Wednesday, March 18, 2015

Cheppankizhangu/Arbi/Colcasia roast

Sometimes, a simple stir fry can make all the difference to a meal. It can elevate the otherwise regular meal and make people reach out for second and even third helpings. This arbi/colocasia roast does exactly that.

What you need :
Arbi - 6 or 7, medium sized, cooked, peeled and diced
Red chilli powder - 1.5 tsp (adjust to taste)
Rice flour - 2 tsp
Salt - to taste
Oil - 3 tbsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp

Take the cooked, peeled and diced colcasia in a large mixing bowl. Sprinkle flour, red chilli powder and salt over it and mix well. Keep aside for 10 minutes.
Heat a tablespoon of oil in a heavy bottomed pan. Add the mustard seeds and urad dal. When the seeds pop, add the colocasia, stir well and then let it get roasted on a low flame. Do not stir too much. Let each side brown for at least ten minutes, adding the remaining oil, a tablespoon at a time, every time you turn the arbi around. To be well roasted with a nice brown and crunchy crust, the arbi takes about 45 minutes on a  low flame. Serve with rice and sambar. I paired this with my ulli (pearl onion) sambar for a wonderfully satisfying meal.

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