Seppankizhangu kasuri methi varuval | Arbi dried fenugreek leaves roast

Cuisine Style: South india | Cooking Time: 10 min | To Serve: 4 | Type : Poriyal, Stir Fry, Roast, Varuval, Thoran | Take with : Rice, chapathi

Ingredients

• Seppankizhangu [Taro, colocasia, Arbi]– ¼ kg
• Onion – 1 [chopped]
• Garlic – 1 cloves[mashed]
• Curry leaves – 1 spring
• Green chilli – 1 [chopped]
• Coconut - 1 tbsp [grated]
• Kasuri methi [Dried fenugreek leaves] – 2 tbsp
• Coriander leaves – 2 springs [chopped]
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tsp
• Garam masala powder – ½ tsp
• Dry mango powder – ½ tsp
• Mustard seeds – ½ tbsp
• Cumin seeds – ½ tsp
• Bengal gram – 1 tbsp
• Urad dal – 1 tbsp
• Salt to taste
• Oil – 2 tbsp
• Water as needed

Preparation

• Heat enough water in a pan add turmeric & red chilli powder let it boil.
• Add Seppankizhangu boil till soft or parboil. Or pressure cook for 1 whistles.
• Then drain water & peel off the skin, cut into half & keep it aside
• Heat oil in a pan add mustard seeds, let it sputter.
• Then add cumin seeds, Bengal gram, urad dal sauté.
• Add onion sauté till light brown.
• Add garlic, green chilli, curry leaves sauté.
• Add turmeric powder, red chilli powder, garam masala powder, dry mango powder, coconut & salt sauté.
• Add boiled seppankizhangu sauté / roast till light brown & crisp.
• Add dried fenugreek leaves, coriander leaves sauté gently.
• Cut off heat serve hot with chapatti, or rice

Arbi dried fenugreek leaves roast