Taro Roots Fry. Fried Taro Roots. Sembu Varuval. Sepankizhagu Varuval. Sepankizhangu Roast. Arvy/Arby Fry. Arvi/Arbi Roast.

This is my Mom’s Recipe. She actually makes this in ‘Iron Wok’. It tastes really great. The root will be crispy outside and not so sticky inside. Its a yummy dish. I bet…..One can hog and finish the whole thing….before even transferred to serving bowl!

Ingredients:

Colacassia 1/2 kg
Garlic 2 peeled and semi crushed
Curry leaves 3 twigs
Salt
Turmeric 1/4 spoon
Red chili powder 1 spoon
Tamarind paste 1-2 spoons
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon.

Method:

Boil colacassia with water till one whistle. Then peel off its skin. Now chop them into 1/2 an inch thickness roundels.

Marinate this colacassia with tamarind paste, salt, turmeric and chili powder. May
be for 2-3 hours.

(Usually roots like yam and colacassia have a kind of Raphides sticks in them….its a stick like calcium content. which is actually this plants excreta. That’s why this will give prickly feeling when consumed. By marinating them in tamarind paste….it dissolves this calcium raphides…..so better to use tamarind to these vegetables. Don’t skip this and blame me!)

In a wide pan(iron wok) add 1 cup of oil. once the oil is hot…. add mustard, cumin, curry leaves and garlic to it. Fry them for a while.

Then toss the marinated colaccassia. Do not cover them. Maintain the stove over low to medium heat. May be it takes long time to well well roasted to one side.

Then turn the vegetable the other side top get roasted. Make sure of frying them till deep brown color…..until good garlic aroma fill the room.

This vegetable does not get spoiled so quickly. Its shelf life is nearly 3-4 days without refrigeration.

Serve this side dish along with curd or sambar rice.