Thursday, 19 September 2013

Taro Root/Arbi/Seppakizhangu roast

Again back to traditional roast, which will beat any roast in the world and not to forget the most least I believe.
This time it is taro root roast. I love this roast with any south indian meal as a side dish, like, rasma rice, sambhar rice or even with curd rice.
This is a simple roast and can be done in less than 20 minutes.
In kannada it is called 'kesuvina gedde'.

Taro root /Arbi /Seppankizhangu - 10-12,
Oil - 1 tablespoon,
Rice flour - 1 teaspoon,
Turmeric - 1/2 teaspoon,
Sambhar Powder - 2-3 teaspoons,
Coriander Seeds Powder - 1 teaspoon,
Red Chilly Powder - 1/2 teaspoon,

In a large pan bring enough water to boil. That is enough to immerse the taro.
Boil until you can peel the skin.It is very important to take care not to overcook the veggie, or else it will be difficult to handle.
The very nature of the taro is, when cooked it becomes sticky, so if you overcook and then try to roast, it becomes one large mushy lump. So take care.
Once cooked remove from heat and pour cold water, remove the skin and cut into quarters.
Mix all the dry spices and salt. Rub this mixture very gently on the quartered taro.
Heat oil in a broad pan, add the spice mixed taro to pan.
Keep in medium low heat and fry them, until they are lightly browned, Occasionally turning.
Once they are lightly browned, remove from heat and serve.
Alternatively you can also deep fry the spice mixed taro or roast it in a preheated oven, until lightly browned.

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