Khatti Arbi / Colocassia

Arbi(Hindi)/Colocassia(English)/Alu(Marathi – the ‘l’ is pronounced with the tongue rolled)/Chepankazhanga(Tamil)

As a child I hated arbi because of the slimy feeling it leaves on the fingers. It came into my good books when Mum started making pakodas/fritters like one of my paternal aunts. I still retain a vestige of my aversion and generally avoid buying arbi but, since the time P has taken over the ‘supply of veggies’ to the kitchen, arbi makes a regular appearance. Not that P loved it earlier. It all happened because I tried making it ‘B’ Style once, and ever since the family is hooked to it. In the South we generally use arbi to make sambar or arbi roast, and both the dishes taste yummy! My daughter is especially fond of the sambar and I of the roast, and the only dish all of us commonly like is ‘khatti arbi’. P generally says – ‘B waala arbi banaa naa’. In case this sounds like an algebraic equation – P is my husband, and B is one of my best friends (Psssst….a lot of it has to do with the yummy lunch box she packs to office:)).

B happens to be a Sindhi friend, and we both have come a long way from being just acquaintances to becoming the best of friends which means that sometimes I can call her at 8:00a.m. saying – Arre yaar!, I do not enough rotis left, could you bring two for me in case you have?, and she knows I will do similar stuff for her (You know? That sounds so much better in Hindi but that’s the essence of it!). I have acknowledged B’s culinary skills in my post on ‘Gutte ki Subzi in green gravy’, and ‘Koki – Sindhi Flatbread’ earlier. Today’s ‘Khatti Arbi’ is yet another delicacy that I first tasted from her lunch box, got crazy over, and took the recipe.

What I really love about Sindhi food is that it is very easy to cook, what I do not love is the amount of fat used:( !! I have made a low-fat version of ‘khatti arbi’, but this one tastes as good as the original.

9 to 10 long plump arbis/colocassias
Salt to taste
A pinch – Turmeric powder
1 tsp – Red Chilli Powder OR to taste
1/4tsp. – Amchoor OR Chaat masala
1 tsp. – Dhania powder – Coarsely ground
1/4 tsp. – Jeera powder
1 tbsp. of Dhania/Coriander leaves to garnish

Pressure Cook arbi till done. Peel and set aside.

Flatten each arbi slightly. The original recipe calls for deep frying or shallow frying the arbis in a pan which renders the arbi crisp.

I greased a baking tray and place the brushed arbi to grill till browned well. I found this good though texture wise this one is a little tough on the exterior. Hmm….I would rather compromise as the difference becomes obvious only when you are told about the method.

Update: Grilling took a good 15 to 20 minutes in my oven.

Mix all the dry ingredients.

Heat a tbsp. of oil. You may splutter jeera if you wish. I just sauteed the arbis alongwith the powders till the arbis are coated well with the powder. You may adjust the quantity of powders to your taste. My chilli powder is the kind that adds more color – Kashmiri.

If you would like to squeeze half a lime over the arbis – this is again optional. I prefer no lime:)

This can be served as a starter if made with small arbis, as a side dish with roti. OK! The Tamilian in me loved it best with……..what else but curd rice:). I served it with rice and matki makhani I posted earlier. I really have to make this at the last moment or hide it somewhere as P and Jr.H gulp it down the moment it is done!

P.S: I really hope the kids will make use of this dishy legacy I am creating for them:)


Vaidehi of Chakli passed me on the ‘Rockin’ Girl Blogger’ award yesterday. Vaidehi’s blog features delicious, simple and authentic Maharashtrian recipes, and I for one am hooked on it! Thanks – Vaidehi! I have updated this on the side bar, and I sincerely think each blog I have visited so far rocks in one way or another – Classic, Punk, Hard! All you ppl in blogosphere deserve this badge!

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Have your say

  1. Hi! Arbi is a nice vegetable, and I never knew one could make sambar out of it, or rather, it’s used in sambar. Khatti arbi is also new for me, and I will be trying it out soon. Yummy looking pictures too:-)

  2. Thanks for stopping by at my blog.I love yours.Your pics are fantastic and you have so many recipes that I know I will love making and devouring.:)

  3. Hi,
    Arbi ki Subzi looks great ..Stir/Fry Arbi is what i like the most with Rotis.
    treasure this friendship as there is whole lot of difference being real friend and virtual friend .
    Hugs and smiles

  4. I bought yest seppamkizangu, love ur version of frying.. I will try soon

  5. Thanks for the Khatti arbi recipe. I can try something different other than our usual sambhar and roast.

  6. I love the fried version too!

  7. I too cook this… your recipe looks nice:)

  8. awesome, awesome, awesome!
    thank you for de-fattening one of my childhood fav dishes, it looks every bit as good as the fried ones:)

  9. Shreya – Thanks! The sambar tastes good too!

    Bhavani – Thank You & do stick around for more:)

    Jaya – Same here! Thank you so much for the virtual friendship – it is as important as the real ones:)

    Cham – Do try!

    Jayasree – Glad to have been able to give another option!

    Rachel – who wouldn’t?!!

