May 20, 2018

Hyderabadi Colocasia/Arbi Roast

How to make Hyderabadi Colocasia/Arbi Roast (Fried & No fry method)

                      
            Colocasia, Arbi, Taro, Seppankizhangu are just a few ways to call this tasty tuber. This is an easy and delicious side with masala coated cubes of Arbi. Although this recipe calls for frying the colocasia, scroll down all the way to see the no-fry method using the same ingredients for a low-calorie version without compromising on flavor. This Nawabi cuisine recipe is from chef Venkatesh Bhatt. I have given his exact recipe as well as my version of the low-calorie, no fry recipe here. You can try both versions or just pick your style & go with it. 









Ingredients:

4 to 6 whole Seppankizhangu/Colocasia
2 slit green chilies
Coriander powder - 1/2 Tbsp
Turmeric powder - 1/4 Tbsp
Chili powder - 3/4 Tsp
Tamarind water - 1/4 Cup
Salt to taste
Cumin seeds/Jeera - 1/2 Tsp
Garam masala powder - 1/2 Tsp
Ghee/Clarified butter - 2 Tsp
Oil - as needed
Chopped Coriander leaves - for garnish







Stovetop Directions:


  • Boil colocasia immersed in water for 15 minutes or pressure cook for two whistles. Let cool, peel the skin & make cubes of the desired size.
  • Fry the colocasia cubes in hot oil until crisp & forms a golden brown crust. Remove from oil onto an absorbent paper.


  • Heat 2 Tbsp of oil on medium heat in another pan, add cumin seeds, green chilies, coriander powder, chili powder, turmeric powder, garam masala powder and saute until the raw smells disappear. Now add the tamarind water, let simmer until it is cooked & thickened. Finally, add the fried colocasia give it a toss, drizzle some ghee & let roast (opened) for a few minutes on low heat.

  • Remove from heat & garnish with chopped coriander leaves. Serve with your favorite meal platter & enjoy.


No-Fry Arbi Roast Method -

  • For the low-calorie (no fry) version of the recipe - Boil/cook the colocasia until soft, peel & cube into medium pieces. Skip the frying part. Heat 3 tbsp of oil in a pan, add cumin seeds, chopped onion (optional), coriander powder, chili powder, turmeric powder, garam masala powder and saute until the raw smells disappear. Now add the tamarind water, let simmer until it is cooked & thickened. Finally, add the cubed colocasia give it a toss, drizzle some ghee & let roast (opened) for a few minutes on low heat. Remove from heat & garnish with chopped coriander leaves. Serve with your favorite meal platter & enjoy.



           Sharing this recipe with my fellow bloggers at Valli's CCC# 55: May Week 3. Do check out the other recipes at CCC.








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