Seppankizhangu roast or arbi roast is a South Indian style arbi or taro roots roast.
(colocasia roots or seppankizhangu) - boiled and peeled
sprig curry leaves
1 or 2
dry red chilies
red chili powder
chopped coriander leaves
salt as required
preparation for seppankizhangu roast
First rinse 250 grams arbi (colocasia roots) very well in running water.
Then drain and steam them in a pressure cooker or electric cooker or steamer till they softened. Arbi should be cooked completely, buy not mushy.
Once they are warm, then peel them. Slice them into rounds.
making seppankizhangu roast
Heat oil in a frying pan. Lower the flame. Add 1 tsp mustard seeds and crackle them.
Then add broken dry red chilies, 7 to 8 curry leaves and a generous pinch of asafoetida.
Stir and saute for half a minute or till the chilies change color.
Add the sliced arbi. Stir very well.
Sprinkle 1/4 tsp turmeric powder, 1/2 tsp red chili powder and 1/2 tsp sambar powder. If you don't have sambar powder, then add 1/4 tsp coriander powder and 1/2 tsp garam masala powder.
Add 1 tbsp rice flour. Stir again very well so that the spice powders and rice flour are evenly mixed. Add salt as required.
Stir again and on a low flame, roast the arbi roots till they get start getting crisp and golden. Turn over and roast the other side too.
Once the arbi pieces are roasted and golden, then sprinkle 1 tbsp chopped coriander leaves. Mix well.
If you like a little tang, then add 1 tsp lime juice or dry mango powder and stir well.
Serve seppankizhangu roast with sambar-rice, rasam-rice or dal-rice.
- arbi or colocasia roots - potatoes, baby potatoes, carrots, sweet potatoes
- 1/2 tsp sambar powder - 1/4 tsp coriander powder + 1/4 tsp garam masala powder
full recipe -