Arbi (Taro) Roast
Arbi is one of my favorite vegetables. Its called ‘Sepankizhangu’ in Tamil. My mother always used to make arbi roast in a pan or deep fry the arbi, coated with some besan and spices. This vegetable tastes heavenly in Mor Kuzhambu/Kadhi(Yogurt-coconut gravy) or the ‘Chamagadda pulusu’, a speciality of Andhra Pradesh. I shall post all these recipes very soon. For now, I have imitated my mother’s recipe, the difference being, using an oven to roast instead of deep frying. This goes very well with samabar, rasam, dal, curd rice or actually I can eat this itself as a snack!!
Arbi/Taro – 1 pound
Oil – 4 tbsp
Red Chili powder – 2 tbsp(reduce if you don’t eat spicy food)
Coriander/Dhania powder – 4 tbsp
Turmeric – 1 tsp
Salt – 1 tsp
Hing – 1/2 tsp
- Boil the arbi in the pressure cooker for 3 whistles. Cool and peel. Cut into 1/4 to 1/2 inch slices. If you cut them too thin, they will crisp up like chips.
- Mix all the spices for the masala in a bowl/plate.
- Preheat the oven to 350 F.
- Coat each slice with the spice mix on all the sides. Drop the arbi slices on the spice mix and coat all sides evenly, dust off the excess.
- Line a baking sheet with aluminum foil and pour 2 tbsp of oil on the bottom and spread evenly. Place the coated arbi slices on this and drop 2-3 drops of oil using a spoon on each slice.
- Bake for 45 mins, turning once in between, halfway.