Radha Ashtami is one of the most celebrated festivals in the sacred land of Braj, which includes Mathura and Vrindavan. Devoteees who worship Radha Rani fast, go to temples, and make special sattvic bhog to give as prasad. Dahi Arbi (Colocasia Root in Yogurt Gravy) is a traditional meal that stands out from the rest.
This easy but tasty meal is a good example of Braj’s spiritual food culture. This is the favourite food of Shri Radha Rani. It is light, sattvic, and great for fasting when you don’t add onion or garlic. Yogurt cools you down, and arbi has an earthy taste that makes this dish both good for you and delicious.
This blog will tell you everything you need to know about Radha Ashtami and the Dahi Arbi recipe, including its cultural significance, the ingredients, the steps to make it, variants, health advantages, and how to serve it.
Significance of Radha Ashtami
The Ashtami Tithi, or eighth day, of the Shukla Paksha in the month of Bhadrapada is when Radha Ashtami is celebrated. It symbolizes the arrival of Radha Rani, who is Lord Krishna’s wife. People in Braj, especially Barsana, where Radha was born, celebrate Radha Ashtami with as much fervor as they do Janmashtami.
On this day, people who follow the Sanatan Dharm cook sattvic cuisine, perform bhajans, and give bhog (food offering) to Radha Rani. People make traditional dishes like Dahi Arbi, kheer, malpua, and singhare ki puri because they think she will appreciate even the simplest gift done with a pure heart.
Why Dahi Arbi for Bhog?
- Sattvic and vrat-friendly – No onion, garlic, or heavy masalas.
- Cooling for the body – Curd balances the heat of fasting days.
- Light yet filling – Keeps energy levels steady during the vrat.
- Traditional Braj recipe – Passed down for generations in Mathura & Vrindavan households.
- Prasad quality – Simple, pure, and easy to digest.
Ingredients (For 3–4 servings)
- 250 g Arbi (Colocasia root)
- 250 g Fresh curd (dahi)
- 2 tbsp Desi ghee
- 1 tsp Cumin seeds (jeera)
- One tsp Coriander powder (dhania powder)
- 1 tsp Black pepper powder
- ½ tsp Dry ginger powder (saunth)
- Rock salt (sendha namak) – as per taste
- Fresh coriander leaves – for garnish
(Tip: For vrat, only sendha namak is used, never regular table salt.)
Step-by-Step Recipe
Step 1: Boil the Arbi
- Clean arbi well to get rid of dirt.
- Boil in water until soft but not mushy.
- Cut into medium-sized pieces and peel.
Step 2: Prepare Yogurt Mixture
- Whisk the curd until it is smooth.
- Add dry ginger, black pepper, coriander powder, and rock salt. Combine well.
Step 3: Tempering in Ghee
- In a kadhai or pan, melt the ghee.
- Let the cumin seeds sputter after adding them.
- Add pieces of arbi and cook them until they are golden brown.
Step 4: Add Yogurt Mixture
- Turn down the heat and add the curd with spices.
- Keep stirring to keep the curd from breaking up.
- Cook for 4 to 5 minutes, or until the flavours mix and the gravy thickens.
Step 5: Garnish & Serve
- Put out the flame.
- Add fresh coriander on top.
- First, give it to Radha Rani as bhog, and then enjoy it with your family.
Serving Suggestions
- When you’re fasting, serve it hot with singhare ki puri, rajgira paratha, or kuttu ki roti.
- It also goes well with steamed samak rice (vrat ke chawal).
- You may serve it as a side dish with other vrat foods like aloo sabzi, paneer curry, or sabudana khichdi.
Tips for Perfect Dahi Arbi
- Always whisk the curd well so that it doesn’t have any lumps.
- When you add the curd, keep the flame low so it doesn’t get hard.
- To bring out the flavour of the arbi, fry it gently in ghee.
- Use sendha namak just for vrat.
- Don’t simmer it for too long; it should stay light and creamy.
Variations of Dahi Arbi
- Without frying: Some folks add boiling arbi straight to curd to make it lighter.
- With Green chilies: If allowed in vrat, add slit green chilies for more heat.
- Arbi Curry Style: If you want a thinner gravy, add additional curd or water. Serve it like curry.
- Dahi Arbi with Makhana: A festive twist with roasted makhanas added.
Health Benefits of Dahi Arbi
- Helps with Digestion: Probiotics in yogurt are good for your gut.
- High in Fiber: Arbi keeps you full for a long time.
- Cooling Effect: Great for keeping your body temperature stable during vrat.
- Gives you energy: gives you carbs that keep you going.
- Vrat Friendly: Gives you energy without making you feel heavy.
Cultural Essence of Braj’s Food
Food in Braj is never only about taste; it has a spiritual connotation. Every meal is made with love, as if it were a gift to Radha and Krishna. Dahi Arbi embodies the essence of simplicity, purity, and divine sustenance. Even today, on Radha Ashtami, families in Mathura, Vrindavan, and Barsana lovingly make this dish to keep the custom alive and show how much they care.
Conclusion
This Radha Ashtami, make the real Braj-style Dahi Arbi Bhog and give it to Radha Rani with love. Not only do the sattvic flavors of this dish taste good, but they also bring you closer to the heavenly spirit of Braj. It’s the best pick for vrat because it’s light, chilled, and good for you. Make it at home, share it with your Loved ones, and let the holy spirit of Radha Ashtami permeate your kitchen with love.
On the auspicious occasion of Radha Ashtami, you can chant mantras like “Om Hnim Shri Radhikaayai Namah” or “Om Vrishabhanujaye Vidmahe Krishnapriyaayi Dhimahi Tanno Radha Prachodayat”, which may bring you wealth, prosperity and success in all your endeavors. Apart from this, one can also recite mantras like “Shri Radhaayi Swaha” and “Tapt-Kanchan-Gaurangi, Radhe Vrindavaneshwari, Vrishabhanu-Sute Devi, Pranamami Hari-Priya”.
