Dry Arbi Masala

Today, I am sharing a delicious easy-to cook recipe of my mom – dry arbi masala. Arbi also referred to as colocasia or taro root is a vegetable and has a starchy taste similar to potatoes.

These roots are often mistakenly labeled as “high carb foods.” But they are gluten free, rich in dietary fiber and has an abundance of vitamins that fortifies the immune system of our body. Taro root has surprisingly low amount of sodium, fat and cholesterol and with little creativity, these roots can easily be incorporated into our healthy meal plan and lifestyle.

Arbi can be made in various ways but today’s recipe is very easy to cook and on to the dinner table in minutes. It’s has always been my favorite. My today’s dinner theme in no onion no garlic food – so I am paring it with my no onion no garlic panchamel dal and tandoori roti.

RECIPE DETAIL – Thoroughly wash arbi. Place in a bowl and microwave for 4-5 minutes. You can even pressure cook them. Place them in a cooker and as the steam starts to build, take it off the flame and wait for the steam to escape. To check, insert a toothpick in the center and if it slides through easily, arbi is done. Slightly tender but not mushy. Peel off the skin and slice them vertically in long pieces.

For a healthier option, I have pan cooked arbi until crisp and brown. Traditionally, masala arbi is fried until crisp and crunchy. Toss arbi in dry spices and turn off the flame. Allow it to sit covered for 5-7 minutes and serve warm with rotis and dal of your choice – create a fast, no-fuss dinner. An easiest way to add extra yum to your weeknight meals!!

Also try other no onion no garlic recipes – Petha vegetable, Sabut moong dal, Kadai paneer, sambar and more……

Dry Arbi Masala

4 from 4 votes

Pan tossed crispy Masala Arbi. Deliciously yum and super easy to cook. Pair it with your favorite dal and create a yum dinner tonight or munch it as a snack with your evening tea.

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

Servings: 4 PEOPLE

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INGREDIENTS 

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• ▢ 7-8 pieces of Boiled and peeled arbi (colocasia)
• ▢ 2 small Green chilies, sliced
• ▢ 1/2 teaspoon Deggi Mirch
• ▢ 1 teaspoon Ajwain/ Carom seeds
• ▢ 3/4 teaspoon Rai Kuria (cracked mustard seeds)
• ▢ 1/2 teaspoon Crushed fennel seeds
• ▢ 1/2 - 1 teaspoon Amchur Powder (Mango Powder) (or Lemon juice)
• ▢ 1/4 teaspoon Haldi (Turmeric powder)
• ▢ 2 teaspoon Coarsely pounded coriander powder
• ▢ A pinch of Hing (asofetadia)
• ▢ Salt to taste
• ▢ 2-3 tablespoon Oil

INSTRUCTIONS

• Thoroughly wash arbi. Place it in a bowl and microwave for 4-5 minutes until it is slightly tender. To check, insert a toothpick in the center and if it slides through easily, arbi is done.
  
• Drain arbi and peel the skin. Slice them vertically in long pieces.
  
• Assemble: rest of the ingredients.
  
• Heat oil in a pan. Add arbi and pan cook until crispy and brown.
  
• Add green chilies..
  
• Add rest of the spices..
  
• Add salt..
  
• Add amchur powder.
  
• Toss gently so that arbi is well coated with the spice mix.
  
• Take it off the flame and let it sit covered for 5-7 minutes.
  
• Serve hot with warm rotis or..
  
• Pair it with your favorite dal to make a complete meal.
  

Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.

Author: Ruchi

Course: Main Course

Cuisine: Indian

Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!