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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
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5 from 1 vote

Arbi ki Kadhi - Colocasia in Yogurt Gravy

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!
Prep Time5 mins
Cook Time20 mins
Total Time30 mins
Cuisine: Indian
Servings: 2 people
Author: Sujata Shukla


  • 5-6 medium arbi /colocasia root about ½ cup when boiled, peeled and sliced
  • 2 cups curd
  • 2 tablespoons Chickpea flour (Basen)
  • 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


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.