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Home » Indian Dals Gravies » Arbi ki Kadhi from Chhattisgarh- Colocasia in Yogurt

Arbi ki Kadhi from Chhattisgarh- Colocasia in Yogurt

Published: Feb 2, 2018 Modified: Sep 10, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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  Simple traditional food can be so tasty, and often is comfort food for most of us. This delicious Arbi ki kadhi is one such dish. I made it in the Chhattisgarh style, though there is probably little variation in the method followed in most regions of India. This yogurt based dish takes very little time to make and needs just the basic ingredients you usually have at home. There's very little prep to be done -boiling and peeling the colocasia/arbi is the main 'task', apart from slicing onions. After that it is just whipping the ingredients together and putting the kadhi to cook. Curry leaves and cumin add flavour to the kadhi.

White bowl filled with arbi ki kadhi, a yellow curd based gravy with colocasia root/ arbi, mustard seeds and curry leaves seen on top. An open atlas with a magnifying glass highlights Indian State Chattisgarh
Exploring Chhattisgarh Cuisine with Arbi ki Kadhi

 

 

 

Making Arbi ki Kadhi

The version of morekuzhambu (kadhi like yogurt dish) with sepankazhangu (arbi) made in South India, specifically in Tamil Nadu where I am from, has a coconut paste instead of the basen (chickpea flour) used in the Northern Indian versions, otherwise there is not much difference in the preparation.

When making kadhi, it is best to keep the pan of yogurt cooking on a low flame, with frequent mild whipping to keep the curds and whey together instead of splitting, as they tend to do when yogurt is subjected to heat.

I have not fried the arbi but have only boiled them, which I understand was the traditional way.

Have the Arbi ki kadhi hot with basmati rice (and ghee), as kadhi chaval, or with chapatis.

Brass bowl with yellow arbi ki kadhi/ colocasia yogurt gravy garnished with curry leaves, a plate of chappaties, a white and green checked napkin, all on a cane mat and a beige hand embroidered shawl on the left
Arbi ki Kadhi with chapatis

 

 

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If you have been following this blog, you will remember that I am member of the Shhhhh Cooking Secretly Challenge Group on FB, and that over the last few months, we have plunged into a State by State sampling of Indian cuisine. The theme for this Jan 2018 was Chhattisgarh cuisine, and my lovely partner for the month, Priya Iyer, gave me as the secret ingredients, basen (chickpea flour) and jeera (cumin) seeds. When I posted the image of the Arbi ki Kadhi I had made, the cumin was easily guessed, though for some odd reason, my friends on the group did not identify the chickpea flour, which I had thought they would easily do. It was fun, watching each of the group members trying to guess which 2 ingredients were the 'secret' ones used in the recipe.

About Priya Iyer, who was my partner for Jan 2018. Priya blogs as The Girl Next Door, and I love to browse through her recipes and her snippets on travel and her restaurant reviews. Do check the blog for her Chattisgarhi recipe. Her secret ingredients were gram flour (channa dal) and onion, and she made good use of them in her delicious looking Dal Bafauri - a Zero Oil recipe!

Other Curd/ Yogurt Based Recipes From This Blog

Pakode wale Kadhi

White rimmed bowl with yellow yogurt based kadhi with chickpea fritters and tempering of cilantro, cumin and red chilies
Pakode wale Kadhi

 

 

 

 

 

 

 

 

Murungai Keerai Morekuzhambu/ Drumstick Moringa Leaves in Morekuzhambu

A bowl of murungai keerai morekuzhambu on a red silk cloth with 2 drumsticks and moringa leaves on the left side
Moringa Leaves Yogurt Stew or Murungai Keerai MoreKuzhambu

 

 

 

 

 

 

 

 

Capsicum Morekuzhambu

Yogurt based capsicum morekuzhambu, made the Tamil Iyer way. With hot rice and fried karela or brinjal and with papad, its the perfect comfort food
Yogurt based capsicum morekuzhambu from Tamil cuisine

 

 

 

 

 

 

A bowl of creamy yellow colocasia in yogurt or arbi ki kadhi from the cuisine Indian State Chattisgarh State. The white bowl rests on a brown mirror worked fabric with a book by the side with a sketch of a person churning butter

Arbi ki Kadhi - Colocasia in Yogurt Gravy

Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 people
Author: Sujata Shukla
Traditional Arbi ki Kadhi, this simple curry of colocasia in yogurt gravy from Chattisgarh cuisine, is a delicious treat with hot rice and ghee or with roti. Easy to make and has very little oil or spice and is yet so tasty!
Print Recipe

Ingredients

  • 5-6 medium arbi /colocasia root - about ½ cup when boiled, peeled and sliced
  • 2 cups curd
  • 2 tablespoons Chickpea flour (Basen)
  • ⅛ teaspoon turmeric powder - a large pinch
  • ½ teaspoon cumin powder
  • ½ teaspoon salt - or to taste
  • ½ - 1 tablespoon sunflower oil - or ghee, as preferred
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Jeera Cumin seeds
  • 1 green chilli - or to taste
  • A few curry leaves
  • 1 medium onion - about ¼ cup when sliced
  • ½ teaspoon red chilli powder
  • ½ cup water - or as required to thin the kadhi

Instructions

Preparation for Arbi ki Kadhi

  • Wash the arbi well to remove any grits or mud. Drain and pressure cook in water to cover it, for 3 whistles and then remove from the stove. When the cooker is ready, drain and peel the arbi. Slice into narrow rounds. Set aside till required.
  • Meanwhile, while the arbi cooks, beat the curd and add to it the chickpea flour (basen), turmeric, cumin powder and salt. Whisk till smooth. If the curd is thick and you prefer it thinner, add a little water (2-3 tablespoons) and whisk it well. Set aside till required.
  • Slice the onions small. Slice the green chillies. I usually mince the curry leaves too, so they get eaten instead of the nutritious leaves being discarded on the plate.

