Arbi Recipe – Spicy Taro Root with Coconut & Indian Spices

Last Updated on 3 months by Neha Deshmukh

Arbi Recipe – Spicy Taro Root with Coconut & Indian Spices

Introduction

There’s just something so comforting about a simple, home-style Indian dish, isn’t there? This Arbi recipe – spicy taro root cooked with fragrant coconut and a blend of warming spices – is exactly that. I remember my grandmother making this during the monsoon season, and the aroma would fill the entire house. It’s a dish that instantly feels like a warm hug. It’s surprisingly easy to make, and I think you’ll absolutely love it!

Why You’ll Love This Recipe

This Arbi recipe is a winner for so many reasons! It’s quick, taking only around 40 minutes from start to finish. It’s packed with flavour – the earthy taro root beautifully complements the coconut and spices. Plus, it’s a fantastic way to enjoy a slightly less common vegetable. It’s a comforting, flavourful side dish that pairs perfectly with rice and dal.

Ingredients

Here’s what you’ll need to make this delicious Arbi recipe:

• 250g Taro root (Arbi), peeled and cubed or thickly sliced
• 1 medium Onion, sliced
• 1 Green chili, slit
• 4 tbsp Dry coconut powder
• 0.5 tbsp Coriander powder
• 1 tbsp Red chili powder (adjust to taste)
• 0.5 tbsp Turmeric powder
• Salt to taste
• Oil as needed
• 2 tbsp Fresh coriander leaves, chopped

Ingredient Notes

Let’s talk about a few key ingredients!

• Taro Root (Arbi): Arbi has a unique, slightly nutty flavour and a wonderful texture when cooked right. It’s a good source of fiber and potassium. Don’t worry if you’ve never cooked with it before – it’s easier than you think!
• Dry Coconut Powder: This adds a lovely sweetness and aroma to the dish. You can find it in most Indian grocery stores. If you can’t find it, you can use desiccated coconut, but the flavour won’t be quite the same.
• Spice Levels: Indian cooking is all about personal preference! Feel free to adjust the amount of red chili powder to suit your taste. Some families like it really spicy, while others prefer a milder flavour. I usually stick to 1 tbsp for a good kick, but you do you! Regional variations often use Kashmiri chili powder for colour and mild heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the arbi in water for about 10 minutes. This helps to remove some of the stickiness. Then, give it a good rinse.
2. Now, pop the arbi into a pressure cooker with enough water to cover it. Cook for one whistle, then let the steam release naturally.
3. Once cooled enough to handle, peel the arbi and cut it into cubes or thick rounds.
4. In a bowl, combine the arbi with the dry coconut powder, coriander powder, red chili powder, turmeric powder, and salt. Make sure everything is nicely coated.
5. Heat a little oil in a pan over medium heat. Sauté the sliced onions until they turn translucent, then add the slit green chili and fry for about a minute until fragrant.
6. Add the spiced arbi mixture to the pan and fry for 2-3 minutes, stirring constantly, until you can smell the lovely aroma of the toasted coconut.
7. Pour in about half a glass of water (around 120ml) – you can add more if needed. Bring to a simmer, then reduce the heat to low, cover, and cook for about 10-15 minutes, or until the arbi is tender and the gravy has thickened.
8. Finally, garnish with fresh coriander leaves and serve hot with steamed rice.

Expert Tips

• Don’t skip the soaking step! It really does help reduce the sliminess of the arbi.
• Cooking the arbi in a pressure cooker makes it so much quicker and easier.
• Keep stirring while frying the arbi to prevent it from sticking to the pan.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustments: As mentioned before, adjust the red chili powder to your liking. You can also add a pinch of cayenne pepper for extra heat.
• Regional Variations: My friend’s family, originally from Bengal, adds a tiny bit of panch phoron (five-spice mix) to the oil while sautéing the onions. It gives it a beautiful, complex flavour. In Odisha, they sometimes add a squeeze of lemon juice at the end for a tangy twist.

Serving Suggestions

This Arbi recipe is best served hot with a side of fluffy steamed rice and a simple dal. A dollop of yogurt on the side can also be a lovely addition. It also goes well with roti or paratha.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• Is Arbi good for digestion? Yes! Arbi is a good source of fiber, which aids in digestion.
• How do I prevent Arbi from becoming slimy? Soaking the arbi in water before cooking is key. Also, don’t overcook it.
• Can I make this recipe with sweet potatoes instead? While it won’t be the same, you could substitute sweet potatoes for the arbi. The flavour profile will be different, but still delicious.
• What is the best way to peel and cut Arbi? It can be a little tricky! Wearing gloves can help prevent your hands from getting itchy. A sharp knife is also essential.
• Can this be made in an Instant Pot? Absolutely! Pressure cook the arbi for 8-10 minutes, followed by a natural pressure release. Then, follow steps 5-8 in a separate pan.