How to make Dahi Ki Arbi -

Mashed arbi cooked in yogurt with the flavour of carom seeds.

Sanjeev Kapoor

This recipe is contributed by Member neeru saksena.

Main Ingredients : Colocassia (arbi) , Carom seeds

Cuisine : Hyderabadi

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Paneer With Nuts Kashmiri Dum Aloo Besanwali Bhindi Jackfruit Sabzi

Dahi Ki Arbi

Dahi Ki Arbi Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sour

Ingredients for Dahi Ki Arbi Recipe

  • Colocassia (arbi)  boiled and peeled 250 grams

  • Carom seeds 1 tablespoon

  • Carom seeds (ajwain) 1/2 teaspoon

  • Yogurt 250 grams

  • Salt to taste

  • Red chilli powder 1/4 teaspoon

  • Fresh coriander leaves chopped for garnishing


Step 1

Heat oil in a non-stick pan. Add carom seeds and arbi. Mash the arbis and mix well and saute for two minutes.

Step 2

Add one cup water and yogurt. Mix well and stir continuously, until it starts boiling.Add salt and red chilli powder. Mix well and cook for fifteen minutes. Garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.