Crispy and Spicy Colocasia Roast Recipe
Seppankizhangu Roast, often known as Colocasia Roast, is a scrumptious and flavorful South Indian dish excellent for a facet or a snack. This recipe transforms humble colocasia right into a crispy and spicy delight that pairs superbly with steamed rice or as an appetizer.
The method begins by boiling the colocasia till tender, then marinating them in purple chilli powder, turmeric powder, coriander powder, and tamarind extract. This mixture of spices infuses the colocasia with a wealthy and tangy flavour.
The important thing to attaining the proper Seppankizhangu Roast is frying the marinated colocasia in scorching oil till they flip crispy and golden brown. Tempering mustard seeds, urad dal, curry leaves, and dry purple chillies provides an fragrant contact to this dish.
Serve this Seppankizhangu Roast piping scorching with steamed rice for a pleasant meal satisfying your style buds. It’s a fantastic dish for anybody trying to discover the various and flavorful world of South Indian delicacies.
Seppankizhangu Roast
Seppankizhangu Roast Recipe
Crispy and Spicy Colocasia Roast Recipe
Elements for Seppankizhangu Roast
- 750 gms Colocasia (Seppankizhangu/Chembu/Arvi)
- 3/4 cup Oil
- 2 tsp Purple Chilli Powder
- 2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 to 1 cup Tamarind Extract
- Salt (as per style)
- 1 tsp Mustard Seeds
- 2 tsp Urad Dal
- Few Curry Leaves
- 2 Dry Purple Chillies (damaged)
The right way to make Seppankizhangu Roast
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Boil the colocasia (seppankizhangu), peel the pores and skin, and minimize them into small items.
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Switch the items to a mixing bowl.
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Add purple chilli powder, turmeric powder, and coriander powder.
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Sprinkle a little bit of salt and blend effectively till evenly coated. Let it sit for 10 to fifteen minutes.
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Warmth oil in a pan over medium flame.
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Fry the mustard seeds, urad dal, and purple chillies for 30 seconds.
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Add curry leaves, marinated colocasia items, and tamarind extract.
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Enhance the flame to excessive and cook dinner, stirring often, for five to 10 minutes till the colocasia items flip crisp and the moisture evaporates.
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Take away from the flame and serve the Seppankizhangu Roast scorching with rice.
Seppankizhangu, often known as colocasia in English, is a well-liked tuberous vegetable in varied Indian cuisines. In Kannada, it’s known as “seppankizhangu,” whereas in Hindi, it is called “arbi.” The Tamil title for colocasia is “seppankilangu,” and in Telugu, it’s known as “seppankizhangu” too, identical to in English.
Often Requested Questions (FAQ):
What’s the easiest way to peel colocasia for this recipe?
The easiest way to peel colocasia is to boil them till tender. After boiling, the pores and skin may be simply eliminated by gently rubbing it together with your fingers.
Can I make this recipe much less spicy?
Completely! You’ll be able to modify the spiciness by lowering the purple chilli powder used within the marinade. Begin with a smaller amount and add extra if wanted.
What are some appropriate pairings for Seppankizhangu Roast?
Seppankizhangu Roast pairs splendidly with steamed rice or may be served as a crunchy snack. In the event you take pleasure in this dish, you may additionally like different South Indian favourites like Sambar or Coconut Chutney.
Can I retailer leftover Seppankizhangu Roast?
You’ll be able to retailer leftovers in an hermetic container within the fridge for a day or two. Reheat it within the oven or stovetop for a crispy texture earlier than serving.
Is colocasia the identical as taro root?
Sure, colocasia is also known as taro root. They’re comparable in look and can be utilized interchangeably in lots of recipes.
“Picture is just for illustrative functions and never that of the particular recipe”
