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Achaari Dahi Arbi

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I had recently made some Mango pickles which got over so fast but I had some leftover spicy pickle brine and decided to use it to make some Taro root curry for lunch. You can also make this curry from scratch using some archari masala. I have already shared the recipe for Archari masala which you can check by Clicking here.

recipe, vegetarian, Curry, side-dish, vegetable

Pickle spices added in any dish enhances the flavors and aroma. Taro root or arbi is not one of the popular vegetables but I love it especially if it spicy. I love spicy curries and love to try out different blend of spices in my daily cooking. So, sharing a pickled curry today and hope you all try it out and share the feedback with me.

recipe, vegetarian, Curry, side-dish, vegetable
Achaari Dahi Arbi
Recipe Type: Curry
Cuisine: Indian
Author: Priya Shiva
Prep time:
Cook time:
Total time:
Serves: 4
Make delcious curry with taro and pickle spices!
Ingredients
  • Arbi / Colocasia / Taro root / seppankizhangu – 1/2 kg
  • Onion – 2 (finely chopped)
  • Tomatoes – 2 (finely chopped)
  • Plain Yogurt/dahi – 2 tbsp
  • Carom Seeds/Ajwain – 1 tsp
  • Cumin seeds/Jeera – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Red Chili powder – 1 tsp
  • Achari Masala – 2 tsp
  • Mustard Oil – 3 tbsp
  • Salt to taste
  • Coriander leaves for garnishing
Instructions
  1. Wash and boil taro root till they are half cooked. Do not overcook or they become mushy. Peel and chop them.
  2. Heat oil in a non-stick pan and add carom seeds, cumin seeds and sliced onions and saute.
  3. When onions turn light brown, add chopped tomatoes and saute for few minutes till they are soft and cooked. Add turmeric powder, achari masala, red chilli powder, and mix.
  4. Add chopped arbi and mix well. Fry them for few minutes. Keep stirring in between.
  5. Now add yogurt and mix it well.
  6. Add salt to taste and fry for few more minutes. Sprinkle little water and cover the pan.
  7. Cook on low flame till the vegetables are cooked and soft. Keep stirring in between.
  8. Transfer it in a bowl, garnish it with some coriander leaves and serve it hot with some phulkas or rice.
Yum

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