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,

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Taro Root /Sepangkizhangu Masala

Anything with Taro roots / sepangkizhangu are easy to make lunch box delights. I usually prefer this veggie when I am out of time to prepare our lunch box. A simple taro roast / masala with rasam saadam will make a perfect lunchbox combo. Its been a long time since I got taro roots and so when I went for my grocery shopping, picked up a whole 1 kg bundle of taro roots out of sheer enthu.

When I dumped it into the fridge, I was all the time thinking on the dishes that I could make out of it and all that struck me was the simple taro root roast. I wanted to try out something different with them and this tasty spicy masala was the end result.

~*What U Need*~
Taro Root - 1/4 kg
Large Onion – 1
Medium Tomato – 1
Curry leaves – 1 sprig
Oil – 2 tbsp
Salt – as needed
Chilli powder – ½ tsp
Coriander powder – 1 tsp
Turmeric powder – a pinch
Cumin powder – ½ tsp
Ginger – garlic paste – 1 tsp
Minced Coriander leaves – 1 tbsp

How I Made It
Clean and pressure cook the taro roots for 1 whistle. The veggies should not be mushy but firm yet cooked. Cool it and peel off the skin. Slice the taro roots.Grind the onion and tomato into a coarse mixture. Give 2-3 pulses in the mixie. Heat oil in a tawa. Add the curry leaves and allow to splutter. Add the onion-tomato mixture and sauté. When half done, add the ginger-garlic paste and sauté till the oil oozes out.

Now add the turmeric, chilli, coriander and cumin powders and salt and fry till done. Add the sliced taro roots and toss well. Donot use the spoon else the taro roots will start breaking. Close with lid and cook for 5 mins. After 5 mins, open and toss again. Take care that the veggie and masala don’t get burnt. Repeat the above step till the taro roots have roasted and blended well with the masala. Serve with curd rice / any one pot meals / rice of ur choice

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Taro root / Sepangkizhangu fry/toast

This is one of hubby’s favorite lunch box recipe. I usually make this as a side dish for rasam saadam and we just love it. It is a simple side dish which can be made in minutes. I like the way it is crunchy on the outside and soft on the inside.

~*What U Need*~
Taro root / Sepangkizhangu – ¼ kg
Ginger-garlic paste – 1 ½ tsp
Curry powder – 1 tsp
Hing powder – a pinch
Salt – to taste
Curry leaves – 1 sprig
Oil – 2 tbsp

How I made it
Clean and pressure cook the taro roots for 3 whistles. Cool it down and peel the skin. Slice it into pieces.
Heat oil in a tawa, add the curry leaves.
When spluttered, add the ginger-garlic paste and sauté till the raw smell leaves.
Then add in the curry powder, hing powder and salt and fry till the curry powder darkens a bit.
Now add in the cut taro roots and toss it so that the mixture coats the taro roots completely.Cook for 5 mins or till the sides of the taro roots turn brown and crispy.Serve with any rice of ur choice.


So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to read more...