Seppankizhangu / Arbi / Colocassia / Taro Roast

Seppankizhangu / Arbi / Colocassia / Taro is a root tuber. This can be used in curries, roasts and fries. They taste great any way you make them and makes a great side dish. I usually make it along with sambar rice or dal.

Ingredients
Seppankizhangu / Arbi / Colocassia - 1/2 kg or 1 lb
Chilli powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander powder - 1 teaspoon
Cumin/jeera powder - 1/2 teaspoon
Oil - 2 teaspoons
Mustard seeds - 1/2 teaspoon
Urad dhal - 1/2 teaspoon
Salt to taste

Instructions

1. Pressure cook the seppankizhangu with enough water in a pressure cooker for 3 whistles. Alternatively, boil them in enough water in a heavy bottomed pan for about 20 minutes.
2. Once cool enough to handle, peel them and slice them into half inch rounds.
3. In a bowl, take the sliced seppankizhangu, add salt, turmeric powder, chilli, coriander and cumin powder. Mix everything well and allow it to sit for about 10-15 minutes.
4. In a saucepan, heat the oil and season with mustard seeds and the urad dhal.
5. Once it starts spluttering, add the marinated seppankizhangu.
6. Fry for about 10 to 15 minutes on medium heat until everything gets well roasted and turns deep brown in color. Keep stirring in between to allow it to stick to the pan.
7. Serve immediately with rice and curry of your choice.

We had it with vatha kuzhambu and rice!