Seppankizhangu, colocasia, arbi... call it what you like. This is again one of those vegetables that people either love or hate.
In south indian homes, the deep fried version and the shallow fried version are most popular. I was discussing this dish with my friends on Saturday, and none of them had even heard of it. I blamed it on their being Iyers and not being exposed to Iyengar food and one of them said, "I have a very close Iyengar friend and I know all about their cooking." Most people tend to think that my ideas about food are pretty messed up thanks to my mixed parentage. But I firmly believe that food is handed down from one generation to the next. And sometimes certain dishes are not made at all in some households because one or two people gave them up at Kashi or just happen to not like them.
Anyway, this dish brings back fond memories of Sunday lunches at IIT Madras. Rice, yela paruppu (thick dal), seppankishangu mor koottu, rasam, vattal-vadam (rice crispies). Ah... bliss!
1/2 kg Colocasia tubers, boiled and cut
2-3 tsp Urad Dal
2-3 Green Chillies, slit
2 tbsp Coconut, scraped
1/2 Cup Curd
1 tsp Oil
Salt to taste
For the tempering:
1 tsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Asafoetida
4-5 Curry Leaves
Heat the oil in a kadhai and roast the urad dal and green chillies. Transfer this to a mixer jar and grind with the coconut and salt. Transfer this mixture to a bowl and blend with the curd. Add the boiled colocasia pieces.
For the tempering, heat the oil in a small kadhai. Add the mustard seeds and asafoetida. When the mustard begins to splutter, add the curry leaves. Add this to the curd - colocasia mixture.
Eat this with paruppu saadam (dal rice) and some vattals along side. See you when you return to earth!