An easy side dish which pairs well with rice and sambar or yogurt rice. It is often made at home and is simple and quick too…
Ingredients:
Colocasia/Seppankizhangu/Arbi – 10 pieces
Curry leaves – 1 sprig
Mustard Seeds – 1/2 tsp
Urdad dal – 3/4 tsp
Sambar powder – 2 tsp
Chillie powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Fennel /Saunf Powder – 1/2 tsp
Rice flour – 2 tsp
Asafoetida – a pinch
Salt – to taste
Sugar – a pinch
Oil – 2 tbsp + 1 tsp
Water – 2 tbsp
Preparation:
In a bowl, mix the chillie powder, sambar powder, turmeric powder, rice flour, fennel powder, salt, sugar and asafoetida. Add 2 tbsp of water to make it a paste.
Add colocasia to a pressure cooker with enough water to cover it. Cook the colcasia for 3 whistles or for about 5-7 minutes. After the cooker cools down, drain the water. Take out the colocasia and remove the skin. Chop it into 1/2 inch rounds. Smear it with the paste all over.
In a pan, add 1 tsp of oil. When it is hot, add mustard seeds, udad dal and curry leaves. When the udad dal turns golden in colour remove it onto a plate and add 2 tbsp of oil. When it is hot, turn the flame to medium low and place the colocasia on it. Roast until it turns golden in colour and serve hot.
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