Spicy Arbi is a delicious way to shake up your vegetable routine. This traditional Indian recipe takes humble taro root and transforms it into a taste sensation. Cooked arbi chunks are tossed in a tongue-tingling spice paste, then finished with a sizzling tadka (tempering) of mustard seeds, curry leaves, and garlic. Simple ingredients, huge flavours.
About the Recipe
If you’re looking to add some excitement to your vegetable spread, you’ve got to give this Spicy Arbi a try. Don’t be fooled by the humble taro root – when treated right, it becomes an absolute showstopper. The magic happens when you coat the cooked arbi pieces with heavenly spice paste. It’s like a flavour explosion in your mouth.
Why You’ll Love This Recipe
There’s so much to love about this feisty Spicy Arbi dish. The arbi itself has a delightfully soft texture when cooked but still retains a slight crunch. And the flavours? Holy moly – you’ve got the double whammy of the robust spice paste doing its thing, plus that irresistible aroma from the tadka hitting you at the end. It’s an insanely tasty way to enjoy a unique veggie.
Spicy Arbi
Cooking Tips
For perfectly cooked arbi, go the pressure cooker route – it’ll get nice and tender without turning to mush. And when you’re making that glorious masala paste, don’t be shy with the garlic and red chilies. The more, the merrier (and spicier).
Serving and Storing Suggestions
One serving of this vibrant Spicy Arbi is probably 3-4 pieces, but who could stop at just that? It’s so moreish. I’d recommend making a big batch to have leftovers. It’ll keep in the fridge for 3-4 days. Serve it up with some fresh, hot chapatis for a real treat. Total cook time is around 45 minutes.
Similar Recipes
- Aloo Bonda (Potato Fritters)
- Punjabi Kadhi Pakora
- Masala Bhindi (Spicy Okra)
- Aloo Gobi (Potato Cauliflower Curry)
Nutrient Benefits
Don’t let those bold flavors fool you, this dish packs a serious nutritional punch too. Arbi is an excellent source of fiber, protein, vitamins C and E, as well as minerals like iron and potassium. The array of spices only adds to the antioxidant firepower.
Spicy Arbi
Ingredients
- 250 gms Arbi (washed and pressure cooked till 3 to 4 whistles)
- Coriander leaves for garnish
- Salt to taste
- 1 tsp Turmeric powder
- 1 tsp chilli powder (if you require the sabji to be spicy)
For the Tadka
- 1 tsp jeera
- 1 tsp mustard leaves
- 4 - 5 branches of curry leaves
- 4 pods of garlic - crushed
- 3 tbsp Oil
For the paste:
- 4-5 Red chillies
- 1 tsp jeera
- 1 tsp coriander seeds
- 6 cloves of garlic
- 1 tsp of oil
- Coarse grind the above by adding very little water.
Instructions
- Take out the arbi and peel and cut them into slices
- Add the paste made to it , mix well and keep aside for 15 mins
- Take a Kadhai and add the Oil
- When the oil heats up, add the tadka ingredients and let it splutter
- Add the Arbi marinated with the paste.
- Add salt, turmeric powder and chili powder as per your taste.
- Saute it well and keep the kadhai closed with a lid for 5 mins
- Open the kadhai, Saute the arbi for a min and then garnish with coriander leaves
- Spicy Arbi is ready to be eaten with hot chapathis:)
- You can also have this sabji with hot rice and rasam.
Frequently Asked Questions
What exactly is arbi or taro root?
Arbi is the Hindi name for taro root, a starchy vegetable that resembles a rough, brown potato. It has a crisp texture when raw, but becomes beautifully soft and creamy when cooked. You’ll often find it used in South Asian and Caribbean cuisines.
I can’t find fresh arbi, can I use frozen?
Without a doubt. Frozen arbi is a great option if you can’t get it fresh. Just be sure to thaw and drain it fully before using. The texture will be a touch softer, but it will still work wonderfully in this recipe.
The recipe calls for a paste. Do I really need to grind the spices?
Taking that little bit of extra effort to grind the spices into a paste makes a huge difference. It allows all those robust flavors to really permeate the arbi pieces. But if you’re really pressed for time, you can use pre-made chili-garlic paste instead.
Can I make this dish vegan or gluten-free?
Great news Рthis Spicy Arbi is naturally vegan and gluten-free. Just be sure to use a vegan oil for saut̩ing if needed. It makes for a wonderfully hearty plant-based meal.
Is there a way to tone down the heat?
Yes, you can surely adjust the spice level. Use fewer red chilies in the paste if you want things a bit milder. Or leave out the chili powder at the end. You’ll still get tons of flavor, just not as much kick.
7 comments
Can you please specify whether its Dried Red Chillies, or Fresh????
It is Dried red chillies!!
love it, love, love.it!!!. I am spreading the word.
I have bookmarked this recipe and am cooking it for the 4th time today. It is so spicy; accompany with a yogurt dish to calm things down.
very nice recipe
Excellent
Definitely this is gonna be delicious dish.