sukhi arbi/ taro/arvi
Sukhi Arbi/ colocosia/ how to make dry arbi stir fry
Written by Jayashree
Published on January 1, 2018

Arbi is a root vegetable that is usually available in winter. The other names that that one can resonate with are colocasia, arvi, taro root, shyavi gadde. Sukhi arbi/colocasia makes a tasty accompaniment with any meal.

It is a powerhouse of nutrients. It is rich in dietary fibre and nutrition. It has other minerals as zinc, potassium ands magnesium.The leaves too are used in making a different kind of fritter, patrode, that is very tasty.

Today, is the beginning of another new year. Stepping into 2018 with a lot of good thoughts and positivity. Wishing one and all a Happy New Year. May the year be filled with peace and happiness.

Here is a sukhi arbi/ colocasia recipe for you. It can be eaten as a snack also.

sukhi arbi
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sukhi arbi

Sukhi Arbi/ Colocasia

Ingredients:

  • 1/2 kilogram arbi/ colocasia / arvi/ taro root
  • 2 tablespoon oil
  • 1/2 teaspoon mustard
  • 1/4 teaspoon turmeric
  • a pinch of asafoetida
  • 2 teaspoon chilly powder
  • salt to taste

Method:

  1. Wash the arbi well by changing water.
  2. Steam it in a pressure cooker or in a pan. It should be moderately cooked.
  3. Peel the skin and cut into small circles.
  4. Heat oil in a thick bottom pan. Add mustard seeds, as it splutters, put asafoetida and turmeric powder, then add the cut pieces.
  5. Cook on a slow flame until it is done and crispy.
  6. Add salt and chilly powder, heat for a few more minutes, remove and serve.

Take a tip: The cooked arbi tends to give an itch to the hands on peeling the skin. Apply oil to the palms.

arbi
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arbi

Arbi or colocosia is washed well in water.

 

sukhi arbi
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boiled  arbi

Arbi is boiled in water here.

 

sukhi arbi
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skin is peeled of arbi

Peel the skin of arbi.

sukhi arbi
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sukhi arbi

Cut into small pieces.

sukhi arbi
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seasoning

Make a seasoning.

sukhi arbi
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sukhi arbi in the making

Put the cut pieces into it.

sukhi arbi
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sukhi arbi

Cook on a slow flame until it done and should be crisp. Add salt and chilly powder to it.

sukhi arbi
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sukhi arbi

Sukhi arbi/ colocasia is ready to serve.

Take a tip:

  • Apply oil to the hands before peeling, it does give a itching sensation sometimes.
  • Add a little more oil if needed while cooking, this tends to use more oil.
  • Do not pressure cook with whistle. Mushy ones cannot be cooked here.
  • Arbi needs to be well roasted, it gives irritation to the throat if not cooked well.

 

sukhi arbi
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Sukhi arbi/ colocasia/ taro

Sukhi arbi or dry colocasia stir fry makes a good accompaniment with any meal. Kids love to binge it as a snack

Course accompaniment, dry sabzi, Side Dish
Cuisine Indian, South Indian
Keyword arbi, colocasia, recipes with arbi, taro root
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Author Jayashree

Ingredients

  • 1/2 kilogram arbi
  • 2 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon asafoetida
  • 1/4 teaspoon turmeric powder
  • 2 teaspoon chilly powder
  • salt to taste

Instructions

  1. Wash the arbi by changing the water a couple of times.

  2. Boil it until it is tender.

  3. Peel the skin, cut into circular discs.

  4. Heat oil in a thick bottom pan. Make the seasoning, put the mustard seeds, as it splutters, put asafoetida and turmeric. Put the cut pieces into it. 

  5. Cook on a low flame. Keep stirring at constant intervals so that it does not get burnt.

  6. The arbi should be crisp on the outside and well cooked. 

  7. Put salt and chilly powder, mix and allow to cook for a few more minutes.

  8. Serve it as an accompaniment with rice or chapati.

Recipe Notes

  • Cook it on a low flame, keep doing other chores while this is getting ready.
sukhi arbi/ taro/arvi
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sukhi arbi/taro/arvi

Have you got the recipe app Quick and Easy South Indian Snacks? At the click of button, you can browse the recipes.

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A few arbi recipes by co-bloggers

 

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14 Comments

  1. theyellowdaal

    Live the simple recipe. And color is just amazing?

    Reply
    • jayashree

      Thank you Avin.

      Reply
  2. Vidya Narayan

    Love this dish. We call it Chembu Roast down south. One of my favourite sabzis at home. Nicely done.

    Reply
    • jayashree

      Oh! Ok, good to know that. Thanks Vidya for the appreciation.

      Reply
  3. Nivedita Thadani

    Hi, only and only because of that itching sensation,I don’t like to prepare this. May be will try soon once again. Easy recipe. Thank you

    Reply
  4. theworldthroughascholz

    I love how simple this recipe is. Your photography on it is really nice as well.

    Reply
  5. Rebecca Mott

    Looks delish! I had never seen tarot root fixed this way. Must try.

    Reply
    • jayashree

      It’s tasty, do give a try. Thank you for the visit Rebecca.

      Reply
  6. kenyanbookjunkie

    Minimal ingredients and the procedure is simple enough not to mess up. Love it!

    Reply
    • jayashree

      Yes, it is quite simple to make and delicious. Thanks for the visit.

      Reply
  7. Vox

    This vegetable looks like taro root. Is this a snack? What would you eat to accompany this dish? Looks interesting. I would try it….Thanks for sharing.

    Reply
    • jayashree

      Yes, it is Taro root. We usually eat with steamed rice or chapati. Kids enjoy it as a snack. Thankyou kindly for the visit.

      Reply
    • jayashree

      Welcome to my blog. Glad you liked it.

      Reply

Appreciate all your comments.

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