Seppankizhangu Roast
Seppankizhangu Roast is an extremely easy and delicious side made by shallow frying masala coated slices of Seppankizhangu | Colocasia | Arbi.
Ingredients
- 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
Instructions
- 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.
Notes | FAQ
- Do not overcook the seppankizhangu. In case you accidentally overcook, then refrigerate it for sometime until it is slightly firm and then slice it.
- For added crispiness, you can add about ½ tsp of rice flour while making the masala paste.
- While roasting, keep turning the arbi slices for even roasting or else you might taste raw masala on one side.
