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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
Ingredients-
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)

Method-
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.

21 comments:

Cham said...

Very different with curd and kaddalai maavu ur roast. I love this root veggie a lot!

Akila said...

wow lovely seppankizhangu curry...
DNSW: E Roundup
Dish Name Starts with F
Learning-to-cook
Regards,
Akila

RAKS KITCHEN said...

Something different from how I make,will try sometime!

Balakrishna Saraswathy said...

Homely and comforting side dish:)

Priya said...

Delicious side dish, love it..

Chitra said...

Looks nice , i too wanted to post arbi fry only ;) will post my version soon

divya said...

looks delicious and yummy...

jeyashrisuresh said...

this version sounds very yummy.

Sush said...

lovely!

Harini said...

addition of besan and curd is new!

Laavanya said...

I love sepakizhangu - so very tasty and unique. Curry looks delish.

Hamaree Rasoi said...

Arbi Roast looks awesome. Excellent preparation.
Have a great weekend.

Deepa
Hamaree Rasoi

Dipika said...

Nice dish..never tried it...

Hey there are 2 awards waiting for u in my blog..please collect it dear :)

Preety said...

my fav

Torviewtoronto said...

delicious curry looks good

Priya (Yallapantula) Mitharwal said...

Sounds superb. It has been ages since I had this. My mom makes it so well.

Jayashree said...

This is one of our favourites too.

Sunanda said...

Hi Sowmya,
How are you? visited your blog after a long time..I can see lots of new delicious recipes here..Arbi is one of favorite vegetable.Nice click..
Sunanda's Kitchen

Usha said...

I second Cham ! The kadalai maavu and thayir really makes this roast very unique... looks yum.

Krishnaveni said...

looks delicious, like to have with curd rice

anu said...

Arbi Fry, one of my fav dishes. I luv the taste.

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