How to make different taro root recipes (Arbi / sukhi arbi recipes)

During summer season people usually avoid eating some foods and depend on drinking water. It is hard to pick the vegetables that give coldness and relief during hot summer. In that case here is the best vegetable “arbi / colocasia / taro root”. Both in summer and rainy season this vegetable helps in increasing the coldness and hunger. Dry arbi / taro root/ colocasia is recommended for diabetic patients and also good for all skin types to improve the skin fairness. Lets see the recipes of different arbi / taro root / colocasia curry and gravy dishes.

How to make Dry arbi / taro root curry

Preparing time: 11 -15 mins

Cooking time: 16 – 20 mins

Servings: 3 – 4 persons

Ingredients required for preparing dry taro root curry – dry arbi curry

  • Taro or arbi or colocasia – 500 grms
  • Oil – for fry
  • Hing or asafetida – ¼ tbsp
  • Carom seeds – 1 tbsp
  • Chopped ginger – 2 tbsp
  • Vinegar – 1 tbsp
  • Red chilli powder – 1 tbsp
  • Coriander powder – 1 tbsp
  • Garam masala – 1 tbsp
  • Turmeric powder – 1 tbsp
  • Water
  • Salt – 1 tbsp
  • Mango powder – 2 tbsp
  • Few coriander leaves

Process of preparing dry taro root curry / sookhi arbi curry

  • Boil and peel off the taro or arbi. Cut the boiled taro or arbi into finger size pieces.
  • Keep a pan and add oil to it for frying. After oil is hot put these arbi or taro pieces in the hot oil. Fry the pieces till golden brown in color. Collect them from oil and keep a side.
  • Now put another fresh pan and add 2 tbsp of oil to it.
  • Add hing or asafoetida, carom seeds and chopped ginger. Saute for 3 minutes.
  • Add vinegar, red chilli powder, coriander powder, garam masala powder and turmeric powder. Sauté for 2 minutes.
  • Add little water to it. Sprinkle salt to it. Add mango powder and little water. Mix it well.
  • Saute for 3 minutes. Add fresh coriander leaves and fried taro or arbi pieces.
  • Tasty dry arbi sabji curry is ready to eat.

Best ways of serving taro root curry / arbi curry

This taro root curry or sukhi arbi curry is best served with roti and paratha.

How to make taro root / arbi gravy curry at home

Preparing time: 8 – 10 mins

Cooking time: 14 – 16 mins

Servings: 3 – 4 persons

Ingredients required for making taro root gravy or arbi gravy curry

  • Taro or arbi – 500 grms
  • Oil – 2 tbsp
  • Carom seeds – 1 tbsp
  • Ginger & garlic paste – 1 tbsp
  • Chopped green chillies – 2
  • Red chilli – 1
  • Onion paste – 1 cup
  • Chopped tomatoes – 2
  • Salt – 1 tbsp
  • Red chilli powder – 1 tbsp
  • Turmeric powder – 1 pinch
  • Mango powder – 1 tbsp
  • Coriander powder – 1 tbsp
  • Jeera powder – 1 tbsp
  • Water
  • Curd – 1 cup
  • Kasoori methi
  • Garam masala powder – 1 tbsp
  • Fresh coriander leaves

Process of making colocasia / taro root / arbi gravy curry

  • Boil the arbi or taro in water and peel off the outer layer.
  • Cut the boiled arbi or taro into small pieces. Take a pan on stove and add these taro or arbi pieces into it. Fry till golden brown in color. Turn off the flame and collect them into a plate.
  • Take other pan on the stove and give a medium flame. Add 2 tbsp of oil to it.
  • Now add carom seeds, ginger & garlic paste and chopped green chillies. Saute for 2 minutes.
  • Add red chili by making it two halfs and sauté for 2 minutes. Now add onion paste to it and sauté for 10 minutes.
  • Put the chopped tomatoes into the pan and mix it well. Saute for 2 minutes.
  • Add salt, red chilli powder, turmeric powder, mango powder, coriander powder and jeera powder. Saute for 2 more minutes.
  • Add water and sauté for 2 minutes. Now add cup of curd and mix it well. Saute for 3 minutes.
  • If required add little water. Sprinkle kasoori methi and sauté for 1 minute.
  • Add fried taro or colocasia or arbi pieces into this gravy. Saute for 2 minutes.
  • Add garam masala powder and sauté for 1 minute. Garnish this arbi gravy curry with fresh coriander leaves and turn off the flame.

Best ways of serving

This taro root gravy curry or sukhi arbi gravy curry is best served with roti and paratha.

Suggestions and reviews

  • Be careful while removing the tara root peel because the outer layer releases water which may be hot.
  • After opening the lid of pressure cooker don’t cook the colocasia or arbi for more than 4 minutes.
  • Check the water consistency before adding because some likes thick and others thin consistency.
  • Choose the fresh taro roots or colocasia or arbi for preparing this gravy dish.

How to make curd taro root curry or curd arbi curry or dahi arbi curry

Arbi or colocasia is one of the root vegetable that grows under the soil. It is available in all seasons but during winter the taste of arbi or taro root will be more. This taro root or arbi or colocasia is having rich carbohydrates and proteins. Lets see how to prepare curd arbi curry at home in this article.

Preparing time: 10 mins

Cooking time: 25 – 30 minutes

Servings: 3 – 4 persons

Ingredients required for making taro root curd curry or arbhi curry

  • Arbi / colocasia / taro root – 300 grms
  • Onions (finely chopped) – 2
  • Ginger and garlic paste – ½ tbsp
  • Cumin seeds – ½ tbsp
  • Dry Red chilli – 1
  • Turmeric powder – ¼ tbsp
  • Coriander powder – 1 tbsp
  • Red chilli powder – 2 tbsp
  • Curd – 150 grms
  • Fresh coriander leaves (finely chopped)
  • Salt
  • Oil

How to make taro root curd curry or arbi curd recipe or curd colocasia gravy curry

For making taro root curry with curd firstly we need to boil and peel off the taro root / colocasia or arbi. Cut them into small pieces and let it cool down. Use the room temperature curd for making this arbi curd curry.

Add oil in a non stick pan and keep it on stove. After oil gets hot add arbi / colocasia pieces and fry it on high flame. Fry till the color change and collect it into a plate. Add oil in the same pan and add cumin seeds and dry peppers. Fry it well. Add ginger garlic paste and cook it for a while till the raw smell over. Now add big onions and mix it well. Now add turmeric powder, coriander powder, red chilli powder and salt in it. Cook it well.

After cooking masalas nicely add curd in it and mix it well. Add fried arbi / colocasia pieces / tara root pieces in it. If required add little amount of water for thick consistency or gravy. After checking the thickness of this curd arbi curry then turn off the flame and garnish with coriander leaves.

Suggestions and reviews for making arbi curd curry or taro root curry

  • Fry the colocasia or taro root after it gets cool because the taro root pieces will fry nicely when it is cool.
  • For preparing this curd taro root curry use the non stick pan or clay pot.
  • Always use fresh curd for making this curry.

Best ways of serving arbi curd curry / taro root curd curry

It is best served with roti or rice. Garnish this dish with coriander leaves before serving.

Scroll To Top