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Arbi with Dill Leaves

29 Oct

Arbi with Dill Leaves.

Arbi / Taro Root is pressure cooked as a whole till soft which aids in easy removal of its skin. Cooked Arbi is then chopped up and fried in little oil along with whole spices. Freshly chopped dill leaves are then added to the fried taro root along with spice powders. Serve arbi with dill leaves over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Arbi with Dill Leaves.


Taro Root 4 Medium
Dill Leaves 1 Cup Packed
Garlic 2 Cloves
Red Chili Powder 1/4 tsp
Turmeric Powder a Big Pinch
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash arbi under water and halve them if they are too big.
Pressure cook arbi in enough water for 3 whistles.
Alternatively, steam the arbi or cook them in boiling water till soft.
Strain the arbi and once they are warm enough to handle, remove the skin and chop them into small chunks.
Peel and grate the garlic cloves.
Wash and finely chop the dill leaves.

Heat oil in a nonstick pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped taro root/arbi and fry them till they are golden brown around the edges.
Then stir in grated garlic, green chiles and salt.
Fry briefly and add the chopped dill leaves.
Stir fry for few seconds and remove from heat.
Serve arbi with dill leaves over plain steamed rice and dollop of ghee.
Notes: Make sure arbi is cooked right. Overcooking makes them mushy.

Suggestions: If arbi is not cooked well when its removed from pressure cooker, either put the back on heat with enough water and cook or peel the arbi and cook covered in the pan along with spices till done.
Variations: Arbi Fry with Cilantro, and Dum ki Arbi etc…
Other Names: Arbi with Dill Leaves.