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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Category: Main Course
Nutrition (per serving)
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.
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.
Cut the Arbi lengthwise into 2 halves.
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.
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.
Fry them for a few seconds till they start to crackle.
Now add the finely chopped Green Chillies, grated Ginger and pureed tomatoes to the pan.
Cook till the raw aroma of the tomatoes goes away.
Then add Red Chili Powder, Turmeric Powder, Coriander (Dhaniya) Powder, Garam Masala, Dry Mango Powder (Amchur) and Salt to taste.
Fry the gravy for a couple of minutes till it is properly roasted.
Add 1 cup beaten curd along with 1/2 cup water and cook on low heat for 4-5 minutes.
Stir continuously while cooking, otherwise the the curd will curdle.
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.
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