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.
Now for the good side, it is very easy for varuval or fry like dish and also pairs well with sambar, rasam, mor kuzhambu or curd rice. hopping list nor is a choicest pick when you go grocery shopping. This poor fella is usually left out in favor of the good looking luscious veggies. Cant blame it on looks alone, this one gives a nasty itch to your hands if you don’t know how to treat (peel) it right.
Taro Root (Seppankizhangu , Cheppankizhangu in Tamil / Arvi in Hindi / Chama Dumpa Vepudu / Chaama Dumpa in Telugu / Chamadumpalu Fry / Kilangu / Colacasia), Taro root fry, colocasia fry, taro root varucal, crispy arbi fry, seppankizhangu varuval, vegetarian sides, varuval recipes, deep fried foods, fries, rice side dish recipes, south indian foods, varuval recipes, south indian sides
|Taro root||3 (medium size)|
|Red Chilli powder||1/2 teaspoon|
|Rice flour||1 teaspoon|
|Gram flour||1 tablespoon|
|Coriander powder||1 teaspoons|
|Turmeric powder||1/4 teaspoon|
|Garam Masala powder||1/4 teaspoon|
|Ginger Garlic paste||1/2 teaspoon|
|Salt||1/2 teaspoon (or to taste)|
|Curry leaves (finely chopped)||5 leaves|
|Oil||1/4 cup (for shallow frying)|
Some Varuval recipes to try from our page
Choose any one method to cook the root
Method – 1 Wash the taro and cook in a pan filled with water, just enough to cover them fully. Bring the 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.
- 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, garam masala, ginger garlic crushed, curry leaves and salt. Do not add any water to this, final product will end up like a gooey mass.
- Add the taro root pieces to the dry masala powder and toss for a couple of times.
- This step will make the masala powder stick to all sides.
- Finally heat half of the oil and shallow fry the pieces for 5 minutes each side over medium flame.
- Repeat the process for the second batch with the remaining oil.
- Great side for sambar or curd rice.
- 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.