Seppankizhangu roast – Taro root roast – South indian style seppankizhangu roast – Colocasia fry – Taro root varuval – Crispy arbi fry – Seppankizhangu varuval – How to make Seppankizhangu Roast
Taro Root (Seppankizhangu , Cheppankizhangu in Tamil / Arbi in Hindi / Chama Dumpa Vepudu / Chaama Dumpa in Telugu / Chamadumpalu Fry / Kilangu / Colacasia / kizhangu)
Taro root also known as Colocasia / Arbi / Seppan Kizhangu is a very humble root vegetable which never gets a first place in your shopping list, may be its the look of the veggie.. which tends to keep us away from it or should we blame the good looking bright colored veggies??
That Itchy feel
Also if you are new to colocasia/ taro / arbi , then there is one important thing you should know of…. it can cause extreme itchy feel to your fingers when you work with raw. Either wear a glove or apply oil to your fingers when you work them raw. Always cook them thoroughly with skin on and then peel.
Seppankizhangu Fry – Arbi Fry – Taro root fry
Seppankizhangu Roast Recipe – South Indian Arbi Roast
Ingredients
- 3 medium Seppankizhangu / Taro root / Colocasia
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Rice flour
- 1 tablespoon Gram flour
- 1/2 teaspoon Fennel powder
- 1 teaspoon Ginger Garlic paste
- 1 tsp Oil for masala
- 3/4 teaspoon Salt or to taste
- 3 tablespoon Oil for shallow frying
- 5 each Curry leaves optional
Instructions
How to cook
- Method – 1 Wash the taro root to remove all dirt and sand. Rinse a few times in running water. Cook them in a pan filled with water, just enough to cover fully. Bring water to a rolling boil, cover and cook the veggie for 12 minutes on high flame. Taro root has got a tendency to turn very mushy when over cooked, so check the last few minutes by inserting a knife to see if it can pass through easily. If so its done, switch off, drain the water, cool and peel the skin off.Method – 2 Alternatively you can pressure cook – Wash the taro root to remove all dirt and sand. Rinse a few times in running water. Place them in a pressure cooker filled with 2 cups of water. Pressure cook for 2 whistles and switch off. Let the steam settle and then gently remove the cooked taro fry and immediately immerse them in cold water to prevent them from cooking any further. Cut them into half and peel off the skin gently.
Coat & shallow fry
- Cut them into 1/4" thick pieces and keep aside.
- Now take a bowl mix gram flour, rice flour, turmeric powder, red chili powder, coriander powder, fennel powder, ginger garlic crushed, oil and salt. (add very little water)
- Add the taro root pieces to the dry masala powder and toss for a couple of times to coat. The cooked veggie will release some water which should be sufficient to make the masala stick to it.
- Finally heat half of the oil and shallow fry the pieces for 5 minutes each side over medium flame or until well browned on both sides. Add few chopped curry leaves.
- Repeat the process for the second batch with the remaining oil.
- Serve it as a side for for sambar, rasam or curd rice.
Video
Some Varuval recipes to try from our page
Urulaikizhangu Pattani Varuva
Karunai Kizhangu Varuval
How to cook
-
Method – 1 Wash the taro root to remove all dirt and sand. Rinse a few times in running water. Cook them in a pan filled with water, just enough to cover fully. Bring water to a rolling boil, cover and cook the veggie for 12 minutes on high flame. Taro root has got a tendency to turn very mushy when over cooked, so check the last few minutes by inserting a knife to see if it can pass through easily. If so its done, switch off, drain the water, cool and peel the skin off.
Method – 2 Alternatively you can pressure cook – Wash the taro root to remove all dirt and sand. Rinse a few times in running water. Place them in a pressure cooker filled with 2 cups of water. Pressure cook for 2 whistles and switch off. Let the steam settle and then gently remove the cooked taro fry and immediately immerse them in cold water to prevent them from cooking any further. Cut them into half and peel off the skin gently.
Coat & shallow fry
Notes
- Makes 15 circular pieces
- Do not over crowd while frying, do them in small batches.
- Adding water to the cooked root will make them very mushy. Do not add any, it has to be dry rub over them.
Comments
12 responses to “Seppankizhangu Roast Recipe – South Indian Arbi roast”
hi mullai…can we use frozen arvi for this recepie….
Swathi, frozen arvi comes in the form of cubes.. right?? that might be little hard to fry on all sides. If they are pre cut slices as shown then it will suit this recipe. Try and let me know. Thanks.
Another simple, tasty and great recipe…. Keep rocking!
Mercy
Hi Mullai,
Nice recipe, tried it today, It came out pretty well. Thanks.
gowher
Hi Mullai…the third time i made this today.It came good.
Really i want to say special thanks to this recipe. I love this fry.(i mixed everything last night and kept in the fridge. Because i’ve to cook early morning)
Kavi.
Hi Mullai, This dish came out well. kalakkaringa…Thanks! I have optimised to cook the root in pressure cooker. here is the tip for optimal cooking of potatoes and taro roots in cooker: wash the roots and add water just enough to cover them. wait for one hiss. switch off the flame immediately. wait for 3-5 minutes. now slowly release the pressure and remove the roots.drain the water and allow it to cool for 10 min. the roots are ready to peel and further processing. This saves time as well as fuel :-).
Can we use the same masala and procedure to make potato fry? Have you tried that?
Go ahead and use it.
Hi Mullai,
I tried this recipe today but didnt comeout very well. The masala didnt stick to the taro much and so it tasted bland. Also the little masala which stuck to the taro got seperated in the oil. So the final product tasted like plain taro slices fried in oil. Dont know where I went wrong. But the photo of ur fry looks tempting and I would like to give it one more try. Could u suggest some solutions? Also the cooked taro was not very soft. The central part was little hard with bright white color. May be should I cook the taro for some more time?
Kothai,
I wonder what could have went wrong, but anyway, here are some suggestions.
1.Check whether the taro root cooks thoroughly, a knife or skewer should pass through easily when done. 2. After cooking the root, allow to cool for few minutes and cut immediately and toss when its still warm and semi-wet. This makes the masala powder stick easily and will not come off. Try again, better luck next time.
Hi Mullai,
i have make this recipe but with different ingredients. like instead of using redcilli pwdr, dhania pwdr, turmeric pwdr, garam masala pwdr, i used sambar pwdr which has these contents. this can be good substitute also.
thank you
shweta
Hi mullai,
yesterday i made this sidedish for mour kuzambu.it came excellent.i made this varuval with 5 kizangu.My both kids veluthu kattitanga & there is no more for me .They said it tastes like meen varuval.thank u for excellent dish.Actually i fry this kizangu with chilli powder & salt. i think from now i have to change my method.bye.
kavi.