Low Sodium Arbi Sabzi
Discover this delectable and health-conscious recipe for **Low Sodium Arbi Sabzi**, a flavorful twist on traditional taro root curry. Perfect for those watching their sodium intake, this dish relies on aromatic spices like coriander, cumin, and asafoetida to build depth and complexity without excessive salt. The arbi is first boiled to tender perfection, then pan-fried to a golden crisp and coated with a vibrant blend of turmeric, red chili, and garam masala. A touch of zesty lemon juice and a garnish of fresh coriander leaves complete the dish, creating a wholesome and satisfying meal that pairs beautifully with chapati, rice, or as a standalone bite. Ready in under an hour, this low-sodium, gluten-free recipe is your go-to choice for a healthy yet indulgent Indian side dish.
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Recipe Information
Ingredients
- 500 grams Arbi (Taro Root)
- 2 tablespoons Vegetable Oil
- 1 teaspoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Ginger-Garlic Paste
- 0.25 teaspoon Asafoetida (Hing)
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Garam Masala
- 1 tablespoon Lemon Juice
- 2 tablespoons Fresh Coriander Leaves
Instructions
Wash the arbi thoroughly and boil them in water until they are about 80% cooked, which usually takes about 10 to 12 minutes. Drain and let them cool slightly.
Peel the arbi and cut them into bite-sized pieces.
Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat.
Add the coriander seeds and cumin seeds to the hot oil and allow them to sizzle for about 30 seconds until aromatic.
Add the asafoetida and ginger-garlic paste. Saute for about 1 minute till the raw smell goes away.
Stir in the turmeric powder, red chili powder, and coriander powder, then add the cut arbi pieces. Mix well to coat the arbi with the spices.
Cook the arbi on medium heat, stirring occasionally, for about 15-20 minutes until they turn crispy and are fully cooked. If they stick to the pan, you can sprinkle a little water and continue cooking.
Once the arbi is cooked, sprinkle in the garam masala and mix well.
Turn off the heat and add the lemon juice, mixing it gently into the sabzi.
Garnish with fresh coriander leaves before serving.
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 182.3 g | 66% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 3.2 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3190 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
