Crispy roasted Arbi

Simply Roasted ~ Arbi

Arbi or Arvi or Seppankizhangu or Colocasia or Taro

Arbi or sometimes called as Arvi is the Taro root vegetable. It is extensively used in south Asia. In the Indian state of kerala, it is widely used as a main staple or a side dish or as part of other dishes. In Gujarat, the leaves of Arbi is used to prepare another popular dish called “Patra” which consists of tamarind and other spices. In TamilNadu, it is called as seppankizhangu which is usually a dry roasted side dish.

It is cooked just like a potato but it’s skin is not edible. After peeling it’s skin, the vegetable could be used in a variety of ways to prepare dishes. Growing up, my Mom would make these roasted golden brown, crispy arbi’s that will make every one’s taste buds dance in triumph. They were crispy outside and soft and melt-in-your-mouth inside and we would eat it just like that or with roti’s or rice. Yum.

Today, I will share my version of arbi which is kind of south Indian style and slightly differs from my Mom’s way, yet it turned out great; verdict, my family.

Recipe:
8 - 10 Arbi
4 - 5 medium size shallots or onions sliced. I prefer shallots for it’s mild onion flavor and it crisps up well.
1 tbsp sambar powder
A few kari leaves
1 tsp black mustard seeds
1 tsp urad dal
A pinch of hing or asafoetida
Salt to taste
Oil

Pressure cook arbi until just done and not too mushy. Remove it’s skin, cut into big pieces and keep it aside. Heat oil in a non-stick pan as arbi tends to stick to stainless steel and add mustard seeds, let it splutter then add urad dal. Wait until it turns golden brown, then add the shallots and saute until it is cooked. Add the kari leaves and also the sambar powder and salt. Mix well. Now add the cut arbi pieces and slowly mix them so that the oil is coated evenly. Let it cook on medium flame for a few minutes. Do not disturb it. Turn the pieces and let it cook more. Check for seasonings. If you want to crisp more, you can a couple of teaspoons of rice flour or besan flour. Serve hot with
Paratha’s or Chappatis or Rotis or Naan bread or Tortillas or rice and sambar. Believe me, it tastes heavenly.

Roasted Arbi with Shallots