Arbi fry recipe | seppankizhangu roast | cheppankizhangu varuval | colocasia recipe | taro root fry

South Indian style Arbi fry recipe | Seppankizhangu roast



Arbi fry recipe | seppankizhangu roast | cheppankizhangu varuval | colocasia recipe | taro root fry


Seppankilangu roast | Cheppankizhangu varuval | Colocasia curry | Taro root fry | kesuvina gedde curry | chamagadda/chamadumpa veppudu with detailed stepwise images.

Seppankizhangu roast is a popular south Indian recipe. It is a simple side dish that goes well with roti, rice, and tastes so great with lemon rice, tamarind rice, coconut rice, etc. As the arbi fry is soft and crispy, it can be tried as a starter or a snack as well.

This recipe is made similar to my potato fry recipe. Simply boil the arbi and pan-fry with spices and oil. It's such an easy and quick to make as well. It is a mildly spiced roast with no onion, tomato, ginger, and garlic are used. Arbi fry can be stir-fried, shallow fry, as well as deep-fried. But, I always prefer a pan-fry method as it takes up very little oil.


Arbi fry recipe | seppankizhangu roast | cheppankizhangu varuval | colocasia recipe | taro root fry


Taro root is a starchy root/tuber vegetable that appears dark brown in color and has a coarse surface with a fibrous exterior and has white hard flesh inside.

Taro root is used both in savory and sweet dishes. It has a mild sweet taste and once it is boiled, it will turn into a soft buttery pulp and also produces a gluey and slimy texture. The brown outer skin needs to be removed for cooking purposes.

Taro's scientific name is Colocasia esculenta. Taro is called Kesu gedde in Kannada, Chamagadda in Telugu, Arbi in Hindi, cheppankizhangu/ seppankilangu in Tamil, Kacchalo in Punjabi, kochu in Bengali, and chembu in Malayalam.


Arbi fry recipe | seppankizhangu roast | cheppankizhangu varuval | colocasia recipe | taro root fry


Both the arbi leaves and tuber/roots are generally used in Indian cooking. My grandma used to make "Pathrode recipe" using arbi leaves, which is a popular dish in coastal Karnataka. You can also make seppankizhangu masiyal, kara kuzhambu, kesuvina gadde palya, etc.

I rarely make this arbi fry at home as I don't get this vegetable in my nearby American grocery stores. So, I need to make a separate visit to the Indian stores just for this sake. But when I do, just buy in bulk and store it for a couple of weeks and make a lot of different colocasia recipes. It is such a tasty veggie!


Arbi fry recipe | seppankizhangu roast | cheppankizhangu varuval | colocasia recipe | taro root fry


Recipe: Arbi fry recipe | seppankizhangu roast | cheppankizhangu varuval | colocasia recipe | taro root fry 


Serves: 2
Cuisine: Indian
Region: Tamil Nadu
Course: Side dish
Diet: Vegetarian | vegan
Prep time -5 min | Cooking time: 25 min | Total time: 30 mins
Author: Pavithra

Ingredients:

1. Arbi/Seppankilangu - 5 medium
2. Oil - 1 to 2 tbsp 
3. Red chili powder - 1 tsp
4. Coriander powder - 1.5 tsp
5. Turmeric powder - 1/4 tsp
6. Salt - 1 tsp / As per taste

How to make arbi fry:


1. Wash, and clean the arbi/colocasia in water for a few times. Remove the mud and pluck the fibrous part completely but don't remove the brown skin.

2. Put the arbi along with little water in a container and pressure cook it for 15 mins. (Note: Don't peel the skin).

3. Take out the container once the pressure is released completely. Let it cool down.

4. Now, peel the skin and chop the boiled arbi into 1-inch circles or bite-sized pieces. (Note: Don't chop it finely).

5. Take a wide and heavy bottomed pan or non-stick pan. Pour oil, salt, red chili, coriander, and turmeric powder. (Note: Do not switch on the stove).

