Arbi Roast | Seppankizhangu Varuval | Colocasia Roast
Arbi Roast or Seppankizhangu Varuval is one of my go to veggies on a busy day .It goes well with any variety rice and kuzhambu.
Servings: 4
Calories:
Standard 1 cup measures 240 ml
Ingredients
- Arbi / Seppankizhangu – 6 nos medium sized
- Water as needed
- Turmeric powder – ½ tsp
- Red Chilli powder – 1 tsp
- Salt as needed
- Rice Flour – 1 tbsp
- Oil – 1 tbsp
- Curry leaves a spring
Instructions
- Place the arbi in water for 10 mins and remove the dirt. Put them in a pressure cooker and add water. Pressure cook for 3 whistles in high flame.
- Wait till the pressure is released on its own and then open the cooker. Peel the skin of the arbi and Slice them into pieces of equal thickness. Add in the turmeric powder.
- Next add in the Red Chilli powder, Salt and the Rice flour.
- Shake well so that all the pieces are evenly coated with the masala. Heat a pan with oil once its hot add in the arbi.
- Roast in a low flame. Dont break them. Cook in a low flame until the arbi is coasted with the masala well and it is crip and golden. It takes close to 10 – 15 mins. Finally add in a spring of curry leaves .Give a good mix and switch off the flame. Serve hot with Rice.
Video
Notes
· Goes well with Sambar and Rice.
· Make sure the arbi is coated with the masala fully.
· Don’t mix too much and break the arbi.
Mix it gently so that the masala stays intact with the arbi.
· Use a heavy bottomed pan so that it doesn’t stick to the pan. I used my Cast iron pan.
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos