vrat ki dahi arbi recipe, how to make dahi wali arbi for vrat

Vrat ki dahi arbi recipe with step by step photos – dahi arbi or colocasia-taro roots in a thin yogurt gravy is a excellent recipe to made during summers.

Summers… One season I do not like at all. I do not like heat and moreover do not like to have heavy meals or heavy food in summers.

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vrat ki dahi arbi

Our meals are light and no fried or heavy stuff. One ingredient we often end up having in this season is yogurt. We just have it as a raita or make chaas or a light kadhi.


This arbi recipe can be made during fasting days like Navratri or Janmashtami or Ekadashi or mahashivratri also. If you want to make dahi arbi for regular days then you can check this Dahi wali arbi recipe which has a base of an onion-tomato gravy.

Yogurt is light and keeps your body cool. this dahi arbi is also a very light and comforting food. Excellent with boiled plain rice. In fact much easy to make than Kadhi pakora. whenever I make the kadhi in the summers, I don’t add any pakora. I keep it a little thin and light.

The arbi or taro roots are cooked first and then simmered in the thin curd gravy. The dish is spiced with the strong flavor of ajwain/carom seeds which works well with the combination of curd and arbi. The garnish with the mint leaves also adds to the flavor and coolness in the recipe. You could just sip it like a soup. It is so flavorful and good.

Taro roots are very good in fibre and excellent for the digestive system. They are also very high in vitamin C & vitamin E… Both of which are anti-oxidants. Taro roots have zero cholesterol. So do include Arbi in your diet often.

If you are looking for more Fasting recipes then do check:

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

vrat ki dahi arbi

4.5 from 2 votes
Dahi arbi recipe - colocasia-taro roots in a thin yogurt gravy
dahi arbi recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:30 mins
Total Time:45 mins
Course:side dish
Servings (change the number to scale):4
(1 CUP = 250 ML)


  • 250 grams arbi (colocasia roots)
  • 1.5 cups thin watery curd, in ¾ cup curd add ¾ cup water
  • 1 teaspoon ajwain (carom seeds)
  • 1 teaspoon coriander powder
  • ½ teaspoon red chili powder
  • ½ teaspoon amchur powder (dry mango powder)
  • a few mint leaves for garnishing
  • 2 to 3 tablespoons oil
  • salt or rock salt as required


  • Cook the arbi till they are firm but cooked.
  • Peel the skin. Chop the arbi and keep aside
  • Heat oil in a kadai.
  • Fry the ajwain seeds first.
  • Lower the flame and add all the spice powders.
  • Add the arbi and fry till they get a little browned.
  • Add 2 cups water.
  • Now add the thin curd mixture.
  • Keep stirring often or the curd will split.
  • Bring to a boil and then simmer for 15 minutes.
  • Add salt.
  • Garnish with chopped mint leaves and serve dahi arbi hot with warm rice or soft phulkas.


  • The same recipe can also be made with whey instead of thin curd.
  • Stirring the curd mixture often once its put on fire is very important. If you don't stir then the curd will split into shreds in the curry. So keep on stirring continuously till the whole mixture reaches a boil. Then lower the flame and let the curry simmer. When the curry is simmering, stir occasionally.
  • If making for fasting, then add rock salt instead of regular salt
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How to make vrat ki dahi arbi recipe

1: firstly boil the arbi till they are cooked. They should be just cooked and not mushy. You can either pressure cook for 1 or 2 whistles or cook them in a microwave for 10-12 minutes.  peel the skin from the arbi. Slice them vertically or horizontally. Keep aside.


2: beat the curd till smooth. Add water and mix well. The mixture should be thin, but not as thin as buttermilk…


3: in a kadai or pan heat oil. Add the ajwain/carom seeds and fry them.


4: lower the flame and add the dry spice powders. If you want you can put off the flame too and then add the dry powders. Just make sure that they do not get burnt.


5: add the peeled and chopped arbi. Mix it well with the masala.


6: lightly brown the arbi on a low flame.


7: add water to the arbi.


8: add the thin whey or yogurt


9: mix well.


10: now keep on stirring often so that the curd or whey does not split into shreds. This step is very important. You have to keep on stirring often.


11: once the whole mixture comes to a boil, then simmer for 15-20 minutes on a low flame. Add salt.


12: Garnish dahi arbi with chopped mint leaves while serving. Best accompaniment to the Dahi wali arbi is cooked basmati rice. But also goes well with thin phulkas.


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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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23 comments/reviews

  1. You didn’t mention turmeric powder in the ingredients which you added, as the picture shows.

    • Rita, I checked the post and i have not added turmeric powder in this dahi arbi recipe.

  2. Hi Dassana I have tried many recipe of yours and they have come out to be delicious and got lot of praises lots of thanks to you . Pl. Can you suggest if I have to cook for 10 to 12 people in what proportion should I increase the qty of the ingredients given by you

    Lots of love Pooja

    • thanks pooja for sharing positive feedback on recipes. you can triple the recipe but use some approximation and adjust the taste and curry consistency.

  3. Hey Dassana, I tried dahi arbi today on the 9th day of navratri and it turned out amazing! i never thought that arbi could be made with dahi too (like aloo).
    Thank u so much for this amazing recipe.5 stars

    • welcome surabhi. glad to know that you liked dahi arbi recipe.

  4. Thnx. I was not aware about arbi 4 navratri fast.2day tryng hope i’ll succeed.lovely pics 2 make me undrstnd well. Regards.4 stars

    • welcome saroj.

  5. i must try this dassana… lovely recipe… i even like the other arbi recipe with onions and tomato…wonderful post and equally wonderful pics 🙂

  6. Seems you love arbi a lot. This one is called khatti arbi in my husband’s family and they love it. I rarely make arbi but this one I like too.

    • its not me, but hubby who loves arbi 🙂

  7. I am going to make this with potatoes and coconut milk! love your step by step clicks. we hardly ever see taro here except in the asian stores and that means all that travel across the globe! so better to sub it with local veggies. i planted some potatoes.. lets see how they fare:)

  8. Dassana lovely clicks…really liked the white base which is complimenting the dish so well! I have never tried this recipe, too soothing for the summers, shall give it a try….. 🙂

    • thanks anamika. the white base is a white painted wood that was a scrap piece discarded by the people who lived in the house before. i washed, cleaned it and then started using it as a prop. i always look out for discarded stuff that can be used in food photography.

  9. My mouth is watering! I think I am going to try this with potatoes 🙂

    • chinmayie, the same recipe can be made with potatoes… just instead of carom seeds, add cumin seeds & instead of mint leaves garnish with coriander leaves.

  10. Except the mint leaves for garnishing..this is exactly the same way I make my arbi! And I love it in any form, gravy, dry or roasted. But my hubby and children hate it to the equal extent..so its only when I visit mom’ place I can relish arbi 🙁 Lovely clicks.

    • thanks sanjeeta. waiting to see your post soon.

      this is one veggie that is not in conflict with both of us.

  11. surely gonna make it ..very easy recipe..

    • yes suhani…. do try.. its an easy recipe.

  12. This sounds so interesting…looks very tempting and flavourful

  13. wonderful pics shot well… loved your utensils………. I am hungry please pass me this dish 🙂

    • sure maria…