Dahi Arbi Recipe – If you’re looking for a dish that combines simplicity with rich, indulgent flavor, look no further than this Dahi Arbi Curry. It’s a wonderfully satisfying recipe that’s not only easy to prepare but also made with basic, readily available Indian ingredients, making it a go-to option for both everyday meals and special occasions. This curry brings together the wholesome goodness of boiled arbi (taro root) and the comforting creaminess of a cashew-yogurt gravy, delicately spiced with classic Indian seasonings.
What sets this dish apart is its versatility. Traditionally, Dahi Arbi is a popular choice during Hindu fasting days (vrat), such as Navratri, Ekadashi, or other religious observances, where certain ingredients like grains, garlic, and onion are restricted. The recipe adheres beautifully to fasting rules by using rock salt, ghee or peanut oil, and vrat-approved spices, yet it doesn’t compromise on taste. The creamy yogurt base, enriched with a smooth cashew paste, clings beautifully to the arbi, resulting in a dish that feels festive yet light on the stomach.
With its silky texture, subtle tanginess, and gentle heat, this dish is bound to win your heart. From its straightforward preparation to its deeply comforting taste, Dahi Arbi proves that a few simple ingredients, when combined with care, can create something truly special.
❤️ You’ll Love This Dahi Arbi Recipe
It is sound and full of sustenance. Arbi is a fabulous source of fiber and is great for your digestive system.
It is exceptionally light on your stomach, however filling.
This dahi arbi is super simple to make however, it tastes super flavorful.
This is no onion, no garlic recipe.
You can make it vegetarian by substituting the standard yogurt with cashew yogurt.
🧾 Ingredient Notes
Here is the pic of the fixings utilized in making this scrumptious dahi arbi sabzi. All the fixings are fundamental and effectively available.
- Cashews – For Creaminess and Body
To give the curry its signature smooth, luxurious texture, I’ve used cashews that have been soaked in warm water and then ground into a fine paste. This technique not only adds a subtle nutty flavor but also helps to naturally thicken the gravy without needing heavy cream or artificial thickeners. Cashew paste brings a richness that elevates the entire dish and makes it feel indulgent, even while keeping it light and wholesome. It’s especially ideal for vrat dishes, where ingredients must remain pure, plant-based, and nutrient-rich. - Yogurt – For Tang and Silkiness
I recommend using full-fat, whole milk yogurt for this curry. The higher fat content ensures a velvety, well-rounded sauce that holds together beautifully and doesn’t separate during cooking. Low-fat or fat-free yogurt tends to be too thin, often resulting in a watery gravy that lacks depth and creaminess. Full-fat yogurt also enhances the mild tang in the dish, balancing the nutty cashew notes and spicy undertones. Be sure to whisk the yogurt well before adding it to the curry to prevent curdling and achieve a silky-smooth blend. - Rock Salt – A Fasting-Friendly Alternative
Since this version of the curry is suitable for religious fasting, I’ve opted to use rock salt (sendha namak) instead of regular table salt. Rock salt is traditionally accepted in most Indian fasting diets because it is unprocessed and considered pure. It has a slightly different mineral profile, adding a gentle, earthy salinity that complements the curry beautifully. For non-fasting days, you can easily substitute it with regular iodized table salt as needed. - Oil – Choose According to Occasion. The choice of oil can subtly influence both the flavor and the spiritual appropriateness of the dish. During fasting periods, I recommend using peanut oil or pure ghee—both are vrat-approved and impart a rich, satisfying flavor. 1 . Peanut oil has a neutral taste and a high smoke point, making it perfect for sautéing spices and vegetables. Ghee, on the other hand, adds a golden aroma and traditional touch, enhancing the overall richness of the curry. If you’re preparing this dish on regular days, feel free to use any mild cooking oil such as sunflower or canola, depending on your preference.
👩🍳 How To Make Dahi Arbi? (Pics)
Prep:
- Boil the taro roots (arbi) in the pressure cooker (1 whistle) or microwave (4-5 mins) or bubble in a pot 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. At that point make a fine paste utilizing a grinder.
