Perfectly roasted arbi with spices!
Seppankizhangu is also known as colocasia/arbi/taro root/chembu-kizhangu. I usually make it as roast by boiling but this one where I just peel and chop was my parents recipe. My mom said try it and you will love it! 🙂 and I totally loved it. And here I am sharing with you! Sometimes add it in yogurt curry (mor kuzhambu), once pan roasted and once have fried it. Everything tasted great but did not want to fry it anymore made me guilty. So, here is my another recipe and it taste great with any rice, rasam,sambar and I made it for one lunch for meals before two months and it tasted really good! It has some essential minerals like iron, copper, potassium, zinc. When you buy them, always buy fresh, medium sized firm ones. Arbi is very good in fiber and also good for the digestive system. It has zero cholesterol. It is heavy but and may cause bloating so addition of asafetida makes it easy to digest. I added tamarind as some kind souring agent to balance the sliminess and that sourness gives a different flavor.
- • • Arbi – 6 medium sized( 2 cups)
- • • Oil - 2 tbsp
- • • Mustard seeds - ¾ tbsp
- • • Cumin seeds (Jeera) - 1 tsp
- • • Tamarind – 2 tsp ( 1 inch sized tamarind or pulp)
- • • Urad dal - 1 tbsp
- • • Curry leaves - 5
- • • Turmeric powder - 2 tsp
- • • Sambhar powder – 1 tbsp
- • • Chilli Powder - 1 tbsp
- • • Sugar - 1 tsp
- • • Salt - to taste
- • Wash Arbi and peel the outer layer totally. Chop them finely into small cubes.
- • Add turmeric powder, salt, sambar powder, chilli powder, asafetida, tamarind and 1 tsp of oil.
- • Heat 1 tbsp of oil in a pan in medium heat, add mustard, after it crackles, add urad dal, curry leaves and jeera.
- • Bring the heat to medium,now add the chopped raw arbi. Sprinkle 1 tbsp of water, close the lid and cook for 5-7 minutes in medium heat.
- • Add 1 tsp of sugar and keep frying until the raw arbi gets roasted here and there in color. Change to low heat, it takes around 5-7 minutes. Switch off the flame.