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

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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.

vrat ki dahi arbi

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.

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:

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dahi arbi recipe

vrat ki dahi arbi

Dahi arbi recipe - colocasia-taro roots in a thin yogurt gravy
4.80 from 10 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Cuisine Indian
Course Side Dish
Servings 4


  • 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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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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Comments are closed.


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

    1. 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

    1. 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

  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

  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.

  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….. 🙂

    1. 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 🙂

    1. 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.

    1. thanks sanjeeta. waiting to see your post soon.

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

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