Inviting you all to Viki's kitchen in facebook too. Also welcoming you all to visit my arts and hobbies page in facebook.. Have a nice day !

Tuesday, July 11, 2017

Seppan kilangu roast

Before the fancy entry of noodles and parotta into the small towns of Tamilnadu,  whatever food that is cooked for lunch would be served for dinner too.  Most of the days would be veg days in Tamilans house and rice with sambar or some other curry is the primary food. Though green veggies like okra or green beans and spinach would be the side dish during lunch, mothers would hide some root vegetables like potato , senai kilangu (elephant yam) and Seppan kizhangu (arbi) in the pantry for their fussy loved ones. These kind of veggies can be stored even in Indian weather (at room temperature) for a week to month. So these would come handy, if the vegetable curry made for the lunch was not sufficient for dinner. This seppan kilangu roast is one of our most favorites and so I too make it at least once month.

This is one of the popular ways to cook arbi in South Indian cuisine. Try this and let me know, how your family loves this !

Seppan kilangu / cheppan kilangu (Tamil) means colocasia or taro root(English), Arbi (Hindi).


1/2 lb Seppan kilangu before cooking (@ $1.39 /lb 2017)


Boiled arbi is cubed.

After the tempering, add the masala powders and cook for few seconds.

Arbi added to fried masala

Mix well

Hot and spicy arbi roast is ready !

Ingredients:
Seppan kilangu 4 or 5 - 250 gms
Coconut oil - 1 tbsp
fennel (sombu) - 1 tsp
curry leaf - few
salt - to taste
Masala powders:
Red chili powder - 1 tsp
coriander powder - 3 tsp
Turmeric powder - 1/4 tsp
black pepper powder - 1/2 tsp
cumin powder - 1/2 tsp
garam masala powder - 1/2 tsp (optional)

Method:
Rinse the arbi thoroughly to remove all dirt.
Put it in a vessel and add water enough to cover. Boil for at least 10 minutes. The arbi should be parboiled (not soft). Put in cold water and it would be easy to remove the skin.
Chop into small cubes. Keep aside.
Put all the masalas mentioned in a bowl and keep ready.
Heat oil in a wok and add fennel. After the fennel gets mild red, add curry leaf. Then add the masala powders and fry in low heat for few seconds.  Add the cubed arbi. Stir well. If needed sprinkle a handful of water and cook covered for 2 minutes.
Switch off.
Arbi roast is ready !

Serving suggestion:
Serve as side dish with dal rice or sambar rice or curd rice.

No comments: