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Monday, 8 January 2018

Arbi Ki Kadhi (Colocasia in Spiced Yogurt Gravy)



          Kadhi is very popular in many North Indian homes and is an integral part of a menu. It differs from region to region and from one individual to the other in regards to the ingredients used in it. It is made with or without the pakoras (fried dumplings).

          Kadhi, being my personal favourite, I would like to share "Arbi Ki Kadhi". I gave a slight twist to it by thickening the gravy by adding some rice flour instead of the usual gram flour that is generally used. The end product was a yummy side dish to be relished with plain steamed rice, jeera rice, plain pulao / biryani or any Indian bread. So check for a step by step guide with pictures to prepare it.











  • 1 cup boiled & sliced arbi (colocasia)
  • 3 cups buttermilk
  • 3 tbsp. rice flour
  • 3 tbsp. oil
  • 1 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1 cup spring onions (green part0
  • 3-4 garlic cloves
  • 2 fresh red / green chilies
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander-cumin powder





          Coat the sliced arbi with some rice flour and a pinch of salt. Shallow fry them in 2 tbsp. oil till light golden in colour. Drain and keep aside. 

          Grind the greens, garlic and chilies to a smooth paste. Blend the buttermilk with salt, turmeric powder, remaining rice flour and coriander-cumin powder. Keep aside.

          Heat remaining oil in a pan. Temper with cumin seeds and asafoetida. Saute for a few seconds. Add the ground paste and saute till dry. 

          Add the spiced buttermilk and simmer on a low flame till it is slightly thick. Add the fried arbi and continue to simmer for some more time till you get the desired consistency. Switch off the flame and serve with plain steamed rice or any Indian bread.




                               Grind the greens, garlic and chilies to a smooth paste. 




                               Coat the sliced arbi with some rice flour and a pinch of salt. 




                      Shallow fry them in 2 tbsp. oil till light golden. Drain and keep aside. 




                     Heat remaining oil in a pan. Temper with cumin seeds & asafoetida. Saute
                     for a few seconds.




                               Add the ground paste.




                                Saute till dry. 



                   Add the spiced buttermilk & simmer on a low flame till it is slightly thick. 




                   Add the fried arbi and continue to simmer for some more time till you get 
                   the desired consistency. 






                               Serve with plain steamed rice or any Indian bread.












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