How to make Arbi Ki Kadhi Recipe - This kadhi is ideal during vrat (fasts).

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Colocassia, Sour Yogurt ( खट्टी दही )

Cuisine : Indian

Course : Dals and Kadhis

Arbi Ki Kadhi

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Dals and Kadhis recipes like Chatpati Moong Daal, Kadla, Aamras Ki Kadhi, Palakwali Moong. Or try out these recipes from Indian Cuisine like Tamatar Murgh Kofta, Gulab Jamun, Pista Doodh, Rosa Cookies.

Arbi Ki Kadhi Recipe Card

Arbi Ki Kadhi
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Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Arbi Ki Kadhi

  • Colocassia boiled 250 grams

  • Sour Yogurt

  • Oil 2 tablespo to deep fry

  • Sour yogurt 1 1/2 cups

  • Water chestnut flour (shingare ka atta) 1/4 cup

  • Rock salt (sendha namak) to taste

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Dried red chillies broken 2-3

  • Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Cool arbi slightly, peel and cut into half-inch thick slices. Take yogurt in a bowl. Add water chestnut flour and whisk well till properly blended.

Step 2

Add rock salt, red chilli powder and turmeric powder and mix again. Add two cups of water and whisk well.

Step 3

Heat sufficient oil in a kadai and deep fry arbi till golden brown.

Step 4

Drain and place on an absorbent paper. Set aside. Heat two tablespoons oil in a deep pan. Add cumin seeds and dry red chillies.

Step 5

When cumin seeds begin to change colour, add the yogurt mixture. Cook for five minutes, stirring continuously.

Step 6

Add the fried arbi pieces and mix. Continue cooking for five more minutes or till you get the desired consistency.

Step 7

Garnish with coriander leaves and serve hot. 

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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