Colocasia Roast (Seppan kizhangu/ Arbi Fry)

Cheppan kizhangu is a root tuber belonging to the broader family of potatoes, yam, etc.  Roasting cooked colocasia with fine Indian spices is one of the bestest things I love to eat anyday anytime :) This is quite simple to make and one of the items that I make every now and then.

The technique to make it roasted without deep-frying it, is to refrigerate the cooked colocasia and make the dry curry the next morning. That way, you can prevent it from getting mashed, which could happen if you try to make it immediately after pressure-cooking the veggie.  This method was in fact discovered by serendipity!

Colorful!

What You Need -

Colocasia - 500 g
Red chilli powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Home-made Curry powder - 1 tsp
Rice flour - for crispness - 2 tsp
Salt - to taste
Oil - 3 tsp

To temper -

Mustard seeds - 3/4 tsp
Urad dal - 3/4 tsp
Channa dal - 1 tsp
Curry leaves - to taste (optional)

How To -

• Pressure cook seppan kizhangu for 3 whistles and switch off. Over-cooking increases its softness and makes it mushy. 
• Peel off the skin and refrigerate them for atleast 3 hours. Usually, I cook it the previous night if I want to make the curry the next morning.
• Take a kadai, pour 2 tsp of oil and heat it. 
• Allow mustard seeds to splutter, then follows urad dal and channa dal. 
• Tear some curry leaves and add.
• Now, take out seppan kizhangu from your fridge and cut each piece into 2-3 pieces depending on its size. 
• Slip the cheppankizhangu pieces carefully and it's best if each piece is placed separately as one layer on a wide pan.
• Add the powders - turmeric powder, red chilli powder and curry powder.

 

• Add salt.
• Keep flame on low-medium and let them get roasted well for about 15 minutes.
• Sprinkle some rice flour evenly over the pieces.
• Add another teaspoon of oil around the pieces.
• Turn the pieces over and let the other side get fried too. Another 15 minutes and your yummy colocasia roast is ready to be served :) Roasted on the outside and soft inside!

 

You can enjoy it with rice and sambar/rasam/curd.