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Sukhi Arbi Recipe: How To Make Arbi Ki Sukhi Sabzi
Sukhi arbi is a traditional side dish that is prepared along with pooris and roti during upwas or vrat. Watch the video recipe followed by a detailed procedure with images.
Sukhi arbi is a traditional Indian curry that is mainly prepared during festivals and vrats. Also known as seppankizhangu curry in the South, this side dish is prepared by boiling the arbi and dry roasting it with a whole load of spices.
The sukhi arbi ki sabzi is similar to a dry potato roast, the main difference being the texture. The arbi texture is a little more mushy than the potato when cooked. The benefit of arbi is that it is rich in its dietary fibre.
The dry arbi sabzi goes well with poori, roti or is also an accompaniment for dal or sambar rice. The arbi can be made by simply dry roasting it; however, when boiled and cooked, it tastes better. The arbi must be cooked thoroughly, if not, it might cause itchiness in the throat.
The masala arbi is an easy recipe and is quick to make, as it uses simple ingredients. If you are keen on trying this recipe at home, watch the video and follow the step-by-step procedure with images on how to make the sukhi arbi recipe.
SUKHI ARBI VIDEO RECIPE
Recipe By: Meena Bhandari
Recipe Type: Side dish
Serves: 2
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Arbi (washed) - 200 g
Water - 2½ cups
Mustard oil - 3 tbsp
Jeera (cumin seeds) - 1 tsp
Ajwain (carom seeds) - 2 tsp
Hing (asafoetida) - a pinch
Rock salt - to taste
Turmeric powder - 1 tsp
Coriander powder - 2 tsp
Amchur powder - 1 tsp
Red chilli powder - 1 tsp
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1. Add 2 cups of water in a pressure cooker.
2. Add the washed arbi in the cooker.
3. Pressure cook it for up to 1 whistle and allow the pressure to settle.
4. Open the lid and pour the content in a sieve to strain the water.
5. Peel the skin off the arbi and cut it into small circular pieces.
6. Add mustard oil in a heated pan.
7. Add jeera and allow it to turn brown.
8. Add ajwain and a pinch of hing.
9. Then, add the arbi pieces and sauté well.
10. Cover it with a lid and allow it to cook for 5 minutes.
11. Sauté and cook until the arbi turns golden brown.
12. Add salt and turmeric powder.
13. Then, add coriander powder, amchur powder and red chilli powder.
14. Sauté well and add half a cup of water.
15. Cover it with the lid again and cook it until the water evaporates.
16. Turn off the stove and let it cook for another 2-3 minutes in the heat.
17. Transfer it into a bowl and serve.
- 1. You can use regular cooking oil instead of mustard oil.
- 2. The arbi can be cooked without boiling; however, if it is boiled, then it gets cooked faster.
- 3. You can use regular salt instead of rock salt, if it is not made for vrat.
- Serving Size - 1 cup
- Calories - 180 cal
- Fat - 8 g
- Protein - 3 g
- Carbohydrates - 24 g
- Fibre - 19 g
STEP BY STEP - HOW TO MAKE SUKHI ARBI
1. Add 2 cups of water in a pressure cooker.
2. Add the washed arbi in the cooker.
3. Pressure cook it for up to 1 whistle and allow the pressure to settle.
4. Open the lid and pour the content in a sieve to strain the water.
5. Peel the skin off the arbi and cut it into small circular pieces.
6. Add mustard oil in a heated pan.
7. Add jeera and allow it to turn brown.
8. Add ajwain and a pinch of hing.
9. Then, add the arbi pieces and sauté well.
10. Cover it with a lid and allow it to cook for 5 minutes.
11. Sauté and cook until the arbi turns golden brown.
12. Add salt and turmeric powder.
13. Then, add coriander powder, amchur powder and red chilli powder.
14. Sauté well and add half a cup of water.
15. Cover it with the lid again and cook it until the water evaporates.
16. Turn off the stove and let it cook for another 2-3 minutes in the heat.
17. Transfer it into a bowl and serve.
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