Colocasia or Arbi or Sepangkizhangu, a starchy root tuber, very much similar to Potatoes, has always been a favourite. It`s slightly different from the potatoes , in that it is irregular shaped and has a slightly scaly skin. When boiled, it also gives out a slightly sticky feeling so its important that the tuber is not ovber cooked. Amma would not make it too often, but when she does D and me woud devour it right away. Many of my friends at school also loved her Arbi Fry. It`s not something that I do very regularly as it does need a little extra oil, more than I would be comfortable with…But when I do make it, I dont scrimp on the oil or the spices.
20 pieces or 1/2 kgs of Colocasia/Arbi/Sepangkizhangu.
1 1/2 spoons of Red Chilli Powder.
1 spoon of Besan and 1 spoon of Rice Flour.
A spoon of tamarind extract.
- There are multiple varieties of this tuber available throughout the world and the one that I see in Indian and Chinese stores in the U.S are pretty bigger than their Indian counterparts.
- Firstly wash and clean these tubers and put them, along with the skin in to the pressure cooker. Add salt and a little tamarind water and steam for about 7-8 minutes without weight.
- When the steamed tubers are cooled, peel away the skin and cut them in to little cross sectional rings and place them to dry on a plate. Set aside for a few minutes.
- Sprinkle salt on the arbi rings. In a little cup mix the red chilli powder, turmeric, besan, rice flour, and hing to form a powder. Add a pinch of Sambar Powder for added spice!!
- Sprinkle this powder on the colocasia rings and allow a few minutes for it to stick.
- Now take a non stick kadai and add 3 spoons of oil. When hot, add mustard seeds, urad dhal, curry leaves and hing and immediately the part steamed pieces of colocasia.
- Add some more salt or chilli powder, if you need to at this point. Mix well and cover and cook on a low flame.
- Add a little spoon of oil now and then so that the tubers dont burn. Keeo stirring the mixture carefully so all parts of the colocasia get cooked and also take care that they dont break.
- In about 20-25 minutes they will be nicely done. Switch off and transfer to a serving bowl.
- If you still want the roasted effect, spray a little oil, and pop it in to the oven at BROIL for 2 minutes alone.
- Enjoy Delicious and crispy Sepangkizhangu/Arbi Fry with Vendekkai Sambar and Tomato Rasam.
11 thoughts on “Crispy Arbi Fry (Colocasia part steamed and slow roasted in oil with spices)”
Nice one..never used arbi before..would love to try this 🙂
I still remember how puzzled I was when during my initial phase of marriage I went veg shopping and got this back home and told my hubby that Potatoes are not the same here as in south India…he laughed for years telling everyone this joke …
Now am comfortable with arbi and try to make it whenever I get my hands on them…your recipe with less oil is excellent
Roasted Arvi looks so damn good! This sticky starchy messy root tuber tastes heavenly when sautéed or roasted. Yumm!
Wow!!!!!!!!! Mouth watering………..
I love this too. My athai used to make it very often! Nice recipe that goes great with onion sambar or rasam!
Looks too good!My fav veggie!
Oh this is different from what I make I use the microwave but this is so new… have bookmarked it…
ummm perfect with sambar rice nice recipe yummy
Next time use sambar powder to do the fry. It is awesome.
I have a different version but your looks very yummy. Need to try it coz Im an arbi fan. Thanks for sharing.