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Tangy Colocasia (Seppankizhangu / Arbi) Fry

Posted By Vardhini On December 7, 2011 @ 5:04 am In Dry Curries,Gallery,Healthy Recipes,Indian,Side Dishes | No Comments

Indian store trip (3 hours drive) is something I look forward to in spite of the hectic travel just so I get a taste of the vegetables I grew up with. In one of our recent trips I bought these colocasia (arbi) also known as seppankizhangu in tamil. Normally I would make these like potato using some pepper powder, but on talking to my mom she suggested I try this tangy dish instead. It was very easy to put together and it was totally different from the normal fry.
Tomato added a lot of tanginess and shallow frying added some crispiness. This reminded me of the way my mom roasts elephant yam except that she used only chilly powder and salt to marinate the pieces. Enjoy the tangy dish friends. Off to the recipe.


Ingredients
1 can tomatoes or fresh tomatoes
Chilly powder
Salt
Turmeric
Seppankizhangu / Arbi / Colocasia
Oil to shallow fry

Method
Pressure cook the colocasia for 3 whistles. (Say 10 – 15 minutes)

Peel the skin.

Slice vertically into thin slices.

Take fresh tomatoes or canned tomatoes in a blender.

Make into a puree. Do not make it watery since it has to stick to the colocasia slices.

Add turmeric, salt and chilly powder to the tomato puree and mix well.

Dip the colocasia slices in the tomato puree.

Heat some oil in a pan and shallow fry the dipped slices.

After few minutes flip it over to cook the other side. Do not flip too fast as the puree would not have set in the base.

The roast is done when both sides are cooked well.

Tangy and tasty colocasia roast ready. We had it with rice and vendhaya keerai kuzhambu.

Enjoy!


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