Aug 202014

Arvi or arbi (colocasia) is a root vegetable that is a favorite in our home. Called as chamadumpa in telugu, we love eating this curry with sambar and dal. Honestly, this curry tastes best when prepared in a good and generous amount of oil, roasted on a low flame. For this reason, I do not make it often at home, but when I do I make sure I make it with a good amount of oil 🙂

Here I have shared 2 of my arbi recipes – arbi roast and arbi tandoori. Arbi roast is a simple tangy arbi curry and arbi tandoori as the name suggests is traditionally prepared in an oven. But, I have shared the recipe made on stove top as we normally do not have tandoors at home.

Arbi tandoori can be served as curry and also as a starter or sArbi roastide dish. It can be had by itself, but you can even prepare a curry and serve along with rice.


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Serves: 2

Cooking time: 15 mins

Preparation time: 30 mins


Arvi/ChamaDumpa – 2 cups (washed well and cut into big chunks)

Oil – 3-4 tbsp

Cumin seeds/jeera – 2 tbsp

Asafoetida/hing – ½ tsp

For marination:

Yogurt/curd – 1 cup

Besan/gram flour – 2 tbsp

Coriander leaves – ¼ cup (finely chopped)

Garam masala powder – ½ tsp

Chat masala powder – ½ tsp

Kasoori methi/dry fenugreek leaves – ½ tsp (optional)

Turmeric powder – 1 tsp

Chilli paprika/red chilli powder – 1 tsp

Pepper powder – ½ tsp

Salt – to taste

Ajwain/carom seeds – ½ tsp


  1. Pressure cook the arvi/chaamadumpa for 3 whistles, peel them and place aside.
  2. Mix all the ingredients under ‘for marination’, add the arvi pieces to this and give a good mix.
  3. Place this in the refrigerator for about 30 mins.
  4. Heat oil in a pan and add the jeera and hing. Fry for a minute.
  5. Add the marinated arvi pieces and do not stir for about 2-3 minutes or until a nice coating forms on the arvi.
  6. Fry them till they turn golden brown on all sides.
  7. Remove and serve as side dish or as a starter.

 Note: You may use hung curd to get a thick marination.

Another easy and quick recipe with arbi or arvi is Arbi roast. This can be served with sambar and rasams along with any papads on the side.


Arbi roast




Arvi/ChamaDumpa – 1.5 cups (washed well)

Oil – 2 tbsp

Tamarind pulp or extract – 1/4 cup

Chana dal or senaga pappu – 1 tsp

Urad dal or mina pappu – 1 tsp

Mustard seeds – 1/2 tsp

Asafoetida/hing – ½ tsp


Turmeric powder – 1 tsp

Red chilli powder – 1 tsp

Curry leaves – 5

Dry red chili – 1

Salt – to taste


  1. Pressure cook the arvi/chaamadumpa for 3 whistles, peel them and cut into bite size pieces.
  2. Place aside.
  3. Add the red chili powder, turmeric powder, salt to the tamarind pulp.
  4. Mix well and place aside.
  5. Heat a pan or kadai (preferably a non stick one) and once hot add 2 tbsp of oil.
  6. Add the arbi pieces and cook on medium low heat till it is well roasted.
  7. Reduce the flame and add the prepared tamarind pulp.
  8. Let it cook on low flame till all the tamarind pulp is absorbed by the curry.
  9. Once the curry appears dry, mix it gently and cook for another minute.
  10. Remove from heat.
  11. For the tadka, heat oil in a pan and add the chana dal, urad dal, mustard seeds and hing.
  12. Let the dal change color.
  13. Add the curry leaves and red chili. Remove from heat and add this mixture to the prepared curry.
  14. Mix well and serve when hot.

This curry is best served when it is still hot. It goes well with sambar rice, bisibele bath and any dal preparations.

  3 Responses to “Arbi roast”


    Never heard this…looks delicious though will try to look in shops….its called Arvi is it?

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