Arbi / Sepankilangu / Taro / Colocasia Roast

Its been a while since I updated this space. Though I wanted to, I took it easy to spend time with my SIL’s family who were here for the vacation.It was nice catching up with the lot of things that we otherwise can’t share much over a telecon.I tried out some new recipes and learned a few recipes from my SIL as well.

I made this for them one afternoon as a part of the lunch menu.Usually, this is a curry that I love and also the one that turns soggy soon .This month, in the Good Food Magazine, this arbi roast was featured .And the moment I saw the pic, I was so tempted to try this out.Since we had more ‘~~guinea pigs~~‘ people at home, I found this to be a perfect opportunity.

Needless to say, it was a smashing hit and SIL and hubby felt I must have made more of this as all of them felt it was super crispy and yum and it was not sufficient for all!!

This gets over so fast that you will never know where it went!So be sure to make a large batch.

I made very few changes in the recipe.The original recipe used mint leaves and I used curry leaves.Also I added sambar masala instead of red chili powder.

I used:

Arbi / Sepankilangu – 500 grams
Turmeric powder- a large pinch
Coriander powder- 1 teaspoon
Sambar powder- 1 teaspoon
Kashmiri Chili powder- 1/2 teaspoon
Salt to taste
Curry leave a handful
Oil to deep fry

Wash the arbi in plenty of water.Pressure cook it with water which reached just above the arbi. I cooked it fro just 1 whistle. Let the pressure release naturally. Drain and cool. Peel.

Cut into pieces and keep aside.Heat oil for deep frying and fry the arbi in batches till golden brown.Drain and keep aside.

Heat 1 teaspoon of oil in a pan and add 3/4 of the curry leaves.Next add all the powders including salt. Put in the fried arbi and toss them around so that the pieces get coated with the masala.

Keep the flame in low and continue doing this for 5 minutes.Remove from pan and serve.