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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
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
20
minutes
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
Wash the arbi by changing the water a couple of times.
Boil it until it is tender.
Peel the skin, cut into circular discs.
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.
Cook on a low flame. Keep stirring at constant intervals so that it does not get burnt.
The arbi should be crisp on the outside and well cooked.
Put salt and chilly powder, mix and allow to cook for a few more minutes.
Serve it as an accompaniment with rice or chapati.
Notes
Cook it on a low flame, keep doing other chores while this is getting ready.