Roasted Seppankezhangu – Roasted Colacassia/Arbi
Roasted Seppankezhangu is my favourite side dish and ranks even higher than roasted potatoes. Roasted to crisp, golden perfection, and eaten hot with steamed rice, ghee and drumstick sambar with an appalam, it tastes divine. There are few meals that can beat this combination. There are many ways you can roast this vegetable depending on the masala you’d like to add to the vegetable. But you really can’t go wrong with it, because it is super easy and super simple.
Prep Time: 5 mins
Cooking Time: 20 mins
Seppankezhangu/Colacassia/Arbi – ½ kilo
Chilli Powder – 2 tbsp
Turmeric – 1 tsp
Salt to taste
Oil – 3 tbsp
1. Rinse the seppankezhangu in 2-3 changes of water till the water runs clear. Pressure cook till tender but not squishy, around 10-15 mins. Drain the water, peel the boiled seppankezhangu, chop into rounds and set aside.
2. In a bowl, mix together the chilli powder, turmeric, salt and oil. Tip in the seppankezhangu and mix well so that it is evenly covered in the seasoning.
3. In a pan, add the seppankezhangu in a single layer and let roast on low. Turn them around from to time so that they are roasted well on all sides, around 10-15 mins. When crisp and golden, remove from heat. Serve hot.