Arbi which is called as Colocasia or Taro is a root vegetable .It is widely popular in South Asian countries and especially in India it is widely used in food, be it its leaves or the vegetable both are used to make delicious recipes.

In South Karnataka and Udupi arbi is used to make a popular delicacy called Patrode, in Punjab it is used to prepare a side dish called Arbi ki sabzi. In Kerala the leaves of Arbi is used to cook to a popular curry called Chembila while the root , the veggie is used to prepare Chembu puzhukku which is often taken with Kanjee a kind of Podridge. In Andhra it is used to prepare a food called Chaama while the leaves are used by Gujratis to make a famous snack called Patra. In Tamil nadu it is used as side dish which is basically a fried dish.
I am now posting the Tamil Nadi dish called Seppakizhangu Fry (pronounced as Seppakilangu).

it is basically a dry roasted dish and served along with rice and curry. It needs minimum ingredients and can be prepared by anyone easily. It is crispy from outer side while its soft and juicy from inside thus giving a tempting taste. It is cooked just like potatoes, and it has high fibre content considered good for health. As such root vegetables are rich in fibre and minerals and having them as part of food is healthy.

Taro root is a starchy tuber vegetable that looks like, and can be used similar to, a potato. It does, however, have a hairy outer coating on its surface that is similar to the coating on a coconut. Because of this, when preparing to use a taro root, the root’s outer skin must first be removed. This procedure is easy to do. However, some individuals can acquire a skin irritation towards the juices that are secreted by the taro root as its skin is being removed. Therefore, to be on the safe side, when peeling a taro root’s skin, use protective rubber gloves. Additionally, because taro root can be toxic in its raw state, always cook it before using.

Typical of leaf vegetables, taro leaves are rich in vitamins and minerals. They are a good source of thiamin, riboflavin, iron, phosphorus, and zinc, and a very good source of vitamin B6, vitamin C, niacin, potassium, copper, and manganese. Taro corms are very high in starch, and are a good source of dietary fiber. Oxalic acid may be present in the corm and especially in the leaf, and these foods should be eaten with milk or other foods rich in calcium so as to remove the risks posed by ingesting the free oxalic radical especially for people with kidney disorders, gout, or rheumatoid arthritis. Calcium reacts with the oxalate to form calcium oxalate which is very insoluble.

In India, it is known by various names - cheppankizhangu (Malayalam/Tamil), arvi (Hindi) and chama dumpa (Telugu). The leaves are also called Elephant ear leaves.

Here is the recipe of Seppakizhangu fry. Hope everyone enjoys it. Its my favourite too.




Ingredients:
Arbi (Colocasia) - 1 kg
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1 tablespoon
Mustard seeds - 1 teaspoon
Salt - as per taste
Oil - 2 cups for frying .



Method: (using more oil)

1. Pressure cook arbi with little salt in water until just done and not too mushy.
2. Remove it’s skin, cut into big round pieces and keep it aside.
3. Cut the arbis into pieces. Cut the smaller ones in 2 pieces and larger once into 3 or 4 pieces.
   
4. Heat Oil in a kadai for frying.
   
5. Put the arbi pieces in the oil and fry them for few minutes say some 6-7 minutes till it is light golden brown in colour. Dont over fry them.
6. If your are using more oil then remove the arbis in a absorbent paper and set aside.
7. Take a kadai and add 1 tablespoon of oil in it. Heat it and add mustrad seeds.
   
8. When the mustard seeds crackle, lower the flame. Add the arbis , turmeric powder and red chilli powder , salt as per taste and stir well till the powders gets mixed.
   
9. Serve them hot with rice and dal or any curry of your choice.

Method 2: (using minimun Oil):

1. Pressure cook arbi with little salt in water until just done and not too mushy.
2. Remove it’s skin, cut into big round pieces and keep it aside.
3. Cut the arbis into pieces. Cut the smaller ones in 2 pieces and larger once into 3 or 4 pieces.
4. Heat 4 -5 tablespoons of Oil in a kadai for frying.
5. Add the mustard seeds and allow them to crackle.
6. As soon as the mustards crackle, put the arbi pieces , turmeric powder and red chilli powder. And some salt as per taste. Stir them well till the powders sticks to the arbis properly.
7. Keep in low or medium flame and cook until the outer sides becomes crispy and golden brown.
8. Serve hot with rice and dal or curry of your choice.

Method 3: (Microwave method):

1. Peel the arby’s skin with knife and cut into round slices.
2. Put in Microwave safe bowl and add little water and salt.
   
3. Microwave it for 2 -3 mins until 75% is cooked.
   
4. Then proceed with the frying step and as follows. Better try the frying step over flame using a Kadai for good results and better taste.
5. Serve hot with rice and curry.

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves : 4-5 persons
Shelflife: Best fresh and upto 1 day.
Serving suggestion: Serve hot with steam rice and dal or any curry .


Note:

• Always cook the arbis first.
• Arbis are usually sticky and can be difficult to cook. So frying is best option which also enhances the taste.
• Cut the arbis in slices. And fry them till golden brown.

Click here to know more about Tamil Nadu foods and cuisines - An Introduction To Tamilnadu Food And Cuisines.