Today I am sharing a quick and delicious recipe that can be made in just 20 mins if you have boiled arbi or taro root ready. It can served as a side dish or with rice. I can have a small bowl of raita to satisy my hunger pangs. My boys have it sometimes after they are back from school. It is nutritious and cooling too. One of the favorite vegetable at my place. Arbi ka Raita / Taro Root in yogurt sauce is absolutely lip smacking with no fancy ingredients.
What is Arbi?
Arbi also known a taro root in english is a starchy root vegetable cultivated in Asia. It has a nutty taste when cooked or boiled. Variety of dishes are made from Arbi ranging from Stir fries , curries and raita. It is rich in fiber and also known to have many health benefits. It is low in fat and sodium.
Some Known Benefits of Arbi:
Aids Digestion
It is know to help combat diabetes
Helps to reduce cholesterol due to high fiber content
Rich in Anti Oxidants
Ingredients:
Arbi / Taro root: Root Vegetable rich in fiber
Yogurt: Rich in nutrients and good for health
Coriander Paste: Adds nice flavor and colour
Mint Paste: Enhances the flavor of the riata
Fresh Red Chilli: Gives some heat to the dish
Curry Leaves: Aids Digestion and adds a nice flavor
Salt: Important ingredient of the dish
Urad dal: Roasted dal adds a nice crunch to the raita
Mustard seeds: Added as a seasoning
Jeera /Cumin: Added as a seasoning for a nice flavor and crunch
Fresh Ginger : Aids digestion
Red Chilli Powder: Adds a nice kick to the dish
Recipe for Arbi Ka Raita / Taro Root in Yogurt Sauce:
Author: Preethi Prasad
Prep Time : 20 Mins
Cook Time : 25 Mins
Total Time : 45 mins
Course: Side Dish / Accompaniment
Cuisine : South Indian
Serves : 2
Ingredients:
6 Medium Sized Arbi boiled ,peeled and cubed
300 ML fresh thick Yogurt
Few Curry Leaves
1 Tsp Coriander paste
1/4 Tsp Fresh Ginger Paste
1 Tsp mint paste
1 Tsp Urad Dal
Salt to taste
1/2 Tsp Mustard Seeds
1 Tsp Jeera
2 Fresh Red Chillies halved
3 Tsp Oil
1/2 Tsp Red Chilli Powder
Method:
Wash the vegetable nicely . Pressure cook upto 2 whistles and turn off the heat. Allow it to cool.
Make a fine paste of fresh coriander fresh mint and ginger separately using a mortar and pestle and keep them aside.
Take yogurt in a bowl . Add ginger ,mint and coriander paste and whisk well to ensure there are no lumps. keep it aside.
Heat a wide bottom pan. Add oil .
Once the oil is hot add urad dal, mustard and jeera. Once they splutter add the slit chillies and curry leaves.
Next add the cubed arbi, Roast on medium flame until they are golden brown . After 10 minutes of roasting add red chilli powder and salt .
Mix well and turn off the heat after five minutes.
Allow it to cool for about 7-8 minutes.
Add this to the yogurt mix and serve as an accompaniment with rice or roti or have it by itself to satisfy your hunger pangs.
I love arbi and try and use it as much as possible when I’m in India. Adding this recipe to my arbi list as it looks so delicious. Healthy and filling, I’d love to enjoy it on its own.
Arbi is my fav veg and the raita with it sounds interesting. Simple, comforting and delicious raita.
How beautifully you have made this raita. Most people don’t like arvi in my family but I am sure this raita is going to be favorite of all.
I love arbi and try and use it as much as possible when I’m in India. Adding this recipe to my arbi list as it looks so delicious. Healthy and filling, I’d love to enjoy it on its own.
Adding arbi to make Raita is new to me but I so want to try it.. love arbi and will enjoy the arbi and curd combo.