Seppankizhangu Roast Recipe - South Indian Arbi Roast
Easy South Indian style pan fried Seppankizhangu recipe.
Servings: 4
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.