Friday, November 4, 2011

Arbi fry | seppankilangu roast |Taro root

I just love this veggie from my childhood. Mostly I prepare sepankilangu sambhar. I recently spotted these arbi fry on a buffet at Green Park. I loved it most and now i re-created the dish, just as it was. That’s why I tell you, only a good eater can be a good cook!


Taro root / Arbi  - 200 gms
Onion – 1 (finely chopped)
Garlic – 2 cloves (finely chopped)
Curry leaves – 1 sprig

Spice Mix:

¼ tsp Turmeric powder
2 tsp chilli powder (I used  aachi kulambu milagaai thool)
1 tsp dhaniya powder
Salt to taste

For Tempering:

Oil – 3 tbsp’s
Mustard – ½ tsp
Asafoetida – ¼ tsp
Cumin – ¼ tsp
White sesame seeds – ¼ tsp


      Wash the taro root cleanly and boil it in about 1 and ½ cup’s of water, till it is cooked. It may take 10 -12 mins. (or)  Microwave taro root on very high power(900w)  with 1 cup of water for about 13 minutes.
        Cool the cooked taro root, and peel its skin off and slice them into half.

          Mix all the Spice mix(turmeric powder, chilli powder, dhaniya powder and salt) together. Coat the spice mix over the taro root and let it rest with the masala’s for about 10 minutes.

         Heat 3 tbsp’s of oil in a deep pan, add mustard, let it pop, then add asafoetida, cumin and curry leaves, finally add sesame seeds and chopped garlic and onion, fry them till they turn golden in colour.

(        Now add the spice coated taro root to the pan and mix well with the onions. Give a good mix and put flame in simmer. Let the taro root simmer for about 10 minutes in the closed pan.  Make sure to check  in between to avoid burning.  Once the taro root is roasted well, switch off the flame.

Serve the Taro root along with rice and sambhar. Iam sure it will be a good meal!!

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