Dahi ki arbi takes me back to the warmth of my mother’s kitchen. I love the simplicity of yoghurt gravy. Little arbi pieces in the tangy gravy – it used to be my favourite as a child and it still remains.
It’s no surprise that so many of our memories are attached to food. Some dishes simply act as a time travel capsule for me, transporting me back into my mother’s kitchen many many years ago! Dahi ki arbi (If I can warrant a translation – colocasia or taro root in yogurt gravy) also reminds me little bit of my mother’s cheating! I was never into trying something new as a kid and I loved potato so I pretty much stayed with it. So the first time my mom tried to make me eat arbi, she told me it was potato! And the gullible me, believed it and what can I say: lucky me, loved it! 🙂
Dahi Ki Arbi
By Ashima Goyal Siraj
Preparation time: |Cooking time: |Serves: 2
250 gms arbi
½ tbsp ghee (clarified butter)
1 tsp ajwain (carom seeds)
½ tsp fenugreek seeds
¼ tsp turmeric powder
¼ tsp red chilly powder
½ inch ginger, chopped
1 green chilli chopped
5-6 curry leaves
2 cups yogurt
3 cups water
Salt to taste
- Pressure cook arbi with 2 cups water for 3-4 whistles.
- Remove from heat and keep the cooker closed till the entire steam escapes.
- Once the steam escapes, remove the arbi from the pressure cooker. Peel and cut into slices. Keep aside.
- In a deep pan, heat ghee.
- Add ajwain and fenugreek seeds to the pan. When the seeds start to sputter, add the chopped chillies, ginger and curry leaves.
- In a mixing bowl, blend the yogurt, 3 cups of water, turmeric and red chilli powder to a smooth blend.
- Remove the pan from heat and slowly add the yogurt mixture to the ghee.
- Return the pan to heat and bring the mixture to a boil, while stirring constantly.
- Once the mixture boils, reduce the flame and let it simmer till the gravy thickens a little. (around 5-6 minutes)
- Add the boiled arbi to the yogurt gravy and cook for another couple of minutes.
- Serve hot with chappatis.