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Home  ?  Recipes  ?  Vrat Ka Khaana  ?  Arbi ki Kadhi (Vrat)

Arbi ki Kadhi (Vrat)

Recipe By : Niru Gupta
Type: Vrat Ka Khaana Serving: 4


  • Arbi (Colacasia), boiled, peeled and mashed smooth 1/2 kg
  • Sendha namak (rock salt) 2 tsp
  • Chilli powder (or to taste) 1/4 tsp
  • Singhare (water chestnuts) ka atta 1/2 cup (60 g)
  • Ghee (Clarified butter)  for deep frying
  • Sour dahi (yogurt) 1/2 cup (100 g)
  • Kadhi patta 1 sprig
  • Zeera (cumin seeds) 1/2 tsp
  • Sabut lal mirch (whole red pepper) 2
  • Chopped ginger 1 tbsp
  • Dhania (coriander) powder, optional 1/2 tsp
  • Water 4 cups
  • Chopped hara dhania (Coriander leaves) for garnish


  • Mix arbi, 1/2 tsp salt, chilli powder and singhare ka atta into a thick batter of dropping consistency. Whip to incorporate air till light.
  • Keep aside 1/4 of the mixture, and fry pakories with the rest-- Heat ghee till a drop of batter dropped in comes up at once. Drop teaspoonfuls into the ghee, lower the heat, and let fry to a golden colour. Drain on to an absorbent paper and keep aside.

  • Add dahi to rest of the mixture and form a smooth paste, and then add the water.

  • In a deep, heavy based pan, heat 2 tbsp of ghee from the kadahi and add kadhi patta, zeera and sabut mirch. When slightly darkened add ginger and saute a little. Add the dahi mixture, salt and dhania powder and bring to a boil and then simmer over low heat till thickened a bit (about 5 minutes), stirring fairly frequently to avoid scorching.

  • Add the pakories, simmer a couple of minutes more and serve hot garnished with the hara dhania.


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