Arbi Balls

Arbi balls are made with arbi, bread crumbs and other spices. It’s a modified recipe of arbi roast. Arbi roast is made without adding bread crumbs.


  • Arbi [Taro Root] (300 gm)
  • Bread Crumbs (1/2 cup)
  • Red Chili Powder (2 tsp)
  • Oil (12 tsp)
  • Salt (to taste)
  • Curry Leaves (few)
  • Turmeric Powder (1/2 tsp)
  • Hing [Asafoetida] (Powder, 1/4 tsp)

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Category: Lunch \ Dinner

Cuisine: Indian

Serves: 2


  • Pressure cook arbi by adding 1 and a half cup of water.
  • Cook to 3-4 whistles.
  • Peel off the skin and add salt, red chili powder, hing, and turmeric powder and mash well.
  • Add bread crumbs and mix altogether.
  • Rub your palms with little oil and make small lemon sized balls.
  • Add oil to a shallow skillet and add the curry leaves.
  • Sautee for a minute and set aside.
  • Add the balls and allow it to cook for 5 minutes.
  • Gently flip over after 4-5 minutes and cook till they are crisp.

Step by step pictures of the recipe:

Pressure cook arbi for 3-4 whistles.
Cooked arbi.
Peel-off the skin.
Add salt, hing, red chili, and turmeric powder.
Mix altogether well.
Add bread crumbs.
Mix bread crumbs.
Make lemon-sized balls.
Sautee curry leaves in oil.
Cook arbi balls till they are crisp.
Gently flip the balls and cook on all the sides.


  • Bread crumbs can be substituted with chick pea flour.
  • While cooking arbis it should not be under cooked or over cooked.


Avial is a simple mixed vegetable cooked in a coconut gravy with curd and seasoned with coconut oil and curry leaves. My grandma used to add some chopped tomatoes and beetroot to get the pink color which was loved by all in our family. But, here I have given the authentic recipe without beetroot.


  • Pumpkin (white, long cut, 2 cups)
  • Coconut (grated, 1 1/2 cups)
  • Carrot (long cut, 1 cup)
  • Beans (long cut, 1 cup)
  • Coconut Oil (1 tbs)
  • Green Chilies (3)
  • Drumstick (1/2 cup)
  • Curd (1/2 cup)
  • Banana (raw, long cut, 1/2 cup)
  • Brinjal (long cut, 1/2 cup)
  • Potato (long cut, 1 cup)
  • Jeera [Cumin] (seeds, 1 1/2 tsp)
  • Salt (to taste)
  • Curry Leaves (few)

Prep time: 20 minutes

Cook time: 50 minutes

Total time: 1 hr and 10 minutes

Category: Lunch \ Dinner

Cuisine: South Indian

Serves: 4


  • Add water to a skillet and add Pumpkin, potato, carrot, yam, brinjal, banana, beans, drumstick, and salt.
  • Cover with a lid and cook on a low flame.
  • Cook for 10-15 minutes or till the vegetables are cooked.
  • Grind grated coconut, green chilies and jeera to a coarse consistency.
  • If water is required add few teaspoons of water to adjust the consistency.
  • Make some space in the center of the pan and add coconut oil and in the same oil add curry leaves.
  • Switch off the flame and after 10 minutes add curd.

Step by step pictures of the recipe:

Cook the vegetables in a skillet and add some water.
Cover with a lid and cook for 10-15 minutes.
Grind coconut, jeera and green chilies to a coarse consistency.
Add the mixture to the cooked vegetables.
Make space at the center and add coconut oil and curry leaves.
Add curd once it is cooled.


  • While cooking vegetables neither it should be over cooked nor under cooked.
  • Whisk the curd before adding to the cooked vegetables.
  • Fresh curd is preferred always.