Arbi Ka Achaar Recipe (Instant Colocasia Pickle)
Description
Arbi Ka Achaar, also known as Instant Colocasia Pickle, is a delectable North Indian pickle recipe that brings out the earthy flavors of arbi (colocasia). Often associated with weight gain due to its carbohydrate content, arbi also boasts several health benefits. Rich in dietary fiber, it supports gastrointestinal health, and when consumed in moderation, it can help lower blood pressure, promoting heart health. This flavorful pickle is made with simple yet aromatic ingredients, where the addition of carom seeds (ajwain) aids in digestion, making it a delightful side dish.
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Colocasia root (Arbi), partly boiled and sliced into roundels | 500 grams |
| Ajwain (Carom seeds) | 2 teaspoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Kalonji (Onion Nigella Seeds) | 1/2 teaspoon |
| Methi Powder (Fenugreek Powder) | 1 teaspoon |
| Mustard powder (yellow) | 1 teaspoon |
| Red Chilli powder | 1.5 teaspoons |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Vinegar | 3 tablespoons |
| Mustard oil | 3 tablespoons |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions
-
Prep the Arbi (Colocasia):
Start by pressure cooking the colocasia or arbi for one whistle using a pressure cooker. Once done, remove the skin carefully, and slice the arbi into thick round pieces. Set these aside. -
Temper the Spices:
Heat mustard oil in a wide pan until it begins to smoke. This will release its natural flavors. Once the oil is hot, add asafoetida (hing), cumin seeds, fenugreek seeds, and nigella seeds. Allow the seeds to splutter for a few seconds, releasing their aromas. -
Add the Carom Seeds:
Gently crush the carom seeds (ajwain) between your palms and add them to the pan, letting them release their flavor. -
Cook the Arbi:
Add the diced arbi to the pan, carefully coating it with the tempered spices. Let the arbi cook, stirring occasionally, until it becomes slightly crispy on the outside. This should take around 10 minutes, ensuring the flavors infuse properly. -
Add the Spices:
Once the arbi is crispy, add the red chili powder, turmeric powder, yellow mustard powder, and salt. Stir well to evenly coat the arbi with the spices and cook until the arbi is fully cooked and tender. -
Finish the Pickle:
Once the arbi is cooked, turn off the heat and let it cool to room temperature. Once cooled, add vinegar and mix everything thoroughly to ensure the spices are well distributed. -
Rest and Serve:
Let the pickle rest for at least 2 hours. This resting period allows the arbi to soak in all the delicious spices, enhancing the flavors. After this, the Instant Colocasia Pickle is ready to be served.
Serving Suggestions
Serve this Arbi Ka Achaar alongside warm Cabbage Paneer Parathas or Mushroom Paratha for a wholesome and satisfying breakfast or lunch. The tangy and spicy pickle adds an irresistible burst of flavor to your meal, making it a perfect accompaniment to any Indian flatbread or rice.
Enjoy the unique flavors and health benefits of this instant arbi pickle that not only tantalizes your taste buds but also supports your well-being!
