Dum Ki Arbi ~ Fried Arbi in a rich Gravy!

Dum Ki Arbi

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Dum Ki Arbi is a delicious North Indian Gravy cooked with deep-fried Colocasia. Taro or Colocasia is a root vegetable that has many nutritious reasons for us to include more often in our diet.

Dum Arbi is the dum cooked gravy in a creamy base with fried arbi in it. Arbi is referred to by various names like Arvi or Taro or Colocasia, Chemagadda (Telugu), Seppankizangu (Tamil) is one of my favorite vegetables to cook. We have always only cooked this root vegetable as a stir fry. We end up making a deep-fried side dish, sometimes as a shallow-fried dry saute.

Even since I heard Hubby Dear talking about the Dum Arbi that he had eaten in Delhi, I wanted to try it myself. I checked a recipe from Sanjeev Kapoor and adapted it to our taste.

More healthy stuff on Taro:

Taro is a tropical plant popular for its edible corm, its leaf. Typical of leaf vegetables, taro leaves are rich in vitamins and minerals. They are a good source of thiamin, riboflavin, iron, phosphorus, and zinc, and a very good source of vitamin B6, vitamin C, niacin, potassium, copper, and manganese. Taro corms are very high in starch and are a good source of dietary fiber.

One caution that people having kidney disorders, gout, or rheumatoid arthritis may have to follow is to make sure to include milk or other calcium rich food along with this vegetable. This is to prevent the risk posed by ingesting oxalate ion. Calcium reacts with the oxalate to form calcium oxalate which is very insoluble. – Source Wikipedia

I checked the various ways to cook this vegetable. We have always made a dry roast or Seppankizangu Puli Kuzhambu, it was nice reading about the famous Chembila curry of Kerala or Patra of Gujju cuisine?

Finally, when I declared to hubby dear that I am going to make this for dinner, he looked dismayed as he planned to take Konda for swimming. Boy, did two left hands suddenly crop up! My twins suddenly realized that they loved their momma very much and wouldn’t let me a sec away.

I was looking at the time and dreading the impending catastrophe was going to fall on me. Somehow, I finally managed to rope in somebody to distract the kids and in a marathon run, completed the dinner. In fact, I had that extra few mins for a photo session.

Ingredient picture for the gravy:

Finally, I was eagerly waiting for hubby dear’s reaction on eating this Dum Ki Arbi. Certainly didn’t expect his reaction. It surely was funny as he said he actually didn’t remember however this gravy was very delicious!

Other avatars of arbi always on my mind:
Seppankizangu Fries
Arbi Deep fry with Idli batter
Taro Stir Fry
Arbi / Colocasia / Samagadda Deep fry

Dum Ki Arbi ~ Fried Arbi in a rich Gravy!

Dum Ki Arbi is a rich creamy gravy made with Fried Arbi in an onion cream Gravy. This is cooked in a dum to become very creamy as a side dish for rotis.
Course Main Dish - Gravies
Cuisine North Indian
Keyword Creamy Gravies, Rich Creamy Gravies
By Cook Method Pressure Cooker, Stovetop
Occasion Weekend Special
By Diet Kid Friendly
Dish Type Gravy Side Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Pressure Cooking Time for Arbi 15 minutes
Total Time 45 minutes
Servings 4 people
Author Srivalli


  • 250 gms Arbi / Colocasia
  • 1 cup Onions
  • 1/2 tsp Ginger Garlic Paste
  • 2 cups Curds / Yogurt
  • 2 tsp Poppy Seeds / Khus Khus
  • 1.5 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • A Pinch Turmeric Powder
  • 1/2 tsp Garam Masala Powder
  • 1/4 tsp Nutmeg Powder
  • 2 Green Cardamoms
  • Salt to taste
  • 2 tsp Cooking Oil
  • 2 tbsp Cooking Oil for deep frying
  • 1/4 cup Fresh Cream