How to make Arbi ki Kadhi

  • Heat a pan and add oil (or ghee, as preferred). I used sunflower oil, but any vegetable oil would suit. When the oil is hot, add mustard seeds, let them crackle. Add cumin seeds, keeping the stove on low heat.
  • Continuing to keep the heat low, add green chillies and let them sputter. Add curry leaves - Fresh curry leaves usually sputter and crackle when added to hot oil, so step away as you do when chilies are added.
    Green chilli and then curry leaves added to the hot oil
  • Add the slices of onion and sauté till the onions are translucent, stirring occasionally so they do not catch at the bottom of the pan.
    Sliced onion added to the other ingredients in the hot oil
  • Add the slices of peeled arbi (colocasia). Add the red chilli powder. Sauté for about 3-4 minutes in the spices already in the pan, stirring briskly so that the arbi is coated with the spices. The arbi is already boiled, so it does not need to cook for long, however let the raw smell of the chilli dissipate.
    Add arbi slices and chilli powder
  • Keeping the stove on low heat, add the curd you have kept ready with flour, turmeric, cumin powder and salt. Whisk it again and if thick, add a tablespoon of water. Bring to a slow boil. Keep it on a simmer for 5 minutes till the raw smell of the flour goes away, and then remove the pan from the stove. Transfer the arbi ki kadhi immediately from the hot pot to a serving vessel and serve with rice or with chapatis.

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Previous Post: « Bhojpuri Baingan Badi Sabzi: Brinjal Spinach Curry
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Reader Interactions

Comments

  1. themadscientistskitchen says

    February 16, 2018 at 9:15 pm

    Bookmarking. This is delicious.

    Reply
  2. sharanya palanisshami says

    February 14, 2018 at 3:39 pm

    Delicious and tasty kadhi with my favourite root vegetable.......

    Reply
    • Sujata Shukla says

      February 14, 2018 at 4:31 pm

      It was very nice with hot rice and ghee, Sharanya! Thank you!

      Reply
  3. Priya Suresh says

    February 09, 2018 at 2:32 pm

    Arbi ki kadhi looks completely different we south Indians makes a similar dish with arbi. Fingerlicking gravy.

    Reply
    • Sujata Shukla says

      February 09, 2018 at 4:19 pm

      Morekuzhambu with arbi! I love that too!

      Reply
    • Sujata Shukla says

      February 27, 2018 at 12:05 pm

      Morekuzhambu, right? I love that version too!

      Reply
  4. Anand Ganapathy says

    February 08, 2018 at 6:20 pm

    Lovely recipe ... I substituted arbi with gatte ... Was yummy !

    Reply
    • Sujata Shukla says

      February 09, 2018 at 11:32 am

      Thanks for trying it out. Gatte sounds a lovely substitute for arbi!

      Reply
  5. The Girl Next Door says

    February 08, 2018 at 11:30 am

    I'm a sucker for kadhi. This variation sounds amazing. Will try it out for sure. 🙂
    Thank you for the sweet little introduction to my blog!

    Reply
    • Sujata Shukla says

      February 08, 2018 at 3:40 pm

      Thank you, Priya! These theme based recipes are so interesting to make!

      Reply
  6. Priya satheesh says

    February 07, 2018 at 7:42 pm

    The kadhi looks delicious and loved the addition of arbi. I love arbi and this is making me drool.

    Reply
    • Sujata Shukla says

      February 08, 2018 at 3:39 pm

      Thanks, Priya. It was tasty and easy to make too!

      Reply
  7. mayurisjikoni says

    February 07, 2018 at 2:04 am

    It was difficult to guess the ingredients. Lovely delicious looking kadhi. Bookmarked.

    Reply
  8. Shobha Keshwani says

    February 03, 2018 at 3:52 pm

    The arbi kadhi looks delicious. In Sindhi cuisine we cook it with caramelized onion gravy. Must give it a try.

    Reply
    • Sujata Shukla says

      February 03, 2018 at 4:44 pm

      Caramelised onion gravy! That must be very tasty too!

      Reply
  9. firsttimercook says

    February 02, 2018 at 10:54 pm

    This is a lovely share and I do love this yummy one 👌

    Reply
    • Sujata Shukla says

      February 02, 2018 at 11:07 pm

      Thank you so much!

      Reply
  10. Poonam Bachhav says

    February 02, 2018 at 10:40 pm

    Arbi ki Kadhi looks so inviting di ..flavorful and comforting too !

    Reply
  11. Vidya Narayan says

    February 02, 2018 at 9:45 pm

    This kadhi looks absolutely delicious. I love Arbi in any form and this reminds me of our Mor Kozhumbu with the only exception that it has coconut gravy for thickness. Would definitely try this kadhi which is simple and more apt for everyday cooking. Great theme and lovely post.

    Reply

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Hello There!

Hello from Sujata Shukla, the Author, Owner, Head Cook and Bottle washer at PepperOnPizza.com. The recipes I share with you are from fresh produce, vegetarian except for the occasional egg, usually made from scratch. Traditional Indian, specially Tamil recipes are my forte, along with a slew of Salads and Soups for a healthy lifestyle. Check out my Author Page!

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