By Aditi Saraswat
October 14, 2026
Navratri meals often depend on potatoes and fried snacks, but arbi or taro root offers another way to add variety to your everyday vrat menu. This arbi kadhi pairs soft colocasia with tangy yoghurt gravy and uses kuttu atta in place of besan to get the thickness, with a tempering made of ghee for extra flavour.
2 medium arbi (colocasia roots), boiled and peeled 1 cup plain yoghurt, whisked 2 tbsp vrat-approved buckwheat flour (kuttu atta) 1½ cups water 1 tsp ghee ½ tsp cumin seeds 1 green chilli, finely chopped ½ tsp grated ginger ¼ tsp black pepper powder Rock salt (sendha namak), to taste 1 tbsp chopped coriander leaves (optional, if permitted)
Boil or pressure cook the arbi until it turns soft, then peel and slice it. Do not overboil or overcook, as the pieces will turn very mushy and will not hold their shape.
In a bowl, whisk the yoghurt, kuttu atta and water until you get a smooth, lump-free mixture. It helps in making the creamy base for the kadhi.
In a deep pan, heat ghee and add cumin, green chilli and ginger. Let everything splutter, then sauté for a short span until aromatic.
Lower the flame and slowly add the prepared yoghurt mixture, mixing constantly. Add sendha namak and black pepper, then let it simmer until it gets a bit thickened.
Now, add the sliced arbi and let it simmer again for 5–7 minutes so it soaks up the tangy gravy. Garnish with chopped coriander, if allowed, and serve warm.