Himachali Arbi ka Madra (Colocasia Curry)


Servings: 4 people
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Madra or a curd-based curry is an integral part of the Himachali dham served during festivals and special occasions. Arbi ka Madra is one such curry. Tender colocasia in an aromatic curd-based gravy. Try out the recipe for the wholesome dish from the Indian state of Himachal Pradesh.
Ingredients
- 500 gms arbi (taro root)
- 1 cup thick curd
- 1 tbsp coriander powder (dhania)
- 1/2 tsp turmeric powder (haldi)
- 1 tsp Kashmiri red chilli powder
- 4 tbsp mustard oil
- 1 bay leaf (tej patta)
- 1" cinnamon stick
- 1 black cardamom
- 3 green cardamoms
- 5-6 peppercorns
- 5 cloves
- 1 tsp cumin seeds (jeera)
- 1/8 tsp fenugreek seeds (methi dana)
- 1/2 tsp carrom seeds (ajwain)
- 1/4 tsp asafoetida (hing)
- 1/2 cup onion finely chopped
- 2 tbsp ginger garlic paste
- 1 medium tomato chopped
- 1 tsp salt or to taste
- 1 tsp coriander leaves for garnish
Instructions
- To begin, peel and wash the arbi. Cut into bite-sized pieces if they are too large. Don’t make them too small since they shrink while frying.
- Heat mustard oil to smoking point and let it cool a bit. Shallow-fry the arbi pieces on medium to low flame until they colorize and are almost cooked. Add a bit of salt while shallow frying for added taste. Remove and keep aside.
- In the meantime, prepare the curd mixture. Add coriander powder, turmeric powder, and Kashmiri red chilli powder to thick curd. Mix well and keep aside.
- Using the same oil you fried the arbi in, add in bay leaves, cumin seeds, cinnamon stick, black cardamom, green cardamom, peppercorns, and cloves. Allow them to crackle.
- Keeping on low flame, add fenugreek seeds, carrom seeds, and asafoetida. Mix well.
- Now add the chopped onion and saute until translucent.
- Add the ginger garlic paste and saute until the onions colorize.
- Next, add the chopped tomatoes with salt. This helps the tomatoes cook faster. Saute until the tomatoes are cooked.
- Add the curd mixture and mix well. Continue stirring until it comes to a boil. Saute until you can see oil appearing on the sides.
- Finally, add the fried arbi. Mix until well-coated. Cover with a lid and cook for 4-5 minutes so that the arbi to absorb the flavors. This will also ensure that the arbi is completely cooked. Check the salt and add more if required.
- The Arbi ka Madra is ready to serve. Garnish with chopped coriander leaves. Enjoy with rice or rotis.
Video
Notes
- Traditionally, ghandyali or large arbi is used but you can also use the smaller arbi.
This blog post is part of ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Mads’ Cookhouse.
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September 19, 2025 @ 10:34 pm
I’ve always made only fry with Arbi. Never tried Arbi gravy. Thanks for sharing the recipe aunty.
September 21, 2025 @ 11:13 am
Madhu Ma’am, you always make the most boring/dreaded vegetable look and possibly taste awesome! You’ve elevated the humble Arbi to new heights with this recipe!
September 21, 2025 @ 1:36 pm
I have tried the big arbi from Uttarakhand and it’s really tasty. I will try this recipe as well.
September 21, 2025 @ 7:44 pm
I love this root vegetable and have been making curries but this Himachali version look so appealing , I am soon going to try it this way.
September 23, 2025 @ 11:17 am
I have never tried.. but your recipe definitely is tempting me to try!
September 23, 2025 @ 11:17 am
I have never tried.. but your recipe definitely is tempting me to try! Thank you!
September 23, 2025 @ 12:17 pm
Arbi no one is ready to eat in my house, if I look back my mom used to make it at home… sasural wale bilkul nahi khate … and with time I forgot its taste…. 🙁 I will come and have it at your place soon.
September 23, 2025 @ 9:19 pm
Made a note of this . And preparing it very soon. Looks tempting and delicious
September 24, 2025 @ 12:17 pm
Arbi can have this much delicious recipe!!! Wow!! Going to try
September 24, 2025 @ 12:33 pm
I avoid eating Arbi since it feels sticky. Since it’s fried here, I can certainly give this a try. The gravy has such wonderful spices, this dish must smell divine while cooking!
September 24, 2025 @ 2:21 pm
I have had arbi in different forms like cyrry and fried but haven’t tried with curd. This looks tempting!
September 24, 2025 @ 4:09 pm
Arbi is one vegetable I have to steer clear of. It itches my throat so bad that I have given up trying to eat it. Your recipe looks delicious as always, Madhuji.
September 25, 2025 @ 12:40 am
oh this looks and sound yum! we’ve only always made arbi in one way in out home, but this seems a delicious recipe to try!
September 25, 2025 @ 12:59 am
This recipe looks absolutely delicious! I love how you’ve explained the steps clearly, making it easy to recreate at home. The flavors of Himachali cuisine always fascinate me, and your madra recipe makes me want to try it immediately!
September 25, 2025 @ 7:54 am
I haven’t tried this Himachali version but my mom makes a spicy Bengali Dum, which I absolutely love!
September 25, 2025 @ 8:26 am
It’s one of my favourite vegetables. I will definitely try out this yummy recipe thanks for sharing aunty