Arbi or Seppankizhangu roast or curry

Taro Root/Colocacia/Seppankizhangu roast , is a dish that can be called the favourite of the household. It is a delicacy because of the care one needs to take while cooking this dish.An ideal combination is arbi roast, rasam and rice.

 Items needed

• Arbi as per the number of people.I usually need around 1kg for 2-3 people.
  
• Red Chilli powder 2-3 tea spoons as per your taste
• Urad dal : 3 teaspoon
• Mustard seeds: 1tea spoon
• Salt to taste.
• Oil 3-4 table spoons
• Tumeric powder: 1tea spoon

Procedure

• Wash the arbi well and leave the skin on.We shall peel it later
• We need to boil or steam the arbi to a point where it is soft to roast but not mushy.This is where a lot of care needs to be taken.I usually boil it in an open pan since steaming it in a pressure cooker is very unpredicatable.
• Take a big cooking vessel full of water.Add all the arbi to it and cover the vessel.
• Let the arbi cook in water till it is a little soft.You can test this by piercing a couple of them with a fork and if the fork gets through the arbi is fine.
• As soon as you remove it from flame, strain the arbi and wash it with cold water.
• Now peel immediately and chop into semi circles or circles.
• Take a cooking pan and add the oil.
• Add mustard seeds to the oil and the urad dal.
• Once the mustard seeds splutter, add to the oil tumeric powder and red chilli powder and mix well
• Now add the chopped arbi , salt and roast on a slow flame
• Keep stirring till it gets evenly roasted.

Serve hot with rasam and rice