Seppankizhangu Masiyal | Arbi Masala

Masiyal means "Mashed" . Seppankizhangu Masiyal is a south Indian gravy made using Arbi or colocasia by pressure cooking and mashing it well with which is further cooked with some extra spices and tempering . Masiyal can also be made with yam/sennaikizhangu or Pidi Karanai/karunaKizhangu also.  This goes well with Sambar rice,vethakuzhmbu rice  or the humble rasam rice .

Preparation Time - 20 mins
Cooking Time - 15 -25 mins
Complexity- Simple 
Serves - 3-4


Ingredients
250 grams arbi /seppankizhangu/colocassia
1/2 cup tamarind extract
1.5 tablespoon sambar powder
1/2 tsp haldi powder
1 tsp red chilli powder
Salt to taste
Few curry leaves
2 tsp oil
1 tsp mustard seeds
Asafoetida /hing

Method

  • Wash the arbi well under running water and pressure cook for 2-3 whistles on medium flame .
  • Let the pressure release and then run it under cold water ,peel the skin and mash the arbi using a masher or any wooden ladle .(Donot use your hands to mash as the vegetable has a sticky texture and your hands will get too slimy making it difficult to mash)
  • In a pan, heat the oil and let the mustard splutter followed by curry leaves and asafoetida.
  • Now add the mashed arbi,salt,haldi powder ,red chilli powder ,salt ,sambar powder and 1/4 cup water and mix it well such that all the spices blend well .
  • Now add in the tamarind water ,mix and let it cook till the raw flavor of tamarind is lost .
  • Adjust water if you feel it is too thick . Spices can also be adjusted as per our spice level .
  • Turn off the stove once the raw flavor is lost . This gravy will thicken as it cools down so donot worry even if you feel it is slightly watery. 
  • Enjoy with hot steaming rice and some papads with sambar,rasam or more kuzhambu etc.


Tip :
Pressure cook the arbi with a little salt,this ensures even cooking of the arbi and slimness is reduced to a great extent .

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