Seppankizhangu roast or fry - A spicy roast commonly made in the South Indian Tamil homes. Arbi or colocasia are boiled and fried until it is browned and seared on all sides. Alternately, you can deep fry them as well. One of the many wonderful ways to prepare a veggie side dish.
Pressure cook the seppankizhangu for about 10 minutes on high (or 2 whistles max in Indian pressure cooker). Alternately, you can boil it in a saucepan until it is firm yet tender. A knife should easily slice in.
Cool and peel the skin. Cut them into bite sizes (quarter each).
In a mixing bowl, mix all the ingredients mentioned under for the masala. Now, carefully coat the seppankizhangu in the masala. Mix gently so that each arbi is coated evenly. Let them rest for min 15 minutes or even more.
Heat oil in a cast iron pan (or non stick) over medium flame. Once the oil is hot, add the masala mixed arbi.
Gently spread them in a single layer. Do not over crowd the pan.
Cook it on low to medium heat and gently toss them in between until it sears and browns evenly on all sides. It might take about 15 to 20 minutes to get a nice roast.
Heat oil on a medium high flame for deep frying. Add the masala coated seppankizhangu and fry them until they are half cooked. Repeat and finish the entire batch.
Then once again fry everything for the second time in batches. This time fry them until they are golden brown and crispy. Drain the excess oil on a blotting paper.
Deep frying twice gives the most crunchiest sepankizhangu.
As this is a spicy side dish, pair it with a Sambar or Mor kuzhambu or any mild gravy and rice in a traditional south Indian way.
You can also have it as a side of a salad or any flat breads and wraps instead of potato wedges.
Calories: 1 serving is 125 grams. Calorie count is only an estimation.
Seppankizhangu Roast https://www.themagicsaucepan.com/main-course/veggies-poriyal/seppankizhangu-roast