Feb 4, 2011

Seppangkazhangu/colocasia/arbi roast

    This is a long pending post as I had promised to do so in this post and this post. DH loves this and gradually arbi has become a favourite of everyone at home. It really goes well with a simple meal of rice and rasam. Thanks to my sis in law from whom I learnt this authentic tamil way of making the seppangkazangu curry. We love the crunchy taste of the overcooked and browned to almost charred arbi.
arbi/seppakizhangu roast
Arbi/colocasia/seppangkazhangu- 250gms
Curds/thayir- 1tbsp
Kadalai maavu/besan/gram flour- 2tsp
Sesame oil/nalla ennai- 1tbsp
Mustard- 1tsp
Udid dal- 1tsp
Channa dal/kadalai parappu- 1tsp
Dried red chillies- 7-8 pieces
curry leaves- 4-5 leaves
Asafoetida/hing- A small pinch
Turmeric powder- 1tsp
Salt to taste
Red chilly powder- 1/2tsp-(optional if you want it more spicy)

Wash the arbi well to remove the dirt. Cook in a pressure cooker till it is slightly tender , but should not turn mushy. Drain the hot water and pour some cold water over it. Now peel off the skin. In another bowl, add the curd with besan. Mix in the cooked arbi in it so that it is well coated with mixture.
Now heat oil in pan. Add the mustard seeds, udid dal, channa dal along with dried red chillies and curry leaves. Then add the arbi followed by turmeric powder,salt,hing and red chilly powder if adding. Mix well. Keep sauteing in between till the arbi get a golden brown colour.
  Serve hot with rice and sambar or rasam.
Tip- I read somewhere that if you add a teaspoon of sugar while cooking, it helps in the browning of arbi or even potato.
  Try making it in a non stick pan to prevent it from sticking to the bottom. But traditionally, thick bottomed heavy pan is recommended.
Post a Comment

Get recipes in your inbox

Enter your email address:

Delivered by FeedBurner


Related Posts Plugin for WordPress, Blogger...