medium saucepan and then add oil.
6. When the oil is heated up, put in all the spices and hing.
7. Once the spices splutter, add salt and turmeric.

8. Fry the arbi for 2 mins so that it is coated with spices.
9. Turn off the heat and add whisked curd. Stir to combine.
10. Now turn on the heat to low- medium flame and let the curry come to boil. It will take 8-10 mins.
11. Once, the curry starts boiling keep it on low flame another two minutes to blend in all flavours.
12. Garnish with fresh green coriander and serve.

Tips:

• Make sure you add curd after turning off the flame.