Making Dahi Arbi:
Step 1: Temper the Spices
Begin by warming a teaspoon or two of oil in a deep pan or skillet over medium heat. Allow the oil painting to toast completely, but not bomb. Formerly briskly, add a generous pinch of cumin seeds. Let them sizzle for many seconds — this will release their earthy aroma and inoculate the oil painting with their hand flavor. Next, add a slit green chili( you can acclimate the quantum grounded on your heat preference) and sauté for about 30 seconds. This quick tempering forms the scrumptious base of your curry.
Step 2: Sauté the Arbi
Add your boiled, hulled, and diced arbi( colocasia) to the visage. Sprinkle a little salt at this stage to help the arbi absorb flavor. Sauté the pieces gently, turning sometimes, until they begin to develop a slight terseness on the outside. This step enhances both the taste and texture of the dish, giving the arbi a mildly golden, satisfying edge.
Step 3: Add Cashew Paste and Spices
Now it’s time to bring uproariousness into the dish. Stir in about 2 – 3 tablespoons of cashew paste( made by soaking and grinding cashews to a smooth thickness). Still, add a splash of water to loosen it up, making it easier to blend into the curry if the paste feels too thick or sticky. Once incorporated, sprinkle in your dry spices — red chili powder and cumin — to introduce layers of heat and warmth. Mix everything completely to ensure the arbi is evenly coated in the scrumptious base.
Step 4: Let it poach
Reduce the heat slightly and allow the admixture to poach for about 2 minutes. This gives the flavors time to mingle and the sauce a chance to thicken slightly. Stir sometimes to help the admixture from sticking to the bottom of the vessel.
Step 5: Incorporate the Yogurt Precisely
Lower the heat to its smallest setting to prepare for the coming pivotal step. Take well-whisked yogurt and begin adding it gradually to the visage. As you pour with one hand, continuously stir the curry with the other. This slow integration is essential it prevents the yogurt from ripening and ensures it blends easily into the sauce, creating a delicate, silky texture.
Step 6: Final Simmer and Garnish
Once all the yogurt has been incorporated, raise the heat slightly to a medium-low setting. Let the curry poach gently for 6 to 7 minutes, stirring occasionally or doubling to help it from sticking or burning. You’ll notice the sauce thickening and taking on a beautiful golden tinge. Taste and acclimate the seasoning if demanded.
To finish, embellish with recently diced cilantro, adding a fresh, herbal lift to the dish.
💭 Expert Tips For Dahi Arbi Recipe
- You can make the same recipe with boiled potatoes.
- If your yogurt is not acidic sufficient at that point, you can add a squeeze of amchur powder.
- It is vital to freshen up the bubbled arbi sometime recently, including the rest of the stuff. This step maintains a strategic distance from the stickiness of the arbi.
- Adjust the water amount as per your enjoying sauce consistency. A few favor lean sauce, whereas a few lean toward thick gravy.
🍽 Serving Ideas
- This creamy and mildly spiced Dahi Arbi (Yogurt and Colocasia) curry is a versatile dish that fits beautifully into both everyday meals and special fasting menus. Its delicate flavors and smooth texture pair wonderfully with a variety of Indian breads, making it a wholesome and comforting choice no matter the occasion.
- On regular days, Dahi Arbi is best enjoyed with warm, freshly made Indian flatbreads. You can serve it alongside soft rotis, flaky parathas, or even crispy puris. The subtle tang from the yogurt and the richness of the cashew base make it a great companion to these breads, soaking up the curry and creating a satisfying bite. A simple side of pickles or a light salad can complete the meal.
- During fasting (vrat) days, when grains and regular flours are avoided, this dish can easily be adapted to fit traditional dietary restrictions. Serve it with farali puri (made with fasting-approved flours like singhare ka atta or rajgira atta), singhare ki puri (water chestnut flour puri), or even rajgira (amaranth) paratha. These special flatbreads are commonly used during fasts and pair perfectly with the mild, soothing notes of the Dahi Arbi. You can also try kuttu (buckwheat) paratha, which adds a slightly nutty flavor that complements the creaminess of the curry beautifully.
- Whether you’re preparing a simple family dinner or a festive fasting meal, Dahi Arbi adapts wonderfully to your table. It’s a gentle, flavorful dish that brings comfort and nourishment, making it a favorite across both regular and vrat occasions.
