Masala Arbi (Sautéed Taro Root) – Manjula’s Kitchen

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Masala Arbi (Sautéed Taro Root)

Masala Arbi – Sautéed Taro Root

Arbi is also called Taro root. Masala Arbi with an incredible mix of spices makes a really fulfilling facet dish. This could complement any meal. Masala Arbi might be served with roti, paratha or puri.

Prep Time 5 minutes

Prepare dinner Time 15 minutes

Complete Time 20 minutes

Course Facet Dish

Delicacies Indian


  • 7-8 medium sized taro root boiled, arbi
  • 3 Tbsp oil
  • 1/2 tsp carom seeds ajwain
  • 1/4 tsp cumin seeds jeera
  • 1/8 tsp asafetida hing
  • 1 Tbsp coriander powder dhania
  • 1/4 tsp turmeric haldi
  • 1/2 tsp purple chilli powder
  • 2 inexperienced chilies sliced
  • 1 tsp salt
  • 1/2 tsp mango powder amchoor


  • Wash arbi earlier than boiling and don’t over boil the arbi as they grow to be very slimy. I favor to boil arbi in a pot in order that it’s straightforward to test if they’re cooked. Arbi must be agency, and knife ought to undergo easy.

  • Peel the pores and skin and slice them into about 1/8” thick rounds. Put aside.

  • In a small bowl combine turmeric, coriander powder, and purple chili powder with 1/4 cup of water to make a paste. Put aside.

  • Warmth the oil in extensive pan over medium warmth, oil must be reasonably scorching, (once you add the cumin seed to grease it ought to crack instantly).

  • Add carom seeds, and cumin seeds as cumin seeds crack add asafetida,

  • Stir and add spice paste stir for about 30 seconds until oil begin separating from oil.

  • Add inexperienced chili stir for few seconds.

  • Add arbi spreading over the pan, sprinkle the salt, and mango powder gently fold the arbi with spice combine, all of the arbies must be coated properly with spices. Ensuring arbies aren’t sticking to one another.

  • Sautée them over medium warmth until they’re frivolously brown each side. Turning them sometimes gently. This could take about 8-10 minutes.

Initially posted 2016-12-07 00:29:48.

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