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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

  • 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.