Arbi Sabji is a versatile and delicious curry also known as Arbi ki Sabzi or Taro Root Curry or Chamadumpala Pulusu in Telugu is a popular North Indian dish made with taro root (arbi). It is a flavorful and spicy curry that pairs well with rice and pappad. Here’s a delicious and easy recipe step-by-step procedure with a detailed video.
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One popular preparation of arbi sabji is a savoury and aromatic dish made with boiled pieces cooked in a blend of spices. This dish is perfect for those who enjoy a touch of spiciness in their meals.
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Arbi or colocasia, also known as taro root, arbi in Hindi, kochu in Bangla, chempu in Tamil, alu in Marathi, kesave in Kannada, chama in Telugu, chembu in Malayalam and venti in Konkani. It is a versatile and delicious vegetable that can be prepared in various ways. It is widely used in Indian cuisine and is known for its earthy flavour and starchy texture.
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Whether you are a fan of Indian cuisine or simply looking to explore new flavors, arbi sabji is a dish that is sure to please your taste buds. Its unique taste and texture make it a versatile vegetable that can be enjoyed in various recipes. Give it a try and discover the delightful flavours of arbi sabji! Serve the arbi sabji hot with roti, naan, or rice for a satisfying and flavorful meal. The combination of the soft and creamy arbi with the aromatic spices makes this dish a delightful addition to any Indian meal.
Tips for a perfect arbi sabzi/taro root curry recipe:
- Mostly choose arbi/taro roots in the medium and same size to cook evenly.
- Cooking times may vary based on the size and freshness of the arbi.
- To reduce the time of cooking I have pressure-cooked Arbi for 4 whistles.
- Can place arbi in a pan and boil until they are slightly tender, usually for about 10-12 minutes until they become soft.
- Blend dry coconut, onions and tomatoes for a smooth and thick gravy.
- Soak the tamarind in the hot water for quick juice.
- Serve arbi sabzi with naan or roti, rice and papad.
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Arbi sabji recipe video:
Arbi sabzi recipe card:
Arbi Sabji is a versatile and delicious curry also known as Arbi ki Sabzi or Taro Root Curry or Chamadumpala Pulusu in Telugu is a popular North Indian dish made with taro root (arbi). It is a flavorful and spicy curry that pairs well with rice and pappad.
- Dry coconut – 1/4 cup
- Onions – 1 cup
- Green chillies – 2
- Tomatoes – 1 cup
- Tamarind – small lemon size
- Taro root arbi sabji – 1/4 kg
- Oil – 1/4 cup + 1 tablespoon
- Ginger and garlic paste – 1 tablespoon
- Turmeric – 4 pinches
- Garam masala powder – 1/2 teaspoon
- Red chilli powder – 1 tablespoon
- Chopped coriander leaves – 1/4 cup
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Rinse 1/2 kg of taro roots(arbi sabji) 3-4 times under running water in order to remove dirt.
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Add in the pressure cooker.
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Pour 2 glasses of water.
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Cover the lid and pressure cook for 4 whistles.
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When the pressure goes on and arbi becomes soft.
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Filter the water and let it cool.
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Add 1/4 cup of dry coconut, 1 cup of onions and green chillies.
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Blend to a smooth paste and set aside.
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Blend a cup of tomatoes and set aside.
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Soak a small lemon-sized tamarind in a cup of hot water.
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Heat a pan over a medium flame and add 3/4 cup of oil.
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Add onion and coconut paste.
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Add 1 tablespoon of ginger and garlic paste.
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Fry until the raw smell goes.
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Add tomato paste and mix well.
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Add a tablespoon of oil and 4 pinches of turmeric.
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Also, add 1/2 teaspoon of garam masala powder.
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Add a tablespoon of red chilli powder and the required salt.
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Stir and fry for a minute.
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Now remove the skin and add the boiled arbi pieces to the pan.
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Gently stir to coat them with the spice mixture.
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Add tamarind juice and a cup of water and mix well.
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Let them cook for 5 minutes, allowing the flavours to blend together until the curry thickens.
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Switch off the fire and take it into a serving bowl.
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Before serving, garnish the arbi sabzi curry with freshly chopped coriander leaves to add a fresh and aromatic touch.
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Serve arbi sabji with rice and papad
-
Can enjoy Arbi sabzi with naan or roti.
- Mostly choose arbi/taro roots in the medium and same size to cook evenly.
- Cooking times may vary based on the size and freshness of the arbi.
- To reduce the time of cooking I have pressure-cooked Arbi for 4 whistles.
- Blend dry coconut, onions and tomatoes for a smooth and thick gravy.
- Soak the tamarind in the hot water for quick juice.
- Serve arbi sabzi with naan or roti, rice and papad
Step-by-step procedure for taro root/arbi sabzi recipe:
Pressure cooking:
Rinse 1/2 kg of taro roots(arbi sabji) 3-4 times under running water in order to remove dirt.
Add in the pressure cooker.
Pour 2 glasses of water.
Cover the lid and pressure cook for 4 whistles.
When the pressure goes on and arbi becomes soft.
Filter the water and let it cool.
Blending masala and soaking tamarind:
Add 1/4 cup of dry coconut, 1 cup of onions and green chillies.
Blend to a smooth paste and set aside.
Blend a cup of tomatoes and set aside.
Soak a small lemon-sized tamarind in a cup of hot water.
Making curry:
Heat a pan over a medium flame and add 3/4 cup of oil.
Add onion and coconut paste.
Add 1 tablespoon of ginger and garlic paste.
Fry until the raw smell goes.
Add tomato paste and mix well.
Add a tablespoon of oil and 4 pinches of turmeric.
Also, add 1/2 teaspoon of garam masala powder.
Add a tablespoon of red chilli powder and the required salt.
Stir and fry for a minute.
Now remove the skin and add the boiled arbi pieces to the pan.
Gently stir to coat them with the spice mixture.
Add tamarind juice and a cup of water and mix well.
Let them cook for 5 minutes, allowing the flavours to blend together until the curry thickens.
Switch off the fire and take it into a serving bowl.
Before serving, garnish the arbi sabzi curry with freshly chopped coriander leaves to add a fresh and aromatic touch.
Serve arbi sabji with rice and papad
Can enjoy Arbi sabzi with naan or roti.
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