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sukhi arbi/ taro/arvi
Sukhi Arbi/ colocosia/ how to make dry arbi stir fry
Written by Jayashree

Arbi is a root vegetable that is usually available in winter. The other names that that one can resonate with are colocasia, arvi, taro root, shyavi gadde. Sukhi arbi/colocasia makes a tasty accompaniment with any meal.

It is a powerhouse of nutrients. It is rich in dietary fibre and nutrition. It has other minerals as zinc, potassium ands magnesium.The leaves too are used in making a different kind of fritter, patrode, that is very tasty.

Today, is the beginning of another new year. Stepping into 2018 with a lot of good thoughts and positivity. Wishing one and all a Happy New Year. May the year be filled with peace and happiness.

Here is a sukhi arbi/ colocasia recipe for you. It can be eaten as a snack also.

sukhi arbi

sukhi arbi

Sukhi Arbi/ Colocasia

Ingredients:

  • 1/2 kilogram arbi/ colocasia / arvi/ taro root
  • 2 tablespoon oil
  • 1/2 teaspoon mustard
  • 1/4 teaspoon turmeric
  • a pinch of asafoetida
  • 2 teaspoon chilly powder
  • salt to taste

Method:

  1. Wash the arbi well by changing water.
  2. Steam it in a pressure cooker or in a pan. It should be moderately cooked.
  3. Peel the skin and cut into small circles.
  4. Heat oil in a thick bottom pan. Add mustard seeds, as it splutters, put asafoetida and turmeric powder, then add the cut pieces.
  5. Cook on a slow flame until it is done and crispy.
  6. Add salt and chilly powder, heat for a few more minutes, remove and serve.

Take a tip: The cooked arbi tends to give an itch to the hands on peeling the skin. Apply oil to the palms.

arbi

arbi

 

sukhi arbi

sukhi arbi

Sukhi arbi/ colocasia is ready to serve.

Take a tip:

  • Apply oil to the hands before peeling, it does give a itching sensation sometimes.
  • Add a little more oil if needed while cooking, this tends to use more oil.
  • Do not pressure cook with whistle. Mushy ones cannot be cooked here.
  • Arbi needs to be well roasted, it gives irritation to the throat if not cooked well.

 

Sukhi arbi/ colocasia/ taro

Sukhi arbi or dry colocasia stir fry makes a good accompaniment with any meal. Kids love to binge it as a snack
Course accompaniment, dry sabzi, Side Dish
Cuisine Indian, South Indian
Keyword arbi, colocasia, recipes with arbi, taro root
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Author Jayashree

Ingredients

  • 1/2 kilogram arbi
  • 2 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon asafoetida
  • 1/4 teaspoon turmeric powder
  • 2 teaspoon chilly powder
  • salt to taste

Instructions

  • Wash the arbi by changing the water a couple of times.
  • Boil it until it is tender.
  • Peel the skin, cut into circular discs.
  • Heat oil in a thick bottom pan. Make the seasoning, put the mustard seeds, as it splutters, put asafoetida and turmeric. Put the cut pieces into it. 
  • Cook on a low flame. Keep stirring at constant intervals so that it does not get burnt.
  • The arbi should be crisp on the outside and well cooked. 
  • Put salt and chilly powder, mix and allow to cook for a few more minutes.
  • Serve it as an accompaniment with rice or chapati.

Notes

  • Cook it on a low flame, keep doing other chores while this is getting ready.
sukhi arbi/ taro/arvi

sukhi arbi/taro/arvi

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A few arbi recipes by co-bloggers

 

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14 Comments
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theyellowdaal
6 years ago

Live the simple recipe. And color is just amazing?

Vidya Narayan
6 years ago

Love this dish. We call it Chembu Roast down south. One of my favourite sabzis at home. Nicely done.

Nivedita Thadani
6 years ago

Hi, only and only because of that itching sensation,I don’t like to prepare this. May be will try soon once again. Easy recipe. Thank you

theworldthroughascholz
theworldthroughascholz
6 years ago

I love how simple this recipe is. Your photography on it is really nice as well.

Rebecca Mott
6 years ago

Looks delish! I had never seen tarot root fixed this way. Must try.

kenyanbookjunkie
6 years ago

Minimal ingredients and the procedure is simple enough not to mess up. Love it!

Vox
Vox
6 years ago

This vegetable looks like taro root. Is this a snack? What would you eat to accompany this dish? Looks interesting. I would try it….Thanks for sharing.

pranita deshpande
6 years ago

VERY NICE RECIPE WITH GOOD STEPS.

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About

Hello and Welcome to my blog! I am Jayashree from India. An enthusiastic blogger, with a zest for life.  I believe in living life to the fullest.

Cooking has been my passion. I have always loved to try new recipes.  Writing has been a feel good factor and extremely  loving it. With these two passions of mine, my culinary blog was born. Read More…

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Cooking is a wonderful job if you love it. It helps you to make tasty dishes for your loved ones. But it can be a chore, if one has many errands at hand. Thus, one needs to cook efficiently. It can be done by using the handy hints which make cooking easier, by saving the time or making better dish by using an ingredient instead of other. Here are a hundred handy hints which I have put them in two different categories. One is store wise and the other is cook wise.

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Cooking is a wonderful job if you love it. It helps you to make tasty dishes for your loved ones. But it can be a chore if one has many errands at hand. Thus, one needs to cook efficiently. It can be done by using the handy hints which make cooking easier, by saving time or making a better dish by using an ingredient instead of other. Here are a hundred handy hints which I have put in two different categories. One store wise and the other is cook wise.

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