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Seppankizhangai Vadakkal -Colocassia/Arbi Fry



Colocassia/Arbi/Taro Root – 250 gms

Red Chilli powder – 1 ½ tbsp
Turmeric pd -1 tsp
Salt – 2 tsp
Tamarind- 1 lemon sized ball
Mustard seeds- 1 tsp
Urad dal- 1 tsp
Curry leaves-1 sprig
Oil- 3-4 tbsp

Soak the tamarind in ¼ cup water for 10-15 minutes.
Squeeze the tamarind in it to make a pulp.
Boil the Arbi in water or pressure cook till partially cooked,not mushy.
Peel and chop into small pieces.
In a vessel, mix the turmeric powder, 1 tbsp chilli powder and salt with the tamarind pulp.
Add the colocassia pieces, prick slightly with a fork and mix well.
Leave to marinate for atleast half an hour.
Heat oil in a wok or kadai.
Add mustard seeds, urad dal and curry leaves.
When the mustard splutters and the urad dal starts changing colour, add the marinated pieces.
Add ½ tbsp of red chilli powder (optional) and fry till crisp.
Is a yummy dish and sometimes can’t be differentiated from potatoes.

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