Arbi Rassedar Recipe


  • 500 gm arbi (Taro root), peeled and chopped
  • 1 TeaSpoon thyme seeds (Ajwain)
  • 1/2 cup Palin yoghurt (dahi)
  • 1 TableSpoon finely shredded ginger
  • Sendha namak (Rock salt) to taste
  • 1/2 TeaSpoon Chilli powder or to taste
  • 1/4 cup Ghee (Clarified Butter)
  • 1 TableSpoon Green coriander for Garnishing

Preparation Method

  1. In a pan heat the ghee, add the ajwain. when it begins to splutter add  yoghurt and stir-fry till it starts leaving ghee.
  2. Add the salt and chilli powder and stir well. Now add chopped arbi and increase the flame to high heat. Cook till it looks slightly fried.
  3. Add about 2 cups water and bring to a boil. Simmer uncovered for about 15 minutes till cooked fully.
  4. Serve hot with Kootu ka parantha