Garlic Colocasia / Arbi Roast | Seppankizhangu Poondu Varuval... and my FB page

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Arbi is comfort food. Seriously with a simple rasam saadam/thayir saadam, it is comfort food, just like potato. When cooked properly, by that I mean getting the right texture ~as in a crispy perfectly toasted skin and soft flesh, it is the best accompaniment for any Indian rice varieties. My MIL makes the perfect arbi roast and the secret behind that is her age-old iron kadai. It gives the perfectly toasted skin and when had hot with curd rice is bliss!!!

When I was pregnant, my MIL made it a point to pack this for my lunchbox atleast once every week because I so loved it. I never thought of giving it a try myself because I always had my MIL and I knew that the dish was only a phone call away. Last week my MIL had to leave to her native and she is not to return for another month. And yesterday I had this sudden craving for super crispy arbi roast. I gave her a call and she told me to do it in my non-stick kadai itself but asked me to a be a bit liberal with the oil. And I got them right!!! Perfectly toasted and soft in every bite.

Friends, I have created a fb page for MCTR. A long time wish... I know how lousy I am and so was not sure on whether to open a FB page for my blog. But thought of giving it a try. Lets see how things work out. Do give it a LIKE if you really LIKE my work.

~*What U Need*~ Taro Root/Seppankizhangu - 250 gm Garlic cloves, with skin - 10 Green chilli - 1(optional) Curry leaves - 1 sprig Oil - 1 tbsp Hing powder - a pinch Turmeric powder - 1/4 tsp Chilli powder - 1/2 tsp Coriander powder - 1/2 tsp Salt Water - 1 tbsp

How I Made it:
Clean and pressure cook the taro root for 2 whistles. Cool and remove the skin. Slice and refrigerate till further use. Mix the spice powders and salt with 1 tbsp water. Crush the garlic with the green chilli. A few pounds with your mortar and pestle will do the job.

Heat oil in a non stick pan, add the curry leaves and when they are fried add the garlic-green chilli mixture and fry till raw smell leaves. Add the spice-water and fry till for 2-3 mins.

Add the hing powder and fry for 1 min. Now add the Colocasia pieces and gently flip them till the masala coats all the pieces evenly. Close and allow to cook for 10 mins flipping in between. When the masala and the pieces have cooked, set the flame to high and roast the seppankizhangu till they are brown and stop sticking to each other.

Serve hot with curd rice or any rice varieties.

** My Notes:
** I skipped the green chilli.
** Similarly you can use potato to make this roast.
** You can add some cumin powder also for added flavor.

So thats it Folks...
With Love,

Signs off!!!

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