Monday, March 4, 2013

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

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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40 comments:

  1. hmmmmmmmmmmm tempting and inviting taro roast. I am drooling.

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  2. lovely recipe, u remind me my big mom through this recipe. happy to follow through your fb too

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  3. tastes yum with sambar rice.lovely clicks

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  4. I liked of use of spicy water , will help to coat will on arbi.

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  5. I liked the way u have mixed the spice powders with water, and with garlic shud have been very flavorful..

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  6. hey gud one dear...i love the taste

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  7. Delicious and inviting veruval. Wonderfully prepared.
    Deepa

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  8. Yumm, one of my fav Veges!

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  9. Tiene un aspecto muy bueno me encanta ha hecho un buen trabajo,abrazos y abrazos.

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  10. Beautifully done, who can resist to this wonderful and crispy flavourful roast.

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  11. Tell me about comfort food,love such comfort foods...Congtas on ur new FB page ,i liked it too :)

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  12. super spicy n tasty roast, excellent preparation...great with sambar/curd rice...love it!

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  14. Hey this s so tempting and yummy..will try it out:)

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  15. this reminds me i haven't made chamadumppa in a while....need to bring it...such a tempting dish!

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  16. I like this veggie, but cooking this to perfection is a difficult task to me,So I buy once in a blue moon! :) Fry looks yum!

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  17. wow, I am not a fan of this veggie but am surely drooling over your yummy looking preparation

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  18. I am already a fan of your FB page! Love your beautiful relationship with your MIL, I bet she is proud to have a fabulous cook as her daughter in law:-)

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  19. Hi Vimitha, have liked your FB page :)

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  20. Arabi is my favorite vegetable. Loved the way you have prepared. Nice flavors.

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  21. Very tempting and inviting arbi roast Vimitha. Loved your step by step documentation dear.

    today's post:
    http://sanolisrecipies.blogspot.in/2013/03/sunday-special-mutton-curry-robibarer.html

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  22. looks delicious and reminds my mom's kizangu fry...

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  23. so yummmm....come and participate in my event. Cook mela food
    http://merrytummy.blogspot.co.uk/2013/03/march-event-announcement-favorite.html

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  24. ohh...u're flooded with comments..hope u wud see mine also..A very nice recipe indeed..
    Happy 2 follow u..Do visit my blog too..
    http://www.sajustastes.com

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  25. Hi Vimitha, that's a very interesting dish. It sure look delicious, I love curry leaves and coriander.

    Best regards.

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  26. Spicy and yummy,perfect with rice and rasam.

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  27. Delicious roast dear, loved ur neat presentation...

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  28. Such a homey recipe, lovely pic too.

    Puja

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  29. Very tempting recipe.. looks fantastic :)

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