Sepangkazhangu/Arvi or Arbi Roast/.satoimo (Taro Root roast)

If you like roasted potatoes, you'll likely love this too - I'll admit it - The boiled arbi is slimy and not aesthetically pleasing - When we were growing up and amma made this, I shunned it merely based on its texture - heck, when we first got married and I was making my first forays into cooking, I refused to touch potato eyes that had that nasty growth on them, like warts --Feel my shuddering revulsion! But like a well trained doctor who does not flinch at blood or other major stuff, i have now become almost oblivious to such triviality - But I still get my kids who seem to be SO crazy about this dish to peel those hairy nasties for me.

But get this - These are the most deadly delicious tasting roasts  (I like it way better than potatoes) _ Goes to show that the book should never be judged by the cover, when the inside of it can be made to look as appetizing as the picture below :-))

For greater insight into the Taro root, here is a wonderful website http://www.essortment.com/all/taroroottubers_relt.htm

Ingredients

2 lbs of Taro root 

3-5 spoons of curry powder (depending on how spicy you want it)

4 tablespoons of olive oil or oil of choice

1 teaspoon of turmeric powder

For Thadka

1 teaspoon of mustard leaves

1 teaspoon of urad dal

1 stem of curry leaves

a good pinch of asafoetida

1 whole red chili (optional)

Preparation

Pressure cook Taro - 3 minutes after the whistle blows -or based on your cooker, when it starts hissing
Microwave - set to potato cooking
Peal  and cut into thin rounds
On your cutting board or in a separate bowl, add the veggie, pour 2 table spoons of oil, add all the spices and salt to taste and mix well tuning carefully so as to not break or mush the veggie

                                                                    Boiled and peeled

                                                                   All cut up!

                                                                    Adding the curry powder

                                                             Roasted and on your plate :-)

Take a non-stick pan, and add the rest of the oil
Splutter mustard seeds and other thadka ingredients
Add the marinated veggie and allow to roast
Takes a good 10 minutes to get to the level of the picture above

Secret tip marinating it before putting it on the stove and by using a non-stick pan, you use half the oil it normally takes to get it to brown and crisp :-)
Eat as a side with Rotis, chappatis. rice and lentils, more kozhambu, sambar, rasam, rasavangi  :-)