UP style Dahi wali Arbi Spicy Arbi in yogurt curry

Name: UP style Dahi wali Arbi Spicy Arbi in yogurt curry
Total time: 2400 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 250 gm Arbi/taro root; 1 cup beaten dahi/ yoghurt; 2 tbsp oil; 1/2 tsp carom seeds (ajwain); 1/2 tsp fenugreek seeds (methi dana); 1 pinch asafoetida (hing); 6-7 curry leaves; 3-4 green chillies; 1/2 tsp Turmeric powder (haldi); 1 tsp Kashmiri red chilli powder; 1 cup water; to taste Salt; 2 tbsp Coriander leaves

Kratika Yadav @Kiyansh_05

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Kratika Yadav @Kiyansh_05

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Ingredients

40 mins

5 servings

250 gmArbi/taro root
1 cupbeaten dahi/ yoghurt
2 tbspoil
1/2 tspcarom seeds (ajwain)
1/2 tspfenugreek seeds (methi dana)
1 pinchasafoetida (hing)
6-7curry leaves
3-4green chillies
1/2 tspTurmeric powder (haldi)
1 tspKashmiri red chilli powder
1 cupwater
to tasteSalt
2 tbspCoriander leaves

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Steps

40 mins

1

First of all, scrub arbi to get rid of mud and dirt. Wash it twice at least. Pressure cook arbi with little water and a pinch of salt for 1 whistle (do not overcook). Once it cooled peeled it off and using a fork slightly mash it.
2

Now heat the oil add carom seeds and fenugreek seeds and saute for 10 seconds. Then add Asafoetida, curry leaves and green chilles and saute for 30 seconds. Now add turmeric and red chilli powder.
3

Then add the mashed arbi and fry for 10-12 mins. on a medium flame.
4

Now slow down the flame and add curd and whisk it properly. Then add water and whisk continuously until it comes to a boil on a high flame. Once it starts boiling slow down the gas and add the salt.
5

Cover the pan with lid and let it boil for 20-25 mins on a slow flame. Once it cooked switch off the flame and add chopped coriander.
6

Your dahi arbi is ready to serve. Garnish it with chopped coriander and served with puri or paratha or dal kachori.