Seppankilangu roast/ Arby roast is a healthy and tasty side dish for all kind of rice varieties, especially goes well with sambar and rasam rice.
- 4 Sepankilangu/Arbi/Colocasia
- 2 tsp Oil
- 1 tsp Mustard seed
- 1/2 cup Onion / shallots (chopped)
- 1 pinch Turmeric powder
- 1/4 tsp Coriander powder
- 1/2 tsp Chili powder
- 1 pinch Asafoetida
- Salt as needed
- Coriander leaves to garnish
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Wash the taro roots without any mud.
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Pressure cook it for a whistle, peel and then cut into small rounds.
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In a plate add turmeric powder, salt, chili powder, coriander powder and asafoetida.
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Add the cooked, peeled, cut taro roots.
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Gently mix everything and set aside for a minimum of 15 Minutes.
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Heat oil in a pan.
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Add mustard seeds and wait for it to crackle.
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Now add onions, stirfry until soft and tender.
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Add taro roots and mix well and toast well in medium flame for 5 to 8 minutes.
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Add 1 tsp of oil, keep stirring until toasted. Make sure it is not burnt or becomes black.
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Sprinkle chopped coriander leaves. Serve it hot with rice.
Preparation
Wash the taro roots without any mud.
Pressure cook it for a whistle, peel and then cut into small rounds.
Method:
In a plate add turmeric powder, salt, chili powder, coriander powder, and asafoetida.
Add cooked, peeled, cut taro roots.
Gently mix everything and set aside for minimum of 15 Minutes.
Heat a large pan with 1 tsp of oil. Add mustard seeds and wait for it to crackle.
Now add onions, stir fry until soft and tender.
Add taro roots and mix well and toast well in medium flame for 5 to 8 minutes.
Add 1 tsp of oil, keep stirring until toasted. Make sure it is not burnt or becomes black.
Sprinkle chopped coriander leaves. Serve it hot with rice.
