Seppankizhangu roast (Arbi roast)
Ingredients
- 10 Seppankizhangu (Arbi / Taro root)
- ½ tsp Turmeric powder
- ½ tsp Salt
- Water to boil Arbi
Marinade
- 3 tsp Kashmiri chili powder
- ½ tsp Turmeric powder
- 2 tsp Dhania powder
- 1 tsp Jeera powder
- 3 tsp Besan flour (Gram flour)
- 2 and ½ tsp Rice flour
- ¼ tsp Asafoetida (Hing)
- Salt as needed
Seasoning
- 2 tbsp Coconut oil (or) any oil
- 1 tsp Mustard seeds
- A sprig of curry leaves chopped
Instructions
Let's boil
- Soak the Seppankizhangu in water for 10 minutes. Rub and wash well to remove all the dirt. In a big pot of water, add turmeric powder, salt and seppankizhangu.
- Boil the washed seppankizhangu for 15–20 minutes until a knife slides in easily. Avoid overcooking, as it can become mushy. Drain, let it cool, peel the skin, and slice into ¼-inch thick rounds before roasting.
Let's marinate and roast
- Add all ingredients under 'Marinade' into the cooked and sliced seppankizhangu. Mix well and keep it aside for 15 minutes.
- Add coconut oil in an iron pan, add mustard seeds, chopped curry leaves.
- Add the marinated seppankizhangu and toss well. Let it roast for 15 - 20 minutes.
- It will crisp up beautifully on the outside and soft on the inside.
💛 Lakshmi's Tips
- Iron pan works well for this recipe.