My 217th recipe, "Seppankizhangu Roast", an easy and super delicious side. It is so strange that the Seppankizhangu Roast recipe had to wait until 216 other recipes got into my blog. This recipe is by far the most frequently made side at my home. No week will fly past without featuring Sambar and Seppankizhangu Roast for lunch. Such is my love for this roast and since marriage RK has fallen in love too.
It is one of the most easiest recipes I make. That is the reason why I was thinking for so long before posting it. Though it is simple to make, RK has said that he has not tasted this prior to marriage. So thinking that this veggie is not popular with all families, I decided to make a blog post to share my love with everyone. It is spicy and cripsy on the outside. And combined with the smooth texture of the cooked arbi, it is very delicious and the perfect side for any South Indian rice, especially, Sambar 😉
- 3 Arbi | Colocasia | Seppankizhangu | Taro Root
- 3 tsp Sambar powder (adjust per taste)
- ½ tsp Salt (adjust per taste)
- ¼ tsp Turmeric powder
- 4 Tbsp Oil
- First wash and pressure cook the arbi for 2 whistles or until done. Let the pressure subside before opening the lid of the cooker. Peel the skin of the arbi and slice it into thick pieces.
- In a plate, add the sambar powder, salt and turmeric powder. Sprinkle sufficient water (about 2-3 Tbsp) and make it into a thick paste. The consistency should be as shown in the picture.
- Add the arbi slices to the plate and gently spread the masala paste over the arbi slices. Make sure that the masala is evenly spread out.
- Heat a pan / tawa with the oil and roast the arbi slices in medium flame until nicely golden and crispy on the outside. Keep turning the arbi slices for even roasting.
- Serve hot as a side for rice.
Ritu Tangri says
Loved your south Indian version of arbi
Glad to hear that Ritu 🙂