Arbi Masala Dry Recipe

Sookhi Arbi Masala | Punjabi Sookhi Arbi | Colocassia-Taro root stir fry | Easy lunch-dinner-tiffin recipe
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Recipe / food styling / photography by - Sunayana Gupta





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Arbi Masala Dry or Sookhi Arbi Masala coated with whole and powdered spices is a delight with puris and paranthas. This recipe is one of my favorite and perfect for lunch, dinner or pack for travel.

Unlike Dry aloo sabzi, Arbi stir fry has a very distinct taste and the oozing blend of flavors leaves you drooling and wanting to have more of it. The thoughtful addition of carom seeds or Ajwain and Hing, makes it robust with lip smacking flavors. A very simple recipe that you can cook in minutes for lunch or dinner and also pack for travel as it tastes wonderful even when served without heating.

Most people prefer to fry Arbi before mixing it with spices, but I like to use it ‘Boiled’ as it gives more flavors and absorbs the spices in a better way. However, be very careful while boiling arbi as it turns very slimy and squishy if you over do it. Hence I prefer to boil in a pan instead of pressure cooker to keep an eye. Well we have also shared recipe to make Arbi Gravy in Pressure Cooker that you must try if you love this root vegetable. Also the leaves are edible, see how we made Patra that makes a wonderful Tea Time Snack.

Did you know, Arbi or Arbi also known as Colocassia or Taro Root is a super healthy vegetable. It is also known as Chamadumpa in Telugu and Kachaloo in Punjab. We all know that Dietary fiber plays a significant role in the human diet as it cleans the digestive system and Taro root is an excellent source of dietary fiber. Taro roots and leaves both have great flavors. They can be cooked and impart a nutty flavor, whereas the leaves taste like cabbage. Taro roots are used to prepare curries, fried for chips, cakes, roasted, boiled, steamed, pureed etc.



Arbi Masala Dry is drooling when toped with a dash of lime juice and paired with Moong Dal Paratha, Palak Paratha or Masala Puris. To add more flavors, team your meal with Sweet Mango Chutney and Green Chilli Pickle.

For Travels, pack sookhi arbi with Ajwain Puris and Mango Pickle.

If you love Spicy Flavors as we do, then you would definetely enjoy making these Chaat & Snacks Recipes -

Banana Chips Recipe

Batata Wada Recipe

Kuchi Dabeli Recipe

Ram Ladoo Recipe



Arbi Masala Dry

Arbi Masala Dry or Sookhi Arbi masala coated with whole and powdered spices is a delight with puris and paranthas. This recipe is a perfect for lunch.

Preparation Time : 15 minutes
Cooking Time : 15 minutes

Category : Dry Vegetables
Cuisine :
Servings : 3 servings

Author : Sunayana Gupta

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Recipe Ingredients

  • Arbi/Colocassia/Taro root - 500 gms.
  • Asafoetida (Hing) - Less than 1/4 teaspoon
  • Carom seeds (Ajwain) - 1/2 teaspoon
  • Dry red chilli (Sookhi lal mirch) - 2 broken
  • Oil - 2 tablespoon
  • Salt - To taste

Powdered Spices -

  • Turmeric powder - 1 teaspoon
  • Red chilli powder - 1 teaspoon
  • Garam masala powder - 1 1/2 teaspoon
  • Dry mango powder (Amchur) - 1/2 teaspoon 

To Serve - 

  • Freshly chopped coriander
  • Lime juice

How to make Arbi Masala Dry

To begin with making this Arbi Masala Dry we need to boil the vegetable. 

Boiling Arbi - 

  1. While boiling Arbi one has to be extra careful not to over cook as it turns very slimy and squishy. Although you can boil in a pressure cooker the way you boil potatoes, but it would be better if you boil arbi in an open pan so that you can keep a regular check and there are least chances of over boiling.
  2. For this wash arbi throughly in running water to remove the dirt. Put it in a pan with enough water to cover it and boil over high heat. You can reduce the flame later and check the doneness with a knife.
  3. A well cooked arbi must be firm and a knife should go through effortlessly.
  4. After arbi is cooked to perfection, remove it from flame and drain away the water. Let it cool enough to handle and then peel the skin.  

Making Sookhi Arbi Masala -

  1. Cut boiled arbi in 1/2 inch pieces and keep aside.
  2. In a small bowl take all the powdered spices and combine with 2 tablespoon of water. Keep aside.
  3. Now heat oil in a pan and crakle the carom seeds. Add asafoetida, dry chilli and saute for few seconds.
  4. Add in the masala paste and cook on low flame till it oozes oil.
  5. Its time to combine the boiled arbi, salt and toss so that each piece is well coated with the masala.
  6. Cook on medium flame for 5-7 minutes or till it gains a slight crust.
  7. Top with freshly chopped coriander and add a dash of lime juice. Arbi Masala Dry is now done. Remove from heat.





  • Name
  • Arbi Masala Dry Recipe
  • Sub name
  • Sookhi Arbi Masala | Punjabi Sookhi Arbi | Colocassia-Taro root stir fry | Easy lunch-dinner-tiffin recipe
  • Category
  • Dry Vegetables
  • Cuisine
  • Punjabi / North Indian
  • Key ingredients
  • Arbi-Colocassia, carom seeds, spices
  • Cooking technique
  • Boiling, Cooking on gas top
  • Technicality
  • Medium
  • Taste
  • Spicy
  • Texture
  • Chunks of boiled arbi coated with spices
  • Preparation time
  • 15 minutes
  • Cooking time
  • 15 minutes
  • Servings
  • 3
  • Equipment used
  • 2 pans
  • Steps
  • 0
  • Created date
  • 2018-09-22 12:12:48

About Sunayana Gupta

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Hi,

I am founder, recipe creater, blogger and food photographer for this website. Here we provide you with some lip smacking veg. and egg recipes that you can easily replicate in your kitchen and create a soulful platter for your family & friends following our serving suggestions. From some regional Indian cuisine to popular recipes from around the globe, our focus is to make cooking easy for you with simple to follow steps, staple ingredients and accessible cooking techniques.

After you try any of our recipe, we are longing back to hear from you as your feedback means a lot to us. Hope you enjoy cooking and together we share some enticing ideas and tips.

Happy cooking!