Seppankizhangu/Arbi Roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Colocasia/seppankizhangu/arbi – 10
  • Mustard seeds – ¼ tsp
  • Urad dal – 1 tsp
  • Curry leaves - few
  • Sambar powder – 3 tsp
  • Chilli powder – ½ tsp
  • Turmeric – ¼ tsp
  • Fennel powder – ½ tsp
  • Garlic – 2, crushed
  • Rice flour – 2 tsp
  • Asafetida - pinch
  • Salt – as needed
  • Sugar – a pinch
  • Oil – 2 tbsp
Instructions
  1. Wash arbi and pressure cook with ¾ cup of water and a tsp of turmeric powder and cook for 3 whistles or boil for 30 minutes.
  2. Peel the skin off and cut them in circles or rounds.
  3. Mix the arbi and add turmeric powder, rice flour, sambar powder, fennel powder, chilli powder, salt and asafetida and mix well.
  4. Heat 1 tbsp of oil in a pan in medium heat, add mustard, after it crackles, add urad dal,and curry leaves.
  5. Bring the heat to low, and mixed marinated arbi.
  6. Sprinkle 1 tbsp of water, close the lid and cook for 5-7 minutes.
  7. Turn in between to make sure it gets cooked evenly.
  8. Add a pinch sugar and keep frying until the arbi gets roasted here and there in color. Switch off the flame.
Notes
1. Don’t pressure cook for long and make it mushy.
Recipe by Relish The Bite at https://www.relishthebite.com/seppankizhanguarbi-roast/