Arbi or Sepannkizhangu Roast


This vegetable is called Arbi in the Northern parts of India, Sepannkizhangu in Tamil Nadu,  Chama Dhumpa or Chama Gedda in Andhra Pradesh, Chembu in Kerala, and Taro Root/Colocacia in English.

Tasting absolutely delicious, it can be eaten with plain rice and ghee or as an accompaniment for Sambhar or Rasam!!

Ingredients to serve 6 people

20-25 Small or Medium Sized Arbi/Sepannkizhangu
5-6 Cups of Water
6-8 Tbs. Oil
1 Tsp Mustard Seeds
½ Tsp. Turmeric Powder
2-3 Tsp of Sambhar Powder
¼ Tsp Asofetida Powder
1-2 Tsp. Salt

Arbi Sepannkizhangu Curry Roast

Arbi or Sepannkizhangu Roast

Preparation

To the water in a large pan, add the vegetable, cover with a lid and cook it for about 10 minutes (It is cooked when you poke a knife through and it goes through easily)
Peel each one of them and keep aside
Chop into small discs ( breathwise)
Add the turmeric, asafoetida, sambhar powder and salt to the chopped vegetable
Heat the oil in a large non stick pan
Add the mustard seeds and when it crackles, add the chopped vegetable with all the spices
Fry till on medium flame until it turns golden brown and crispy
Keep turning the vegetable so that it is evenly fried.
The curry is ready to be served when it is evenly roasted and crispy

Note: My preference is to cook the vegetable directly in a pan so when cooked and peeled, it is cooked but firm and not mushy – you may pressure cook if you wish and turn the cooker off after a couple of whistles.
I normally like to chop the vegetable into small discs – you may wish to roast the whole vegetable without chopping!
Roasting in a non stick pan is effective for roasting the vegetable evenly as well as keeping the pieces separate and preferable to use a wooden laddle!

 

Comments

  1. Looks so yummy – I have always loved this one but have so far not managed to get it right – I am going to follow your instructions –

     
    • Shobha Krishnan says:

      Sandhya, try it out and let me know how you went – one of the key things to remember in preparing this dish is to use a non stick or a heavy based iron pan and a wooden laddle!would love your feedback –

       
  2. After looking at this one, I have to make some Arbi now don’t I 🙂 ?

     
    • Shobha Krishnan says:

      Thanks shilpa dear – let me know how you went! do you get arbi round the year in the U.K? Ofcourse there is frozen – but nothing like the fresh one!!

       
  3. wow ! looks so yum and tempting ……… any tips for cooking the frozen arbi ? mine turns out all mashed and soggy

    PS love the new look

     
    • Shobha Krishnan says:

      Thanks Rashmi – glad you like the new look of the website!! as always appreciate your feedback – For a cup of frozen arbi add 2 cups of hot boiling water and place it driectly on the stove and cook on medium flame for about 5 minutes. Put a sharp knife through one of them to check if it is cooked. It is cooked if the knife can be sliced through. Drain all the water, chop the arbi into circular discs and follow the recipe.

       

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