Arbi Ka Achaar Recipe (Instant Colocasia pickle)
Partially cooked colocasia slices mixed with nigella, mustard powder, fenugreek powder and more to create a instant pickle.
Arbi Ka Achaar Recipe is an instant pickle recipe made using arbi or colocasia. Many associate colocasia with the weight gain due to the higher amount of carbs in it, however it has many health benefits. Colocasia has higher amounts of dietary fibre making it beneficial for gastrointestinal health, also if taken in moderation it helps in lowering the blood pressure keeping the heart healthy. Arbi Ka Achaar Recipe uses simple flavourful ingredients to make this instant pickle. The addition of carom seeds or ajwain helps in better digestion of the colocasia.
If you like this recipe, try more recipes like :
- 500 grams Colocasia root (Arbi) , partly boiled and sliced to roundels
- 2 teaspoons Ajwain (Carom seeds)
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1/2 teaspoon Kalonji (Onion Nigella Seeds)
- 1 teaspoon Methi Powder (Fenugreek Powder)
- 1 teaspoon Mustard powder , (yellow)
- 1.5 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Asafoetida (hing)
- 3 tablespoons Vinegar
- 3 tablespoons Mustard oil
- Salt , to taste
How to make Arbi Ka Achaar Recipe (Instant Colocasia pickle)
To begin making Arbi Ka Achaar Recipe (Instant Colocasia pickle), pressure cook the arbi or colocasia for one whistle using a pressure cooker. Remove the skin and cut into thick rounds and keep aside.
Heat the mustard oil in a wide pan and let it smoke till hot.
Once smoky hot, add the asafoetida, cumin, fenugreek and nigella seeds, let it splutter for few seconds.
Lightly crush the carom seeds between your palms and add it to the pan.
Add the diced arbi pieces, and gently coat it with the tempered spices.
Cook the arbi till it becomes slightly crisp on the outide, occasionally stirring in between. This will take 10 minutes.
Add in the red chilli, turmeric, yellow mustard powder, season with salt and cook the arbi till done.
Once the arbi is fully cooked, switch of the heat and bring it down to the room temperature.
Add the vinegar, mix well and let it rest for 2 hours to soak in all the spices of arbi/colocasia before serving.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.