Savory Arvi and Broccoli Medley

Posted by Sundari Dasi on

Savory Arvi and Broccoli Medley

When I carve up some potatoes, this is what I create! Arvi, also known as Colocasia roots. Not only are they delicious, but they also surpass potatoes in taste, texture, and, most importantly, nutritional content. The slimy, gel-like texture of Colocasia roots contributes to their healing effect on the gut. These roots have the potential to improve gut health, alleviate constipation, and soothe the digestive system.


In Ayurveda, Colocasia roots are considered to have a sweet taste (madhura rasa) and possess cooling properties (shita virya). They are known for their post-digestive effect (vipaka), which is also sweet. According to Ayurvedic principles, Colocasia roots balance Vata and Pitta doshas, making them suitable for individuals with imbalances related to these constitutional elements. It is a good source of vitamins like vitamin C, vitamin B6, and folate. It also contains minerals such as potassium, magnesium, and iron.



  • 2.5 cups of arvi/colocasia root, nicely peeled and thinly sliced (about 2 mm thickness)
  • 1.5 cups of broccoli, thinly sliced
  • 2 tbsp ghee/coconut oil
  • 1 tsp Kashmiri Lal Mirch powder
  • 3/4 tsp turmeric powder
  • 3/4 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp white poppy seeds
  • 1 tsp shredded coconut


  • Heat an iron skillet, add ghee, and introduce the sliced arvi roots. Sauté for about 3 minutes over medium-high heat, then cover with a lid for about 5 minutes. 
  • Open the lid, increase the heat, and continually toss and mix the arvi slices for an additional 3 minutes, ensuring golden, lightly crisp edges. Pierce the arvi with a knife to check for tenderness. Add all the spices and salt, mix well, and then incorporate the sliced broccoli.
  • For the final touch, mix and toss on medium-high heat until the spices are thoroughly blended ( about 1 minute, broccoli can be lightly cooked but need not be tender, they need to little crunchy and not loose their fresh green color as seen in the image). Turn off the heat and drizzle in the poppy seeds and shredded coconut.
  • This recipe yields 4 medium servings and 2 large. 


Enjoy this flavorful dish as a side for lunch or pair it with freshly made jowar roti, any flatbread, or serve it alongside boiled quinoa or red rice and a dollop of ghee on top. 

This recipe leans towards Kapha pacification and may elevate Pitta due to the inclusion of Kashmiri Lal Mirch powder. If you're an individual with Pitta imbalances, consider balancing the spice by reducing or omitting it. However, all the other spices are beneficial for individuals with Vata, Pitta, or Kapha constitutions.( you may add a 1 tsp of pepper powder)

After exploring the enriching world of Ayurveda through this recipe, I encourage you to try it out and share your feedback in the comments below. For more insights into Ayurvedic wisdom and practical applications, explore additional blogs on my page. Let's continue our journey of learning and applying Ayurveda in our day-to-day lives. Until next time, wishing you vibrant health and wellness.

Signing off with warmth and wellness,

Sundari Dasi

Certified Ayurveda Wellness Consultant

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