This is such an easy and tasty fry which is very common in my house and also loved by everybody in my family. It goes well with Mor Kulambu (Buttermilk kuzhambu) and all Rasam varieties. Do try this easy breezy roast and I am sure you will fall in love with it. Today we will learn how to make Arbi roast-Colocasia-Seppankizhangu roast-Taro root fry following this very easy recipe.
Cook arbi till soft. This is the most important step. The arbi should be cooked in such a way that it should be soft but not mushy.(I pressure cooked for 2 whistles as cooking in an open pan takes a long time. Once the pressure is released, I immediately transferred them to cold water to prevent them from getting cooked further)
Peel the skin of arbi, cut it into halves, add oil, sprinkle salt, chilli powder, coriander powder, turmeric powder, cumin powder and mix everything well. Let it sit for 15-20 minutes.
Now heat a tsp of oil in a pan, add mustard seeds, when it splutter, add the marinated arbi and roast on low flames.
Cover it with a lid and roast evenly on all sides. Stir it in between to prevent it from getting burnt.
Roasted seppankizhangu is ready to be served. Sounds easy isn’t it? No doubt, it will taste great!!
Meet you all again with more interesting recipes and tips, till then it is bye form Padhu of padhuskitchen.