Sookhi arbi/Dry colocasia

Sookhi arbi/Dry colocasia

sookhi arbi

Colocasia or arbi or ghuiyan as we used to call it at home is a tricky vegetable to cook with. If you handle it raw or eat it even slightly undercooked, you will have among the most unpleasant experiences of your life with the pins and needles sensation persisting for quite some time. But, if you cook it well, it can be a tasty dry dish or even a nice curry.

This one can be rustled in a jiffy if you have boiled colocasia at hand. Here is the simple recipe:


Arbi: 500 gms (boiled and peeled)

3 tbsp. oil

1 tsp. ajwain or carrom seeds

2 tsp. chilly powder (have less if you like less heat)

1/2 tsp. turmeric powder

1 tsp. amchur (dry mango) powder

1 tsp. roasted cumin powder

1 tsp. coriander powder

1/2 tsp. roasted saunf (aniseed) powder

salt to taste


Take the peeled colocasia and press it between the palms of your hands to flatten it. Apply oil on your palms as the boiled colocasia could be sticky. Now heat oil in a non-stick pan. Add in the carrom seeds and let them sputter. Add the flattened colocasia and let them cook a bit till they turn golden and crisp up a bit.

Make sure you turn them both ways. After they are a nice color, add in the spices one after another, stir and keep on low flame for a couple of minutes. That’s it. You are done. Your hot, crispy, tangy sookhi arbi is ready. Have it with chapatis or just as a snack. It is quite yummy. Try it!


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21 thoughts on “Sookhi arbi/Dry colocasia

  1. Kash aapke blog se pakwan bahar bhi aate…….. May be possible in future with 3D printing technology. Till then, I cannot allow myself to salivate by see the delicious pic. 🙁

  2. I have never cooked arbi before.
    Should try it – your recipe is easy to follow for a novice like me!
    Thank you Rachna darling! 🙂

  3. I have never cooked arbi. My mom used to make it, and I think the last time I had it was when she was still alive. That was almost 19 years ago!
    Your recipe looks quite easy. I’ll try this one.
    -Chicky @ miss_teerious

    1. I also don’t make arbi often. Like you, my mother used to make it especially the dry version but it was less spicy than this one. I hope you enjoy making this, Kaddu.

  4. Its my favorite sabji Rachna and I love it this way though have never tried adding saunf before ! will do it this time dear 🙂 The pic looks yummy 🙂
    And hope you’ll recognize me , considering the blogging gap 😛

  5. Thanks for sharing the recipe Rachna! Must try yours 🙂 In fact, you might also like to try the one I make which has dried red chillies and whole cumin tempering and same as the rest and it is so quick, I just love it.

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