Go Back
sukhi arbi

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


  • 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


  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.