Achari Arbi Recipe | Spicy Taro Root Curry

Achari Arbi refers to a preparation made of Arbi (Taro Root) using the same spices which are used for making Indian Pickle. The dish has a unique and delectable taste and contains no onion or garlic.

Arbi or Arvi is one of the oldest cultivated plants and the root is highly rich in starch content besides containing calcium and iron. It has many healing properties that are useful to get rid of many diseases.

Achari Arbi can be made dry or with gravy. This recipe is for making a version with gravy. Achari Arbi goes very well with almost all Indian breads like Roti, Paratha etc. and also tastes great with poori.

To make Achari Arbi at home follow the detailed step by step recipe with photos posted below.

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Recipe Info

Servings: 4

CategoryMain Course

Cuisine: Indian

Total Time:

Prep Time:

Cook Time:

Nutrition (per serving)

Calories264

Fat22g

Carbohydrates: 15g

Protein: 3g

Ingredients For Achari Arbi Recipe

  • 8-10 Arbi (Taro Roots)
  • 1 Cup Beaten Fresh Curd / Yogurt
  • 2 Tomatoes, pureed
  • 2 Green Chillies, finely chopped
  • ~1 inch Ginger, grated
  • 1/2 Teaspoon Mustard Seeds (Rai)
  • 1/2 Teaspoon Cumin Seeds (Jeera)
  • 1/2 Teaspoon Carom Seeds (Ajwain)
  • 1/2 Teaspoon Fennel Seeds (Saunf)
  • 1/2 Teaspoon Fenugreek Seeds (Dana Methi)
  • 1/2 Teaspoon Nigella Seeds (Kalaunji)
  • 1 Pinch Asaefotida (Heeng)
  • 1/2 Teaspoon Turmeric Powder (Haldi)
  • 1/2 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Coriander (Dhaniya) Powder
  • 1/2 Teaspoon Garam Masala
  • 1/4 Teaspoon Dry Mango Powder (Amchur)
  • 3/4 Teaspoon Salt, or to taste
  • 1/2 Cup Chopped Coriander
  • Oil for frying

Step By Step Instructions With Photos for Achari Arbi Recipe

  • Wash the Arbi and boil them in a pressure cooker till you get 1 whistle. Once the pressure has settled down, take out the Arbi and let it cool down.

    Achari Arbi Recipe Step By Step Instructions 1
  • Peel the skin of the Arbi. To do that remove the skin from the thick end and then slide the Arbi out of it's skin by pressing gently from the other end.

    Achari Arbi Recipe Step By Step Instructions 3
  • Cut the Arbi lengthwise into 2 halves.

    Achari Arbi Recipe Step By Step Instructions 4
  • Heat oil in a pan on medium heat. Add the sliced Arbi and fry them till light golden brown. Drain the excess oil on an absorbent paper.

    Achari Arbi Recipe Step By Step Instructions 5
  • Heat oil in a pan and add the Mustard seeds. When they start to splutter add Cumin Seeds, Carom Seeds (Ajwain), Fennel Seeds (Saunf), Fenugreek Seeds (Dana Methi), Nigella Seeds (Kalaunji) and a pinch of Heeng.

    Achari Arbi Recipe Step By Step Instructions 6
  • Fry them for a few seconds till they start to crackle.

    Achari Arbi Recipe Step By Step Instructions 8
  • Now add the finely chopped Green Chillies, grated Ginger and pureed tomatoes to the pan.

    Achari Arbi Recipe Step By Step Instructions 9
  • Cook till the raw aroma of the tomatoes goes away.

    Achari Arbi Recipe Step By Step Instructions 10
  • Then add Red Chili Powder, Turmeric Powder, Coriander (Dhaniya) Powder, Garam Masala, Dry Mango Powder (Amchur) and Salt to taste.

    Achari Arbi Recipe Step By Step Instructions 7
  • Fry the gravy for a couple of minutes till it is properly roasted.

    Achari Arbi Recipe Step By Step Instructions 11
  • Add 1 cup beaten curd along with 1/2 cup water and cook on low heat for 4-5 minutes.

    Achari Arbi Recipe Step By Step Instructions 12
  • Stir continuously while cooking, otherwise the the curd will curdle.

    Achari Arbi Recipe Step By Step Instructions 13
  • Finally add the fried Arbi slices. Close the flame and let it sit for 15-20 minutes. Add coriander to garnish and serve hot with roti, poori or paratha.

    Achari Arbi Recipe Step By Step Instructions

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Achari Arbi is an Indian curry made by cooking Taro Root (Arbi) in a special gravy. The gravy is prepared using the same spices which are used for making Indian Pickles.

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Achari Arbi Recipe | Spicy Taro Root Curry

by VegeCravings time to read: 3 min
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