6. Mix it well using a spatula.

7. Add the sliced arbi pieces and gently coat them in the masala oil.

8. Now turn on the stove and let it cook on a medium flame. (Note: Do not roast the arbi on the high flame as it will stick to the pan).

9. Saute in between and roast the arbi on all sides.

10. Switch off the flame once the arbi turns dark brown. (Note: The entire cooking process took 15 mins over a low medium flame, you may keep it for a longer time for a crispy arbi).

11. Serve the hot arbi fry with sambar rice, rasam rice, and curd rice, etc.

How to make colocasia fry with stepwise images:


1. Wash, and clean the arbi/colocasia in water for a few times. Remove the mud and pluck the fibrous part completely but don't remove the brown skin.


Arbi fry recipe | seppankizhangu roast | cheppankizhangu varuval | colocasia recipe | taro root fry


2. Put the arbi along with little water in a container and pressure cook it for 15 mins. (Note: Don't peel the skin).


Arbi fry recipe | seppankizhangu roast | cheppankizhangu varuval | colocasia recipe | taro root fry


3. Take out the container once the pressure is released completely. Let it cool down.


Arbi fry recipe | seppankizhangu roast | cheppankizhangu varuval | colocasia recipe | taro root fry


4. Now, peel the skin and chop the boiled arbi into 1-inch circles or bite-sized pieces. (Note: Don't chop it finely).


Arbi fry recipe | seppankizhangu roast | cheppankizhangu varuval | colocasia recipe | taro root fry


5. Take a wide and heavy bottomed pan or non-stick pan. Pour oil, salt, red chili, coriander, and turmeric powder. (Note: Do not switch on the stove).


Arbi fry recipe | seppankizhangu roast | cheppankizhangu varuval | colocasia recipe | taro root fry


6. Mix it well using a spatula.


Arbi fry recipe | seppankizhangu roast | cheppankizhangu varuval | colocasia recipe | taro root fry


7. Add the sliced arbi pieces and gently coat them in the masala oil.


Arbi fry recipe | seppankizhangu roast | cheppankizhangu varuval | colocasia recipe | taro root fry


8. Now turn on the stove and let it cook on a medium flame. (Note: Do not roast the arbi on the high flame as it will stick to the pan).


Arbi fry recipe | seppankizhangu roast | cheppankizhangu varuval | colocasia recipe | taro root fry


9. Saute in between and roast the arbi on all sides.


Arbi fry recipe | seppankizhangu roast | cheppankizhangu varuval | colocasia recipe | taro root fry


10. Switch off the flame once the arbi turns dark brown. (Note: The entire cooking process took 15 mins over a low medium flame, you may keep it for a longer time for a crispy arbi).


Arbi fry recipe | seppankizhangu roast | cheppankizhangu varuval | colocasia recipe | taro root fry


11. Serve the hot arbi fry with sambar rice, rasam rice, and curd rice, etc.


Arbi fry recipe | seppankizhangu roast | cheppankizhangu varuval | colocasia recipe | taro root fry


Check out my other potato roast/fry recipes:





Health benefits of Taro root/arbi/colocasia:

1. Taro root has a low glycemic index and a low-calorie root vegetable.
2. Rich in fiber and resistant starch.
3. Taro root contains vitamin A, B, C, E.
4. Arbi contains 17 amino acids that prevent cancer and cardiovascular issues and other diseases.
5. Helps in weight loss.
6. It contains carbs, iron, folate, vitamins, and minerals.
7. Aids with digestion.
8. It helps with blood sugar levels.
9. Boosts immune systems.
10. Gut-friendly.

(Health benefits are taken from Google and Wikipedia).


Arbi fry recipe | seppankizhangu roast | cheppankizhangu varuval | colocasia recipe | taro root fry


Do try this arbi fry recipe | seppankizhangu varuval and let me know how it turns up. Express your thoughts in the comment section below, I can't wait to hear from you!

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Arbi fry recipe | seppankizhangu roast | cheppankizhangu varuval | colocasia recipe | taro root fry


Learn how to make Arbi fry recipe | seppankizhangu roast | cheppankizhangu varuval | colocasia recipe | taro root fry with step by step images.




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