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Masala Arbi (Sautéed Taro Root)

Masala Arbi (Sautéed Taro Root)

Masala Arbi - Sautéed Taro Root

Arbi is also known as Taro root. Masala Arbi with a great blend of spices makes a very enjoyable side dish. This can complement any meal. Masala Arbi can be served with roti, paratha or puri.
4.43 from 7 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Indian
Servings 4 People


  • 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 red chilli powder
  • 2 green chilies sliced
  • 1 tsp salt
  • 1/2 tsp mango powder amchoor


  • Wash arbi before boiling and do not over boil the arbi as they become very slimy. I prefer to boil arbi in a pot so that it is easy to check if they are cooked. Arbi should be firm, and knife should go through effortless.
  • Peel the skin and slice them into about 1/8” thick rounds. Set aside.
  • In a small bowl mix turmeric, coriander powder, and red chili powder with 1/4 cup of water to make a paste. Set aside.
  • Heat the oil in wide pan over medium heat, oil should be moderately hot, (when you add the cumin seed to oil it should crack right away).
  • Add carom seeds, and cumin seeds as cumin seeds crack add asafetida,
  • Stir and add spice paste stir for about 30 seconds till oil start separating from oil.
  • Add green chili stir for few seconds.
  • Add arbi spreading over the pan, sprinkle the salt, and mango powder gently fold the arbi with spice mix, all the arbies should be coated well with spices. Making sure arbies are not sticking to each other.
  • Sautée them over medium heat till they are lightly brown both sides. Turning them occasionally gently. This should take about 8-10 minutes.
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11 thoughts on “Masala Arbi (Sautéed Taro Root)

  1. I was needing a Taro Root recipe and decided upon yours. I just made it. I did not use the small ones you are using but the big one. I just cut it small like you did. Oh goodness the recipe is easy and delicious! I will be making it again and again. Thank you Manjula!

  2. Dear Nanjula, since shortly my husband is besotted with the Indian kitchen, so being a couple eating vegetarian (he does) and raw (i do) i am always open to learning as best as i can. I enjoy your instructions, advices and recipes a lot. Thank you very much!!! All the very best wishes, Gwendolyn

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