Arbi-Methi Kadhi

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 5 - Colocasia roots, boiled with their skins.
  • 1 bunch - Methi (fenugreek) leaves, chopped
  • 1 cup - Soy yogurt
  • 1 tsp - Canola or Vegetable oil
  • 1 tsp - Mustard seeds
  • 1 - Medium onion, thinly sliced
  • 5 cloves - Garlic, minced
  • 1 tbsp - Grated ginger
  • 2 heaping tsp - Tava masala
  • 1/2 - 1 tsp - Red chilli powder
  • 1/2 tsp - Turmeric
  • Salt to taste

How to Make Arbi-Methi Kadhi

  • Boil the colocasia. To test if done, pierce one of the roots with a fork in the center.
  • If it goes in fairly easily, it's done.
  • Set aside to cool before you peel them and then cut into 1/2 inch chunks.
  • Heat oil and splutter mustard seeds, add onions and stir fry until translucent and soft.
  • Add ginger, garlic and stir for another minute.
  • Add the methi leaves and stir for a few minutes until they begin to wilt.
  • Add the tava masala, turmeric and chilli powder and stir in.
  • Add about 1/2 cup of water, cook covered until the methi leaves are almost tender, for around 10-15 minutes.
  • Add the soy yogurt and the colocasia pieces and stir well.
  • If the kadhi is too thick, add some water and salt.
  • Serve with khichdi.
  • Recipe courtesy: Holy Cow Vegan.