How to make Dahi Ki Arbi -
Mashed arbi cooked in yogurt with the flavour of carom seeds.
This recipe is contributed by Member neeru saksena.
Main Ingredients : Colocassia (arbi) , Carom seeds
Cuisine : Hyderabadi
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Methi Zunka Methi Corn Malai Garlic Mushrooms Soya Chutneywala
Dahi Ki Arbi Recipe Card
Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sour
Ingredients for Dahi Ki Arbi Recipe
Colocassia (arbi) boiled and peeled 250 grams
Carom seeds 1 tablespoon
Carom seeds (ajwain) 1/2 teaspoon
Yogurt 250 grams
Salt to taste
Red chilli powder 1/4 teaspoon
Fresh coriander leaves chopped for garnishing
Method
Step 1
Heat oil in a non-stick pan. Add carom seeds and arbi. Mash the arbis and mix well and saute for two minutes.
Step 2
Add one cup water and yogurt. Mix well and stir continuously, until it starts boiling.Add salt and red chilli powder. Mix well and cook for fifteen minutes. Garnish with coriander leaves and serve hot.
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