Seppankizhangu Roast / Arbi Fry is a simple and delicious side which is perfect for South Indian lunch. It goes best with sambar rice, rasam rice or even curd rice.
Seppankizhangu(also known as Arbi / Taro Root) is a root vegetable which I never tasted before marriage and was introduced to me by my husband. From the time, I tasted seppankizhangu roast / arbi fry, I have fallen in love with this. Now arbi fry regularly features in our lunch menu. I prefer to make this side when I make Sambar for lunch. By far, I would say sambar rice and seppankizhangu is the best combination. The spicy, crispy outer and soft inner makes it completely delicious.
The seppankizhangu roast recipe is very simple. You have to take care not to overcook the arbi. Pressure cooking arbi for 2 whistles works best for me. Arbi fry is made by shallow frying the marinated arbi. You can try various spices for marinating. Really this seppankizhangu roast is so delicious and competes with potato fry. Root vegetables have to be cooked with care. Else you will end up with irritation in the mouth after eating. It is best to use at least a week old Seppangkizhangu. Try it and let me know how it turned out for you. Follow step by step procedure with pictures.
This post was first published on 1 march 2018. Now it is updated with step wise pics and republished.
How to make Seppankizhangu Roast / Arbi Fry
- Wash the Seppankizhangu well with water, so that all the mud particles are removed. Pressure cook for 2 whistles with 2 cups of water. Once cooled, peel off the skin and cut into small pieces.
- In a mixing bowl, add red chilli powder, coriander powder, turmeric powder, salt and ginger garlic paste. Add a tbsp of water, a make it into a thick paste.
- Now add the cooked Seppankizhangu to the masala paste and mix well. Make sure the masala is covered well over seppankizhangu.
- Heat 1 tbsp of oil in a kadai. In high flame, add the marinated pieces of Seppankizhangu. Do not overcrowd the pan. Do it in batches. Let it roast for 1 min.
- Now flip it to the other side. Let it roast for another 1 min.
- Now reduce the flame to low and roast for 5 mins. Repeat the same for the next batches.
- Yummy Seppankizhangu roast / Arbi Fry is ready to be served!
Seppankizhangu Roast Recipe
Seppankizhangu Roast / Arbi Fry
Ingredients
- 250 grams Seppankizhangu / Arbi
- 2 tsp Red chili powder
- 2 tsp Coriander Powder
- 1/4 tsp Turmeric powder
- 2 tsp Ginger garlic paste
- 3 tbsp Oil
- Salt as required
Instructions
Preparation:
- Wash the Seppankizhangu well with water, so that all the mud particles are removed.
- Pressure cook for 2 whistles with 2 cups of water.
- Once cooled, peel of the skin and cut into small pieces.
Method:
- In a mixing bowl, add red chili powder, coriander powder, turmeric powder, salt and ginger garlic paste.
- Add a tbsp of water, a make it into a thick paste.
- Now add the cooked Seppankizhangu to the masala paste and mix well. Make sure the masala is covered well over Seppankizhangu.
- Heat 1 tbsp of oil in a kadai. In high flame, add the marinated pieces of Seppankizhangu. Do not overcrowd the pan. Do it in batches. Let it roast for 1 min.
- Now flip it to the other side. Let it roast for another 1 min.
- Now reduce the flame to low and roast for 5 mins.
- Repeat the same for the next batches.
- Finally add curry leaves to the oil and garnish it over Seppankizhangu roast.
- Yummy Seppankizhangu roast / Arbi Fry is ready to be served.
Notes
- Make sure you do not overcook the Seppankizhangu. Else it will get mashed while roasting. Pressure cooking for 2 whistles will be perfect.
- If the Seppankizhangu is cooked well, the outer skin will be easy to peel off.
Tips for making Seppankizhangu Roast / Arbi Fry :
- Make sure you do not overcook the Seppankizhangu. Else it will get mashed while roasting. Pressure cooking for 2 whistles will be perfect.
- If the Seppankizhangu is cooked well, the outer skin will be easy to peel off.
Did you Try this Recipe ?
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You may want to try other recipes from my blog
Mushroom and Potato Pepper fry
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Looks delicious! I also love to take it with sambar rice.
Love this dish and it has been a while I made it ..Nice recipe !