Hello! Welcome to Anupma’s kitchen. Here we are going to learn how to make Arbi in three different ways.
Taro root (Arbi) Masala recipe
- Colocasia (Arbi) boiled and peeled – 250 gm.
- Ajwain – ½ tsp
- Ginger chopped – 1 tbsp.
- Garlic chopped – 1 tbsp.
- Green chillies chopped – 2-3 no.
- Onions chopped – 2 no.
- Tomatoes chopped – 3 no.
Salt – To taste
- Coriander powder – 1½ tbsp.
- Red chilli powder – 1½ tsp
- Turmeric powder – ½ tsp
- Garam masala powder – 1 tsp
- Dry mango powder (amchur) – 1½ tsp
- Water – ¼ cup
- Coriander leaves chopped – 2 tbsp.
- Oil – 2 tbsp
Today we will make a very healthy recipe Arbi Masala or say Taro masala. I have seen that many people do not make use of Arbi/ Taro that much.
It’s because they face a problem of stickiness in this ingredient, so I have a solution for it.
When you boil arbi/ taro, keep it aside for few mins or also you can keep inside the fridge so that they get bit firm and handing them will make it easy.
Even on the boiling stage, you can add a lemon slice, which will avoid the skinniness problem. These tricks will help you dealing with arbi/ taro Now let’s get our recipe started. Take oil in a pan.
Add carom seeds, chopped ginger and chopped garlic. Stir it. Add chopped green chilli and onions & mix it well. Now coming to our main ingredient, take a piece of it and cut it into equal blocks.
In between keep checking the onions and give a stir. Saute till light brown and add chopped tomatoes and mix well. Let’s add masala’s now.
Add salt, coriander powder, chilli powder, turmeric powder, garam masala powder and dry mango powder. Stir it. Add arbi/ taro, water and mix well.
For freshness, add freshly chopped coriander. Now our dish is ready and to serve, garnish it with fresh coriander leaves.
Dahi Arbi (Taro root) recipe
- Mustard oil for frying
- 500 grams Arbi/Taro root
- 4 tbsp of mustard oil
- 6-8 garlic cloves, finely ground
- 1/4 tsp ground cinnamon
- Four chopped green chillies
- 1 tsp salt
- 1/2 tsp garam masala
- 1/2 tsp coriander powder
- 1 cup dahi/yoghurt, whisked until it is smooth & lump free
- 1 tbsp hara dhania/cilantro
Here we will learn how to make taro root curry cooked in yoghurt. We will fry the taro root. First, heat the oil. We have used mustard oil, but you can use any oil of your choice.
We have 500 grams taro root wash and wipe dry. Dry it thoroughly else it will turn slimy when cooked. Then peel and slice it, the bigger ones into three pieces & smaller into two.
Once the oil is hot, fry the taro root in batches. Reduce heat to medium. Fry until the taro root starts turning golden. Keep stirring at regular intervals, so they get fried evenly all over.
After we have fried the batch of taro root for about 3 minutes, we will transfer it to a plate. Hold against the edge of the wok to drain out as much oil as possible.
Fry the rest of the taro root similarly. After all the taro root has been fried, keep it aside. Take the wok off the stove as well; we will now start preparing the dish.
In a pan, we will put 4 tbsp of the oil that we have used for frying the taro root. Keep the heat on low. You can use refined oil instead of mustard oil.
The oil is still hot so we will add eight cloves of garlic which have been finely ground. This dish is prepared with a little more of garlic. Keep the heat on low to saute the garlic and saute for a minute.
Now add in 1/4 tsp of ground cinnamon, put in the four chopped green chillies as well we have not used any red chilli powder if you wish to make it hotter add more green chillies.
After we have sauteed this for a minute after adding the green chillies put in the fried taro root as well as the dry spices & salt. Keep the heat on low.
At this time add 1 tsp salt, 1/2 tsp garam masala and 1/2 tsp coriander powder. Keep stirring until the spices combine nicely. We have not used red chilli powder as we want a whiter dish.
