Dahiwale Arbi
Diabetes is a prevalent disease nowadays. But, it involves excellent precautions and good lifestyle habits. Eating well and correct is the first and foremost consideration of a diabetes patient. Many diabetes-friendly substances are tasty and are good for people with diabetes. One such vegetable is taro root.
Arbi or Arvi (in Hindi) is a starchy root vegetable that is also known as taro root in English. Both its leaves and roots (tubers) are used in cooking and cannot be eaten raw. So, here is one of the simplest recipes for preparing taro root.
What is Dahiwale Arbi?
Dahiwalw arbi or taro root is a delightful yogurt-based mild curry. Arbi can be used in both dry and curry dishes. The arbi meal is excellent and popular among many people. It is a no-onion, no-garlic meal that is ideal for those who are fasting. This arbi dahiwale sabzi is created with a rich masala stew of Indian spices and yogurt. Serve with hot flatbreads, pulkas, and puris for a tasty mix.
During the summers you want to eat something light and cold, you can frequently make this dahiwale arbi curries with curd. Arbi is also high in fiber and so beneficial to the digestive tract. Arbi is high in fiber and so beneficial to the digestive tract. It is also high in vitamins C and E, both of which are anti-oxidants. Taro root contains no cholesterol and is, therefore, suitable for everyone.
Notable Ingredients At A Glance
Taro Root – You can get frozen and fresh taro roots in your nearby Indian grocery stores.
Yogurt – Dahi is yogurt in Hindi. For this recipe, you will require good quality yogurt as it forms the base of the curry.
Spices – This recipe calls for basic Indian spices like turmeric powder, red chili powder, coriander powder, and garam masala. All these are readily available in an Indian grocery store.
Chickpea Flour – Chickpea flour makes the gravy thick, giving a remarkable consistency to the curry.
Green Chilis – Use finely chopped green chilis to add more heat.
Coriander leaves – garnish the dish with coriander leaves or cilantro.
For Tempering
- Ajwain seeds or carom seeds
- Ghee
- Kashmiri red chili powder
How To Prepare Dahiwale Arbi?
First, wash the taro roots very well and cut them into desired sizes, i.e., ½-inch rounds.
Then take a bowl, and to it add the curd, turmeric powder, chili powder, coriander powder, finely chopped green chilies, garam masala, salt, and chickpea flour. Mix it really well so that a smooth consistency is obtained; the yogurt should not have any lumps.
Now in a kadai, add the curd mixture and arbi pieces and turn the heat on low.
Cook for 6 to 8 minutes on low heat till the gravy thickens.
Once the gravy thickens, switch off the heat and prepare the tempering.
For tempering, heat some ghee, add the carom seeds, and let it crackle.
Turn off the heat, add Kashmiri red chili powder, mix with a spoon, and pour it over dahiwale arbi.
Garnish with coriander leaves and enjoy with flatbreads, poori, or paratha.
Some Expert Tips For Preparing Dahwale Arbi
- You may make this curry as a fasting food by leaving out the black salt and turmeric and replacing the chili powder with black pepper powder.
- You can substitute boiled potato or yam (jimikand/suran) for arbi to produce dahiwale suran or aloo.
Dahiwale Arbi
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 4 1x
Description
Dahiwale Arbi is very tasty recipe and it is very easy to prepare it. It is super delicious and it is a very flavorful recipe.
Ingredients
Dahiwale Arbi
- 500 gms arbi/taro roots
- 1½ cup beaten curd
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 2 green chilies finely chopped
- 1 tsp garam masala (I used Everest garam masala)
- 2 tbsp besan/chickpea flour
- 4 tbsp coriander leaves for garnishing
- 1 tsp salt
Tadka
- 1 tsp ajwain seeds
- ½ tsp Kashmiri laal mirch powder
- 2 tbsp ghee
Instructions
- Wash and boil the arbi in a pressure cooker for 2 whistles.
- Peel the arbi and cut them into ½ inch roundels.
- In a bowl take curd, turmeric powder, chili powder, coriander powder, finely chopped green chilies, garam masala, salt and besan.
- Mix well.
- Now take a kadai add the curd mixture and arbi pieces and turn on the heat.
- Keep cooking for 6 to 8 minutes on low heat till the gravy thickens.
- Once the gravy thickens switch off the heat and prepare the tadka.
- Heat some ghee, add ajwain seeds and let it crackle.
- Turn off the heat and add Kashmiri laal mirch powder mix with a spoon and pour it over Dahiwale arbi.
- Garnish with coriander leaves and enjoy with roti, poori or paratha.
Keywords: dahiwale arbi
