Vrat ki dahi arbi recipe (How to make dahi arbi for vrat, fasting)

  • on 10 September 2020
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Dahi Arbi Recipe – super easy, deliciously tasty, and requires basic Indian ingredients! You’ll love how creamy, filling and comforting this curry is.

Here boiled taro roots are simmered in creamy cashew-yogurt gravy with few spice powders. This can be consumed during Hindu vrat (fasting). Also, it can be eaten on a regular day at any time of the year.

dahi arbi in a black bowl served with puri in the background

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❤️You’ll Love This Recipe

It is healthy and full of nutrition. Arbi is an excellent source of fiber and is good for your healthy digestive system.

It is very light to your stomach yet filling.

This dahi arbi super easy to make yet it tastes super flavorful.

This is no onion no garlic recipe.

You can make it vegan by substituting the regular yogurt with cashew yogurt.

🧾Ingredients

Here is the pic of the ingredients used in making this delicious dahi arbi sabzi. All the ingredients are basic and easily available.

ingredients used in dahi arbi includes taro roots, oil, cumin seeds, green chili, cashew, yogurt, spices and cilantro

Cashews: Here I have soaked the nuts in warm water and make a paste. This gives curry a nice creamy texture. Also, it helps to thicken the gravy.

Yogurt: I use full-fat whole milk yogurt. If you use low-fat or fat-free yogurt then the gravy will be watery and thin. 

Rock salt: Because I made this during vrat, I have used rock salt. For regular days you can add table salt.

Oil: If making for vrat, please use peanut oil or ghee.

👩‍🍳Step By Step Photo Instructions 

Prep: 

  • Boil the taro roots (arbi) in the pressure cooker (1 whistle) or microwave (4-5 mins) or boil in a saucepan on the stovetop (10-15 mins).
  • Once cool to touch, peel and cut into cubes.
  • Soak the cashew nuts in warm water for 10-15 minutes. Then make a fine paste using a grinder.

Making Dahi Arbi:

1) Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit. Then slit green chili and fry for 30 seconds.

2) Add chopped arbi, sprinkle a little salt and fry until it becomes slightly crisp.

3) Now add cashew paste. If the paste is too thick then add some water. Also, add red chili powder, cumin powder.

4) Mix well and simmer for 2 minutes.

5) Now lower the heat and slowly add whisk yogurt and using another hand keep mixing the yogurt into the gravy to avoid curdling.

6) Simmer for 6-7 minutes on medium-low heat. Do stir once or twice in between to make sure that it is not sticking to the bottom of the pan. In the end, garnish with chopped cilantro.

collage of 6 steps showing cumin in the oil, frying arbi, adding cashew paste, spices, mixed, adding yogurt, adding cilantro

💭Expert Tips

  • You can make the same recipe with boiled potatoes. 
  • If your yogurt is not sour enough then you can a pinch of amchur powder.
  • It is important to crisp up the boiled arbi before adding the rest of the stuff. This step avoids the stickiness of the arbi.
  • Adjust the water amount as per your liking gravy consistency. Some prefer thin gravy while some prefer thick gravy.

🍽 Serving Ideas

dahi arbi in a bowl with side of kuttu puri

Check Out Other Arbi Recipes

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📋 Recipe Card

Step by Step Photos AboveWant to make it perfect first time? Don’t forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

Dahi Arbi

Tried this recipe? Leave a comment and/or give ★ ratings

Dahi Arbi Recipe – super easy, deliciously tasty, and requires basic Indian ingredients! You’ll love how creamy, filling and comforting this curry is.

Course: Main Course

Cuisine: Indian

Calories: 179kcal

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

US measuring cups are used (1 cup = 240 ml) See details

Instructions 

  • Prep: Boil the taro roots (arbi) in the pressure cooker (1 whistle) or microwave (4-5 mins) or boil in a saucepan on the stovetop (10-15 mins).

  • Once cool to touch, peel and cut into cubes.

  • Soak the cashew nuts in warm water for 10-15 minutes. Then make a fine paste using a grinder.

  • Making Dahi Arbi: Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.

  • Then slit green chili and fry for 30 seconds.

  • Add chopped arbi, sprinkle a little salt and fry until it becomes slightly crisp.

  • Now add cashew paste. If the paste is too thick then add some water. Also, add red chili powder, cumin powder. Mix well and simmer for 2 minutes.

  • Now lower the heat and slowly add whisk yogurt and using another hand keep mixing the yogurt into the gravy to avoid curdling.

  • Simmer for 6-7 minutes on medium-low heat. Do stir once or twice in between to make sure that it is not sticking to the bottom of the pan.

  • In the end, garnish with chopped cilantro.

Notes

  • You can make the same recipe with boiled potatoes.
  • If your yogurt is not sour enough then you can a pinch of amchur powder.
  • It is important to crisp up the boiled arbi before adding the rest of the stuff. This step avoids the stickiness of the arbi.
  • Adjust the water amount as per your liking gravy consistency. Some prefer thin gravy while some prefer thick gravy.

Nutrition

Calories: 179kcal | Carbohydrates: 19.1g | Protein: 4.2g | Fat: 9.5g | Saturated Fat: 1.7g | Cholesterol: 2mg | Sodium: 536mg | Potassium: 456mg | Fiber: 2.4g | Sugar: 4.2g

*Nutrition information is a rough estimate for 1 serving




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