Vrat wali arbi is a very easy and delicious vegan taro recipe from India. This gluten-free dish is specially prepared during Indian festivals like Navratri.
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I am back with another Navratri recipe or Farali recipe as some call it. It’s one of favorite Navratri recipes – Vrat wali Arbi.
Arbi is the Hindi name for Taro. It’s one of my favorite vegetables; I like it even more than potatoes.
In the Himalayan state of India – Uttarakhand where I come from, Taro is very popular and eaten regularly. The types of Taro found in the Himalayan region is different and tastier than the normal Taro found in the other parts of India. Taro is called Pahari gaderi or simply gaderi in that region.
It’s everyone’s favorite in my family.
Taro and a lot of other roots like potatoes, and sweet potatoes are used in Navratri recipes because these ingredients are full of carbohydrates so act as energy boosters for the body on fasting days.
Our ancestors who made all these rituals were very smart and there is always logic and scientific reason behind most of them.
Like all the other fasting recipes, this dish is also very simple, easy, and gets ready within minutes. The only major time required is in boiling the taro. During Navratri, you can keep some boiled potatoes and taro in the fridge as most of the recipes need these ingredients.
How to cook Taro/ Arbi?
- Cooking taro can be a bit tricky if you have never handled it before. Cutting, peeling or eating raw taro is quite painful and should be strictly avoided. Raw taro is toxic so it can give you very painful itchiness. Always wear gloves or apply mustard oil to your hands if you are planning to peel or cut raw taro. However, since in this recipe we will boil the taro and then peel it, there won’t be any problem. You won’t need gloves to touch cooked taro.
- Before cooking, wash the taro nicely, a lot of dirt remains hidden under the fibers on its skin. Though the skin will be peeled later you won’t want to boil it in dirty water.
- Ensure that it's cooked nicely otherwise eating undercooked taro will give painful itchiness to your tongue, mouth, and throat.
Since this recipe needs boiled taro which is later cooked with spices also, you don’t need to worry much about the above points.
Once the taro is boiled, peeled, and chopped, you just need to sauté it in a few spices in oil, add taro pieces, chopped coriander leaves, lime juice, mix, cook for a few minutes and it’s ready to be enjoyed.
How to serve?
If you are fasting, serve it with dishes like Kuttu ki puri, Rajgiri ka paratha, aloo ka raita, or any other dish of your choice.
If you want to eat on a regular day when you are not fasting, serve it with roti/ paratha or any other Indian bread. It can also be served as a side dish with rice and lentils like chana dal or sabut masoor ki dal.
More easy Navratri recipes
- Vrat wale aloo
- Aloo ka raita
- Sabudana kheer
- Santre ki kheer
- Rajgira paratha
- Sabudana vada
- Sabudana khichdi
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Step by step photo instructions
Vrat wali arbi
- 3 cups Taro, boiled, peeled and chopped into bite-size pieces
- ½ tbsp coriander powder
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder optional
- Himalayan rock salt as per taste If not preparing for fasting purpose, you can use any type of salt.
- 2 tbsp chopped coriander leaves
- 1 tbsp lime juice
- 1-2 green chilies finely chopped
- 1 tbsp cooking oil/ ghee
- Wash and boil taro just like potato. They should be cooked but firm so don't overcook them. Peel and chop into bite-size pieces.
- In a wok heat some oil and add cumin seeds. Saute for a few seconds till they become fragrant.
- Add all the spices, salt, and green chilies. Saute for a few seconds till spices become fragrant. Do only for a few seconds otherwise the spices will get burned.
- Next, add in the taro pieces and mix well. Add coriander leaves and cook for 2-3 minutes, while stirring in between. Switch off the gas.
- Add lime juice, mix and garnish with chopped coriander leaves.
- Serve hot with any Indian bread of your choice.
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