Seppankizhangu Roast Recipe – South Indian Arbi roast

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

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Seppankizhangu Roast Recipe - South Indian Arbi Roast

Easy South Indian style pan fried Seppankizhangu recipe.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: accompaniment, Side Dish

Cuisine: Indian, south indian, tamil nadu

Keyword: arbi, colocasia, roast, seppankizhangu, taro root

Servings: 4

Author: Muallai Madavan

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

Cauliflower Varuval

Urulaikizhangu Pattani Varuva

Karunai Kizhangu Varuval 

Coat & shallow fry

1. Cut them into 1/4″ thick pieces and keep aside.

2. 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)

3. 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.

4. 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.

5. Repeat the process for the second batch with the remaining oil.

6. Serve it as a side for for sambar, rasam or curd rice.