    Vani – Thank you! Isn’t it nice the way recipes have travelled from place to place?

    Rashmi – My pleasure! I need to de-fatten them if I have to have them often:)

  10. I loved the idea of baking the Arbi! Very nicely done and they look delicious 🙂

  11. this looks delicious,.specially the colour…


    hey .. Khatti arbi looks very tempting .. I love this veggie .. My hubby’s granaitmom makes raita out of arbi .. tastes great .. will post the recipe sometime

  13. Thanks for the comment! That dish looks really good. I’d never heard of it before reading your post 🙂

  14. that is an unusual way of cooking arbi. thanks for the recipe. it’s a veggie we love.

  15. My mother never cooked arbi as my father didnt like it….:)
    I ate it only at my in-laws, my MIL makes fundoo fry version…..the khatti arbi version looks all savory and pics makes it loveable

  16. I love arbi.Cooking it in the oven..neat idea.Yeap nice combo for curd rice.

  17. a & n – Glad you liked them. Do try!

    Priyanka – Thank U:)

    Veg. Platter – Hey! You better make that raita soon – I am waiting for this recipe – Grandmoms have a way with things that just have to turn out tasty:)

    Katie – This veggie might be a native of India which is why you haven’t heard of it – but trust me! It is great:). Ooops….thanks for visiting me in return:)

    Bee – I am sure you will come up with a yummier looking version I will have to return to! Do try it:)

    Bhags – Now, out with that fundoo fry version:)

    Maheswari – Thanks for visiting – Tamilian taste never changes esp. thayir chaadam:)

  18. that sure looks delicious rachel… i have bought taro roots to make some crisps this weekend:)

  19. oops, sorry abt confusion with names 🙂

  20. beautiful way of cooking arbi! It looks so delicious and tempting. Thanks for the great recipe.

  21. Hi ,
    It is new for me…..Arbi subzi looks great and delicious…..I will be trying it out soon….

  22. I love arbi, Harini, and usually roast it with some spices, even sambar powder if I am pressed for time. The khatti arbi sounds delicious, and you’ve found a great way to make it healthier by baking it. I am so trying this!

  23. White On Rice Couple

    What a great dish and color too. i would love to try to make this one day. It would be a great learning experience for me!

  24. Is arbi as slimy as okra? I’ve grown to love okra over the last few months, but hated it as a kid.

    I am very intrigued by this recipe, Sunshine Mom. I’ll have to go to my Indian grocer to investigate the produce bins more closely.

  25. Sia – Thanks! Can understand your confusion – what with so many bloggers esp. Indian:)

    Uma – My pleasure to share esp. since its tasty too:)

    Sireesha – That’s what I love about this exchange of ideas – it brings to fore so many new ones for each one of us:)

    Vaishali – Hey! I too use sambar powder in so many roasts – it adds so much flavour:)

    White on rice – Glad to bring a new introduction to you. Thanks for the visit too1

    Susan – It is slimier:) But do try it!

  26. Wow!Great looking arbi. :-)Haven’t made them in a while …but what with arbi raining in blogosphere … got to make it soon. 🙂
    And congrats on the award. Both you and your blog rock!

  27. Good one! I love arbi in any form

  28. I used to see colocassia in vegetable
    markets. However, I have not tried it.

    Khatti arbi looks so tasty!

  29. hey! That brings back memories, I am a Sindhi and that’s the way I ate in in Bombay in my dadi’s home!

  30. Harini, this does look good.
    Unfortunately, this is one of those vegetables I really cannot bring myself to like,:)

  31. I love arbi…but never tried this style…thanks for sharing

  32. Arbi looks so spicy..I have not tried cooking arbi till now. You have an award on cooking station.

  33. Sharmila – Thanks! It is also raining laukis, and zebra cakes:)

    Simran – Isn’t this made in Punjab too? Very few seem to like arbis but this one is real good!

    Kumudha – Welcome, and thanks for visiting, and glad you liked what you saw too:)

    Bharti – Thanks for the Sindhi chaap:)

    Aparna – I couldn’t earlier but got used to it later on!

    Easycrafts – Glad you liked it!

    Lakshmi – Thank you so much for passing me on the award! Honoured, dear:)

  34. Thats a great one dear… was having arbi since a long time in the house… was bored with the old recipe… will try this.. thanks for the addition… 🙂

  35. Thanks for stopping by at sindhirasoi,and i m still wondering why u named Ulhasnagar?is it a plain co incidence??coz i belong exactly to that place..Ulhasnagar
    Loved this style of making arbi,anything spicy and tangy is relished by me…..

  36. first time here very impressive with yummy recipes.It only once i cooked arbi and it became full flop never brought it after that. but this dish from arbi looks yum.. thanks.

  37. Anisheetu – I hope you tried and enjoyed it! Do let me know:)

    Alka – Thanks for coming over:) I mentioned Ulhasnagar quite unintentionally:) I love the recipes you have there!

    SMN – Thanks for visiting, and I am so glad you find my recipes yummy:) Hope you try them!

  38. I never eat or tried this vegetable, BTW looks good, tasty!!!

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