Dahi Wali Arbi | Colacasia- taro root Yoghurt curry|arbi curd rassa sabji

Todays recipe is Dahi Wali Arbi . Dahi means yoghurt & arbi stands for taro root  or colocosia.this taro root curry cooked with yoghurt and Indian spices is tangy delicious and healthy too


the spice which has a dominant aroma and flavor in this curry is carom seeds/ajwain.
This Dahi Wali Arbi is specially made in summers and is good for health.curd  gives a cooling effect

arbi is generally used as a fasting food. you can check arbi cutlet recipe here

you can also use this curry as a fasting food by skipping  turmeric ,hing and substitute chili powder with black pepper powder &all purpose flour with rajgira ata/upwas bhajani

health benefits of arbi



1.It is one of the finest source dietary fibers; 100 g flesh provides 4.1 g or 11% of daily-requirement of dietary fiber.
2.have significant levels of phenolic flavonoid pigment antioxidants such as ß-carotenes, and cryptoxanthin along with vitamin A.Altogether; these compounds are required for maintaining healthy mucus membranes, skin and vision.
 Consumption of natural foods rich in flavonoids helps to protect from lung and oral cavity cancers.
3.It also contains good levels of some of the valuable B-complex group of vitamins such as pyridoxine (vitamin B-6), folates, riboflavin, pantothenic acid, and thiamin.

4.Further, the corms provide healthy amounts of some important minerals like zinc, magnesium, copper, iron, and manganese. In addition, the root has very good amounts of potassium. Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure.


INGREDIENTS-

Arbi (colacosia)-250 gms
Carom seeds(ajwain)-1 tsp
 Asafoetida(hing)- 1/4 t.s
 Cloves-2
 Ginger-1/2 tsp
 Green chillies-2
 Black salt-1/4 tsp
 Salt-1/2 tsp
 Turmeric-1/2 tsp
 Chilli powder-1 tsp
 Lemon juice-1 tsp
Refined flour(maida)-1 tsp
Curd-3/4 cup
 Water-1.5 glass
 Garam masala-a pinch of
 fresh coriander-2tbls

method:

1Wash the arbi ,pressure cook arbi for 2-3 whistles.let it cool naturally and peel properly. Cut into  round or longitudinal shape as per your liking.


2.Heat oil in  a pan and deep fry these slices on high heat till golden in colour. you can even use sliced arbi as it is without frying .frying  helps to reduce the stickiness of arbi.




3.Mix flour into curd and whisk it  well  

4.Heat oil in a pan and add carom seeds, asafoetida and cloves,when carom seeds become golden add chopped green chillies and chilli powder

5.next add curd mixture & mix well Add all the spices  and fried arbi slices.

6.cook on medium heat for 5 minutes, keep stirring, otherwise it may curdle.

7.add,garam masala mix well & switch of gas

8. garnish with coriander leaves.Serve hot and enjoy with cooked basmati rice,phulka or chapati

Tips

1.all purpose flour is added into curd to reduce the chances of curdling.
2. you can make above curry by replacing arbi with boiled potato /boiled suran
3. use fresh curd