Masala Arbi - Sautéed Taro Root

By: Manjula Jain

Serving : 4 People
Total Time :20 minutes

Rate this recipe:

4.43 from 7 votes

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.

Masala Arbi

Ingredients

  • 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

Instructions

  • 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.

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.

  • 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)
  1. 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.

  2. Peel the skin and slice them into about 1/8” thick rounds. Set aside.

  3. In a small bowl mix turmeric, coriander powder, and red chili powder with 1/4 cup of water to make a paste. Set aside.

  4. 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).

  5. Add carom seeds, and cumin seeds as cumin seeds crack add asafetida,

  6. Stir and add spice paste stir for about 30 seconds till oil start separating from oil.

  7. Add green chili stir for few seconds.
  8. 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.
  9. Sautée them over medium heat till they are lightly brown both sides. Turning them occasionally gently. This should take about [timer minutes=9]8-10 minutes[/timer].

Side Dish
Indian

Comments

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    BJ Kamath
    December 3, 2021 at 8:21 pm

    How long do you need to boil it? I heard taro is poisonous if not cooked fully.

    peter
    January 5, 2020 at 12:48 am

    5 stars
    i made today, very good. not as dry as the other recipe.

    I. Fox
    May 4, 2018 at 4:29 pm

    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!

      Manjula Jain
      May 4, 2018 at 10:14 pm

      I.Fox Thank you, I am happy you enjoyed

    Jyoti Khurana
    June 26, 2017 at 3:21 am

    5 stars
    Exteremaly good

    Mona Sharma
    June 13, 2017 at 6:10 pm

    5 stars
    Thank you for this recipe. It came out extremely good with frozen arbi.

    bk
    February 6, 2017 at 7:34 pm

    hello mam, i am using frozen arbi. Do i need to boil it?

      Manjula Jain
      February 7, 2017 at 9:36 am

      bk, do not boil the frozen arbi

    gwendolyn
    January 6, 2017 at 4:51 am

    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

    Vashi K. Shamdasani
    December 7, 2016 at 2:00 pm

    Exquisito!

    Shubhi Jain
    December 7, 2016 at 2:08 am

    5 stars
    Wow! never thought of preparing Arbi like this.

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