arbi curry or arbi masala – one curry recipe which is made during navratri vrat. arbi is the hindi word for colocasia or taro root.
this arbi curry is a light north indian curry that is usually had with some swang ke chawal / tiny round rice like millet specially meant for fasting or with kuttu ki roti – rotis made from buckwheat flour. you can also have it with other fasting recipes like rajgira paratha or singhare ki poori or rajgire ki poori.
we also make the same curry with potatoes. so if you do not have or get taro roots, you can make the same curry with boiled potatoes.
this is a satwik recipe and is no onion no garlic like all fasting or vrat recipes.
so if you like arbi then you check some more fasting recipes made from arbi on the links mentioned below:
- dahi arbi – colocasia roots simmered in thin yogurt gravy
- sukhi arbi – crispy fried colocasia roots
- dahi wali arbi – skp adding onions & garlic
if you are looking for more fasting recipes then do check sabudana khichdi, vrat wale aloo, aloo tamatar sabzi, vrat ki khichdi, sabudana vada and sabudana ladoo.
arbi curry recipe details below:
arbi curry recipe
ingredients (1 cup = 250 ml)
main ingredients for arbi curry:
- 10 to 12 arbi or colocasia roots
- ½ teaspoon carom seeds (ajwain)
- ½ teaspoon turmeric powder (haldi)
- ½ teaspoon red chili powder (lal mirch powder)
- ½ teaspoon garam masala powder
- 2 tablespoon oil
- 2 cups water
- salt as required
- some mint leaves and coriander leaves for garnishing
for making the paste:
- 3 medium size tomatoes
- 1 green chili (hari mirch)
- ½ inch ginger (adrak)
- 1 teaspoon cumin (jeera)
how to make arbi curry recipe
- wash the arbi well.
- pressure cook the arbi till cooked.
- drain and let the arbi cool.
- when warm or cool, peel the skin and slice the arbi in to 2 or 4 pieces vertically.
- grind all the ingredients mentioned for making the paste to a smooth paste.
- heat oil.
- add the carom seeds and fry them.
- then add the tomato paste.
- stir and add all the spice powders one by one.
- fry the tomato paste till the oil separates.
- this will take about 6-7 minutes.
- then add water, rock salt and the boiled arbi pieces,
- simmer for some 6-7 minutes till the gravy becomes smooth and thickens a little bit.
- garnish with mint or coriander leaves and serve arbi curry hot.
Wt a delicious recepie Dassana. ….. my mom tried dis tonight. … nd it turned out superb ….. ?
I really love ur blog…..
May God bless u for ur great nd adorable work via dis blog……
I luv ur simplest way of explaining d recepie…step by step guidance with snaps….?
Keep posting “lip smacking recepies”… ?
thankyou so much for your kind and positive words dr samrin 🙂 god bless you too.
Hi Dassana,I would like share an Arbi recipe with you and it is not a fasting dish exactly.
Boil small Arbis.then peel and flatten them in your palms.Apply salt,hing,haldi,chilli pwd and mix well .Keep aside for sometime.Then rollin fine rawa or rice flour and shallow fry.It tastes excellent.I saw this on a Marathi cookery show.I do not remember which.But I think you can also add some amchur as the arbis were itching very slightly.Try this. Thanks.
thanks shubha for sharing this recipe. it is so sweet of you. in fact co incidentally today i made a similar arbi recipe for the fast. posted it just now. but i will try your version too. the rava or rice flour would give a nice crispy texture to the arbi.
As always, delicious!
Love the spices used! I would slurp it as a soup more than a curry on a cold winter night.