known as seppaankizhangu in tamil and arbi in hindi, it is a delectable root vegetable. in kerala it is an extremely popular vegetable and used as even a main staple food. in gujerat,the leaves of arbi are used to prepare a dish called "patra" which consists of tamarind and other spices. used in morekuzhambu (buttermilk kuzhambu) and in plain kozhambu as a vegetable,it is perhaps most liked as a deepfried curry in tamil nadu and known as seppankizhangu vadhakkal.
the skin of arbi is not edible. therefore, after pressure cooking without any water,the skin has to be peeled off. it is very simple to make but needs a bit of caution so that the vegetable does not get overheated.
take 1/2 kg oil,4 tsp salt 1/2 teaspoon of red chilli powder and a bunch of curry leaves. boil the arbi in a pressure cooker.it has to become very soft. then allow it to cool and peel the skin.heat the oil in a non-stick frying pan and add mustard seeds and green chilli.add urad dal when it splutters.when urad dal is roasted you can add the arbi taking care that you add them slowly and also mix them gradually so that they get an even coat of oil. then add chillipowder,salt,turmeric powder,sambar powder (you can even add 2 tsp of besan), a pinch of asfoetida and fry until it takes a golden brown colour.add curry leaves and stir.
what you have cooked is truly heavenly stuff.though it goes well with chapati,it is normally eaten alongwith sambhar or rasam.
4 comments:
My hubby and I love Colocasia/Taro - both the the leaf as well as the root.
I've found that pressure cooking is a hit or miss as it cooks fairly fast! To combat this mishap I par boil the taro and use a peeler to remove the skin and then proceed with the recipe.
hello avv
you are absolutely right. we have had a few mishaps when we used a pressure cooker.my next posting is on "patra" made out of colocasia leaves.
Love Colocasia but it soaks in a lot of oil while cooking
hello haddock
'that's true if you take the fried route.
well steamed colocasia in a pressure cooker can be taken as such with a sprinkling of salt and chilli powder for taste.
Post a Comment