  • Wash, soak, and rub the arbi to remove the mud if any.
  • Take it into a pressure cooker and cook until it reaches the first whistle.
  • To prevent the arbi from getting mushy, I remove it at the stage when it is about to go for the first whistle.
  • When the pressure falls, run the arbi in regular water so that it becomes easy to peel the outer skin.
  • Chop them to 2" size pieces as in the picture.
  • Meanwhile, boil one cup of water and drop the chopped onions. When the water comes to a boil, allow the onions to boiling for 5 mins. Then drain and keep it aside.
  • If you have ginger garlic paste, you can use it, else you can grind fresh paste along with onions to get a puree.
  • Dry roast the poppy seeds and soak in water for grinding it into a smooth paste.
  • Whisk the yogurt along with red chili powder, cumin powder, and turmeric powder. Keep it aside.
  • Heat a nonstick pan with oil, add green cardamoms, saute for a min, then add onion paste. Sauté till light golden brown. Then add ginger-garlic paste and coriander powder. Mix well.
  • Stir in poppy seeds paste and cook for about 5 mins.
  • When the onion paste is getting cooked, heat a Kadai with little oil, to deep fry the half-boiled arbi. Fry them till crisp and golden brown. Drain onto a kitchen towel and keep aside.
  • Once the onion paste is well cooked, add the whisked yogurt, bring it to a boil. Add about 1/2 cup water along with fried arbi, grated nutmeg, garam masala powder, and salt.
  • Cover the pan with a tight-fitting lid and simmer for thirty minutes. Dum can be done by covering with aluminum foil or sealing the lid with wheat flour dough so that the aroma does not escape. Since I didn't have either on hand, I just inverted a heavy pressure pan on it. This also allowed me to stir in between. This has to be little on the gravy side, mine got very thick, though it tasted yummy.
  • Just before serving open the lid and stir in fresh cream.


Before chopping arbi, always pat dry the knife, board to prevent the arbi from becoming sticky.
As it is hard to get a smooth paste of poppy seeds, I normally make a powder and stock in the fridge.
Use oil as just required for deep frying as arbi tends to disintegrate.
Tried this recipe?Mention @cooking4all or tag #cooking4all!

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  1. I had Arbi for the first time at a friend’s place, it was Arbi Fry, loved it! I’ve never tried making it at home, should start with yours…looks good!

  2. Dum ki Arbi looks delish Srii.. nice and rich way to enjoi my fav arbi..;)..
    Thanks for dropping by Srii, ur Dosas are on their way.. will reach u soon..;)..Yes da, I do have some events lined up at the end of the year.. I put them so that all of us have ample time to prepare and cook accordingly.. and also to remind myself.. I am a bit forgetful..at times…:(


  3. Very interesting. I’ve never tasted this and I didn’t know it was called arbi in India either. Your recipe sounds like it would be good.

  4. Looks lovely, Sri…..and that’s a nice way to use arbi.
    BTW to remove the skin easily, just make a few sharp incisions with a knife on the arbi…pop it into the microwave until it is cooked….and then remove the skin (there’s no need to use water)…..hope this helps…

  5. mercy my lady, mercy!!! i have added ur MEC in my blog, plz dont give me this big punishmenet of making cake in MW for my small crime!!!!

  6. Namratha, arbi fries are ultimate..can’t beat them..this gravy is good too as it has fried peices…do try you will love it!

    kamala, thnak you!

    Nithu, if you love arbi fry then you will love this!…do try

    Kalai, thank you..glad you like it..

    Lavi, good..try and let me know

    Uma, thank you..glad you like them

    Siri, yeah its nice to cook this way too…its my pleasure you know…thank you..

    it was great to know abt your events..way to go..

    Divya, thank you..you will love it

    Annu, thanks..have given the details in your blog

    Mansi, then I highly recommend you do!

    Kalyn, thank you…if you are able to access this, then pls do try it out…it is really good

    Nags, hey then its high man..:)

    AnuZi, thank you..if you plan well this is so simple

    Jayashree, yep..it tasted great…and thanks for the wonderful tip,…will try it next time

    sra, really??..glad you find it useful..but read jayashree’s tip..it sounds so easy..will try that and let you know

    Sia, no no..no mercy..this calls for serious punishment and only retribution is to bake a cake in mw…:)…and its not a small crime…your page is so famous and you didn’t list this..:PPP…

    well since you are a dear friend..maybe this time I let you go free..but do promise to praise the laurels of this event!!..:))

    jayasree, thank you..glad you liked it…

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