The red chilli powder will impart a reddish colour. The spices have mixed well. We will cover the dish and cook it for five minutes with stirring in between.
After about 7 minutes, you can see it has softened a bit. We will put in 1 cup dahi/yoghurt which has been whisked to make it smooth and 1 tbsp hara dhania/cilantro. Stir until everything combines well.
Keep the flame on low, cover it & let it cook until the water in the yoghurt dries up, and the taro root is thoroughly cooked. Keep checking in between at regular intervals.
After around five minutes you can observe that the water has almost dried out and the taro root is thoroughly cooked. We will now dry out the water without the lid keeping the heat between medium and high.
So it dries up faster. In case the taro root needs a bit more time to cook after 5 minutes cook it covered for a few minutes more & then dry out the water.
Now our dish is well coated with the yoghurt and spices. We will plate the dish. Now here is our dish of the day – dahi wali arbi or taro root in yoghurt.
It is straightforward to prepare and tastes very yummy. Here are a few tips for a delightful recipe. Do not over fry the dish.
Around 3 minutes of frying the taro root are sufficient; otherwise, it may become too soft later as we have to cook it later in yoghurt and then dry out the water also.
Our dish is well cooked and well coated with the yoghurt and spices, just as we wanted it. Have it with roti or paratha. Do try out this dish and share your comments.
Arbi (Taro root) with the sambhar recipe
- Arbi – 250 gm.
- Red chilly – 3 nos
- Mustard seed – ½ tsp
- Fenugreek seeds – 1/4 tsp
- Urad dal – ½ tsp
- Curry leaves – 6 nos
- Turmeric – ¼ tsp
- Chopped onions – ½ cup
- Ginger Garlic paste – 1 tsp
- Chilly powder – 1 tbsp
- Sambhar powder – 1 tbsp
- Tamarind juice – ½ cup
- Jaggery – ¼ cup
- Salt to taste
You know Arbi or Taro root in south India we make one nice Khatta Meeta dish by using sambar powder. Boil the Arbi and then cut this arbi into lengthwise so that they are thin.
In the pan add 2 tbsp of water because we’re going to fry the arbi first. Once the oil is slightly hot, then add the pieces of arbi into the oil, and we’re going to cook them.
We want to cook them till they’re slightly golden. Now we will transfer them into another plate. In the same oil, add some red chilli and some mustard seeds.
Always whenever we make anything sour with the tamarind and especially with jaggery, we add some fenugreek seeds.
Do not add too much because that can give little bitterness. Add the urad dal, add curry leaves and we are going to add a pinch of turmeric and chopped onion.
Usually, whenever we make some curry with the tamarind and jaggery, we also add hing but since we are adding sambar powder hing is already there.
Here saute this onion a little bit and add half a teaspoon of ginger-garlic paste. Let this ginger garlic paste lose its raw flavour. Add salt chilli powder and add sambhar powder.
To this add tamarind juice. If the tamarind juice is thick, add some water to make it a nice sauce. We’re going to bring this mixture to a nice boil then we are going to add jaggery.Cook it for two minutes and then add our arbi.
Now you can add some jaggery in this depending on your taste you can add little more or little less, but jaggery is a must for this preparation.
After you add the jaggery cover it with the lid and let it cook for another 10 minutes because this tamarind juice and the jaggery needs to get nicely cooked. That’s when the raw flavour will be gone, and it’ll be tasty.
When this all is ready, you will observe that this sauce is very lovely and nice silky. In this, we will add arbi that is colocasia.
Just add in this, and we’re going to let it cook in this on a slow flame for around 3-4 minutes, and the dish will all be ready.
We will wait till the arbi absorbs some lovely juices from the gravy and put the lid on and wait for two minutes. Switch off the flame. When you open the lid, any south Indian will die for this aroma.
You can make it thicker or thinner, depending on your choice. Dear friends this is a straightforward yet very fantastic dish, you know.
Want to learn how to make Bheja fy then CLICK HERE.