Sepankizhangu Roast

🔥 Prep

• Boil the 400 g Colocasia until fork-tender (approx. 15-20 minutes), then drain, cool completely, peel the skin, and slice into 1/2-inch thick rounds.
• In a small bowl, combine 1.5 tsp Chilli Powder, 0.25 tsp Turmeric Powder, 1 tbsp Rice Flour, and 1.25 tsp Salt to form a dry spice coating mixture.
• Rinse 10 pcs Curry Leaves and pat dry; measure out 1 tsp Mustard Seeds and 3 tbsp Oil.

🔥 Cook

• 1. Heat a heavy-bottomed pan or cast-iron skillet with 3 tbsp Oil over medium heat until shimmering but not smoking.
• 2. Add 1 tsp Mustard Seeds and allow them to splutter for 10-15 seconds.
• 3. Immediately add the 10 pcs Curry Leaves; fry for 5-10 seconds until crisp and aromatic, being careful of oil splatter.
• 4. Reduce heat to medium-low; gently place the sliced Colocasia rounds in a single layer in the pan (work in batches if necessary to avoid overcrowding).
• 5. Sprinkle half of the prepared spice mixture evenly over the top of the slices.
• 6. Roast undisturbed for 4-5 minutes until the bottom side turns golden brown and forms a crisp crust.
• 7. Carefully flip each slice using a flat spatula; sprinkle the remaining spice mixture over the newly exposed sides.
• 8. Continue roasting for another 4-5 minutes on the second side until golden brown and crispy.
• 9. If the slices are not sufficiently crisp, increase heat to medium for the final 1-2 minutes, tossing gently to coat evenly in the oil and spices without breaking the pieces.
• 10. Turn off the heat and transfer the roasted slices to a plate lined with paper towels to drain excess oil.

🔥 Serve

• Serve hot as a crispy side dish alongside Sambar Rice, Rasam Rice, or Curd Rice.
• Garnish with a few extra fried curry leaves if desired.
• Pair with a dollop of plain yogurt or a lime wedge to cut through the richness.