Seppankilangu (Arbi/Taro Root) Roast

Sepankizhangu Fry is a spicy side dish. A simple and tasty taro root roast recipe with Indian spices.Though it looks dry and unexciting from outside, if cooked skillfully, Arbi can be very delicious. .Slowly I started to become a fan of this dish.We never deep fry it.just add little oil and cook it in medium flame. Hence we are good on health benefits too. When you select this vegetable look for the ones in brown color with hairy roots and firm. The ones that are too big are not tasty.One other point is do not cook the roots in pressure cooker. It will get mashed when you fry it.

Check out some more Dry curry recipes

In Different languages
Arbi	Hindi
Chama dumpa	Telugu
Samagadde	kannada
Colocasia	English
Seppankilangu	Tamil

 

Prep time	Cook time	Serves
10 mins	15 mins	2 persons

 

Cuisine: Indian

Recipe Type: Side dish for rice

Ingredients Arbi /Seppankilangu/taro root -250 gms Mustard seeds -1/4 tsp Cumin seeds -1/2 tsp Hing –pinch Salt – to taste Turmeric powder -1/4 tsp Red chili powder -1/2 tsp Dhania powder -1 tsp

 

Method

1. Wash the arbi with enough water and pressure cook it for 2 whistles or till it turns soft. Drain off the water and allow it to cool. Then peel off the skin and cut each arbi into small pieces.

2. Heat oil in a non-stick pan. Add mustard seeds and asafetida. When mustard seeds splutter, add in cumin seeds. Once cumin seeds start changing color, add the garlic and sauté till it turns light brown.

3. Then add in the arbi pieces. Add salt, turmeric powder and coriander powder and mix well. Reduce the flame to low and stir the arbi gently at intervals till they are roasted well. Remove from heat. Arbi roast is ready to serve.

Served with

Sambar, Rasam, Keerai kulambu

Notes

Make sure that you don’t overcook arbi as they get very soft and mushy.

Garam masala powder can also be added for better taste.

Garlic cloves can be mashed with ladle for good smell.

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