Name: Arbi ki sabzi with gravy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 people
Ingredients: 500 gms arbi (peeled); 2 tbsp oil; 1 tsp mustard seeds; 2 sprigs of curry leaves/kadi patta; 3-4 green chili (halved); 2 tsp garlic (chopped); 2 onion (ground into paste); 2 tomatoes (finely chopped); salt to taste; 2 tsp curry powder; 3 tbsp fresh coconut (ground into paste); 1 lemon sized tamarind ball (soaked in water)

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Arbi ki sabji with gravy is a tasty colocasia root curry that tastes awesome with rice. Serve it with any side dish of your choice for a satisfying meal.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Arbi ki sabzi with gravy with step by step photos and video instructions is a tasty colocasia root curry that tastes awesome with rice. This is the type of gravy that you will love eating every week like the Kulfa Dal.

A delicious Arbi ki sabji which is amazing to mix with rice and eat. If you are bored with eating the dal, rasam or other same gravies, then you must definitely try this Arbi ki sabzi.

What is Arbi called in English?

The English name is colocasia root for the arbi.

What are the health benefits of Arvi?

There are a host of health benefits of the Arbi. Some of them are listed below:

It has anti-cancer properties.
Improves digestive health as it is fiber-rich food.
It helps in improving blood circulation.
Healthy heart.
Boosts the immune system.
Improves vision.
Excellent skin health.

How to make the curry powder for making this arbi ki sabzi with gravy?

The curry powder that I have added is homemade and you too can easily make it at home.

Roast the following ingredients lightly and grind to make a fine powder. Store in air-tight container for 2-3 months.

1/2 cup toor dal
1/2 cup rice
100 gms red chili
100 gms coriander powder
50 gms turmeric
25 gms fenugreek seeds
100 gms cumin seeds
3 tsp asafoetida
25 gms black pepper

Can I make the Arbi ki sabji without tamarind?

Yes, you can totally omit the tamarind water and relish this delicacy without it.

Pro Tips / Important points to remember while making the arbi ki sabji with gravy

Always wear gloves or at least just be careful not to come in contact with your hands while washing the arbi. It causes itching if you do.
If you do not have the homemade curry powder, you can use the store bought powder or add the powdered spices.
You can cook without the pressure cooker, but it takes quite a bit of time to do so.

Step by step pictorial process of making the arvi ki sabji

1. Heat oil in a pressure cooker and add the mustard seeds. Once the mustard seeds begin to splutter, add the curry leaves, garlic and green chili. Fry for a couple of minutes till the garlic turns slightly brown in color.

2. Add the arbi, tomato, curry powder, and salt. Give it a good stir and add the required amount of water for cooking the arbi.

3. Close the lid and cook till the arbi is done. When you pass a kitchen knife through it, it should just slide through. It takes about 5-6 whistles. Some arbi varieties take longer to cook than others, so adjust accordingly.

4. Once the arbis are cooked, add the tamarind water, coconut paste and coriander leaves.

5. Bring it to a boil and simmer till oil starts floating on top

6. Serve with plain hot rice.

Serving suggestions:

Serve the gravy hot with steamed plain hot rice.

You can serve with any kind of side dish. Whether it is potato podimas, vendakkai poriyal, or chicken chukka, mutton handi etc.

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let’s learn how to make the arbi ki sabzi with gravy