Arbi Ka Achaar (Instant Colocasia Pickle)
Arbi Ka Achaar is a delicious and flavorful North Indian side dish made with colocasia root (arbi), tempered with a blend of spices, and soaked in mustard oil and vinegar. This tangy and slightly spicy pickle is perfect to serve alongside your favorite parathas, making it a delightful addition to any meal.
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 (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:
| Activity | Time (Minutes) |
|---|---|
| Preparation | 15 |
| Cooking | 20 |
| Total Time | 35 |
Servings:
4
Cuisine:
North Indian
Course:
Side Dish
Diet:
Vegetarian
Instructions:
-
Prepare the Arbi:
- Begin by pressure cooking the colocasia (arbi) root for one whistle in a pressure cooker. Once done, remove the skin carefully and slice the arbi into thick roundels. Set them aside.
-
Tempering the Spices:
- Heat mustard oil in a wide, heavy-bottomed pan. Allow the oil to heat until it smokes, indicating that it’s hot enough for tempering.
- Once the oil is smoky, add the asafoetida (hing), cumin seeds (jeera), fenugreek seeds (methi), and nigella seeds (kalonji) to the pan. Let the spices splutter for a few seconds to release their aroma.
-
Add Carom Seeds:
- Lightly crush the carom seeds (ajwain) between your palms to release their flavor, and then add them to the pan. Stir them into the hot oil to allow them to fry briefly.
-
Cooking the Arbi:
- Add the sliced arbi pieces to the pan, gently tossing them in the tempered spices to coat them evenly. Allow the arbi to cook for about 10 minutes, stirring occasionally. The goal is to make the arbi pieces slightly crisp on the outside while retaining their tenderness inside.
-
Add Ground Spices:
- Sprinkle in the red chili powder, turmeric powder, mustard powder, and salt to taste. Stir everything well, ensuring the spices are evenly distributed. Continue cooking the arbi until it is fully cooked and slightly crisp.
-
Cooling and Marinating:
- Once the arbi is cooked and has absorbed all the spices, turn off the heat and let it cool to room temperature. This step helps the flavors to settle.
-
Final Touch:
- Once cooled, add the vinegar to the arbi, mixing it well. The vinegar will balance the spice levels and give the pickle its tangy flavor. Let the pickle rest for at least 2 hours, allowing the arbi to soak up the flavors of the spices and vinegar.
-
Serve:
- After resting, serve your Arbi Ka Achaar alongside parathas such as Cabbage Paneer Paratha or Mushroom Paratha for a wholesome breakfast or side dish to your meal.
This Arbi Ka Achaar recipe brings out the earthy flavors of colocasia and pairs perfectly with the vibrant spices, creating a mouthwatering instant pickle that will leave you wanting more. Ideal for those who love spicy and tangy condiments, this pickle can be enjoyed with a variety of Indian breads or rice dishes.
