Khatti Arbi Ki Sabzi Recipe – Colocasia in Yoghurt Curry
Discover the vibrant flavors of North Indian cuisine with this delightful Khatti Arbi Ki Sabzi, featuring tender colocasia roots (arbi) simmered in a tangy yogurt curry. Perfect as a side dish, it pairs beautifully with traditional Indian breads or rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Colocasia root (Arbi) | 500 grams, skin peeled and boiled |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Mustard seeds | 1 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Dry Red Chillies | 2 |
| Curry leaves | 2 sprigs |
| Salt | To taste |
| Sunflower Oil | As needed |
| Black pepper powder | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Fenugreek seeds (Methi) | 1 teaspoon |
| Fresh coconut (grated) | 4 tablespoons |
Preparation Time
| Description | Time (mins) |
|---|---|
| Preparation | 10 |
| Cooking | 30 |
| Total Time | 40 |
Servings
| Description | Amount |
|---|---|
| Servings | 4 |
Cuisine and Course
| Cuisine | Course |
|---|---|
| North Indian Recipes | Side Dish |
| Diet | Vegetarian |
Instructions
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Prepare the Arbi: Begin by pressure cooking the peeled colocasia roots in a cooker with water and a pinch of salt for about 4 whistles. Once cooked, let the pressure release naturally, drain the water, and allow the arbi to cool. Once cooled, it will be easy to peel off the remaining skin and cut each piece in half.
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Make the Spice Paste: In a mixer, combine black pepper powder, cumin seeds, fenugreek seeds, and grated fresh coconut. Add a splash of water and blend into a coarse paste.
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Cook the Tempering: Heat sunflower oil in a kadai (wok). Add mustard seeds and let them splutter for a few seconds. Toss in the curry leaves and allow them to crackle, then add the dry red chillies and sauté for a few seconds.
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Combine and Sauté: Add the cooked arbi, salt, and turmeric powder to the tempering. Sauté until the arbi is well-coated and roasted.
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Finish the Dish: Stir in the ground coconut paste and mix thoroughly. Add the yogurt and gently toss everything together, ensuring the masala coats the arbi evenly. Check for salt and continue cooking until the moisture from the curry reduces, resulting in a drier consistency.
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Serve: Once the Khatti Arbi Ki Sabzi is ready, turn off the heat and transfer to a serving bowl. This delectable dish pairs wonderfully with Gujarati Methi Thepla and Matar Paneer, creating a complete and satisfying meal.
Enjoy this unique combination of flavors that reflects the ultimate essence of North Indian cooking!
