Sunday, May 3, 2015

Arbi roast-Colocasia recipe-Seppankizhangu roast-Taro root fry

This is such an easy and tasty fry which is very common in my house and also loved by everybody in my family. It goes well with Mor Kulambu (Buttermilk kuzhambu) and all Rasam varieties. Do try this easy breezy roast and I am sure you will fall in love with it. Today we will learn how to make Arbi roast-Colocasia-Seppankizhangu roast-Taro root fry following this very easy recipe.

Seppankizhangu roast
Arbi roast

Arbi-Colocasia-seppankizhangu-Taro root

Arbi roast/Colocasia/Seppankizhangu Roast

Arbi roast-seppankizhangu roast

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves: 4
 Recipe CategoryVegetable Curry-Side Dish
 Recipe CuisineSouth Indian
 Author:

   Ingredients needed

   Arbi/ Colocasia/seppankizhangu - 600 grams
   Turmeric powder -1/4 tsp
   Chilli powder -1 tsp
   Coriander powder -2 tsp
   Cumin/jeera powder -1 tsp
   Oil - 6 tbsp
   Salt to taste

  For the seasoning

   Oil -1 tsp
   Mustard seeds -1 tsp


Arbi roast-seppankizhangu roast-Taro root fryMethod

Cook arbi till soft. This is the most important step. The arbi should be cooked in such a way that it should be soft but not mushy.(I pressure cooked for 2 whistles as cooking in an open pan takes a long time. Once the pressure is released, I immediately transferred them to cold water to prevent them from getting cooked further)

Peel the skin of arbi, cut it into halves, add oil, sprinkle salt, chilli powder, coriander powder, turmeric powder, cumin powder and mix everything well. Let it sit for 15-20 minutes.

Now heat a tsp of oil in a pan, add mustard seeds, when it splutter, add the marinated arbi and roast on low flames.

Cover it with a lid and roast evenly on all sides. Stir it in between to prevent it from getting burnt.

Roasted seppankizhangu is ready to be served. Sounds easy isn't it? No doubt, it will taste great!!

Meet you all again with more interesting recipes and tips, till then it is bye form Padhu of padhuskitchen.

47 comments:

  1. This looks so cripsy, love to have them:-)

    ReplyDelete
  2. Wow....picture makes me drool...looks tempting and yummy.

    ReplyDelete
  3. Lovely clicks and good recipe. Like Arbis in any form. This is a crsipy treat!

    ReplyDelete
  4. Looks so yum, pics are very tempting..

    ReplyDelete
  5. I am so going to try this...very inviting...!

    ReplyDelete
  6. looks simple but delicious...

    ReplyDelete
  7. This comment has been removed by a blog administrator.

    ReplyDelete
  8. I love arbi! and I make it exactly the same way :). As always, lovely presentation.
    We also make a curry version of it and thats yummy too.

    ReplyDelete
  9. I love this padhu, but havent seen this much around here..Looks delicious...

    ReplyDelete
  10. drool worthy pictures..yummy n crispy arbi..very nice recipe dear :)

    ReplyDelete
  11. New version to me...looks extremely yummy....

    ReplyDelete
  12. Roast looks delicious Padu. I love simple fry alwasy.

    ReplyDelete
  13. I have seen many a times in the market but never bought it...the dish looks very tempting....have to try this....

    ReplyDelete
  14. Thats a great recipe! roast looks wonderful..my hubby fav..:)

    ReplyDelete
  15. my evertime favorite root bveg really delicious looking fry.. good one padhu

    ReplyDelete
  16. never tried this taro, will try sometime, looks delicious

    ReplyDelete
  17. This is my fav .Love it any form.Thanks for your recipe.

    ReplyDelete
  18. Arbi roast with piping hot rice and rasam is a heavenly combination. Looks yumm Padhu
    Cheers, RV

    ReplyDelete
  19. Crispy yummy roasts !! Looks awesome !!

    Lavanya

    www.lavsblog.com

    ReplyDelete
  20. Arbi roast looks fabulous and the way you have presented is really appreciable. Shall try your lovely recipe.

    ReplyDelete
  21. Hi Padhu,

    Next time I'll give the leaves a break and try the root instead :). I do have another recipe for the root vegetable but this sounds way easier so it jumped the list of priority.

    and by the way, you inspired me to send the entry to Akila's Kitchen. I'm not much into events but I did give it a try this time.

    ReplyDelete
  22. Arbi is my favorite, usually I can't wait - so I end up eating them just after they are cooked :(

    ReplyDelete
  23. Oh Wow..Visiting you after a long time..and u have posted my fav recipe..I love arbi roast..In fact I just bought some arbi yesterday and I see the recipe today..How have you been..I seem to have missed quite some posts..Will catch up as and when time permits..

    ReplyDelete
  24. Wow! excellent recipe.
    Today only my Mom roast some arbi for lunch adding coriander powder, chilly powder, garam masala powder and salt and end up adding a spoon full lemon juice and chopped coriander. You can try this version while I try yours.

    ReplyDelete
  25. Looks good. I had arbi just the other day in a restaurant.

    ReplyDelete
  26. Lovely, crispy arbi, love this with rasam and rice..

    ReplyDelete
  27. Arbi fry looks wonderful dear....

    Thanks for sending to my event...

    ReplyDelete
  28. i love them..its been long i tried arbi fry..

    ReplyDelete
  29. Arbi fry looks so crispy and yumm! Lovely clicks!

    ReplyDelete
  30. one of my Fav...looks super delicious..

    ReplyDelete
  31. Oh My my Seppankizhangu fry looks scrumptious Padhu, its been ages i had this, sob sob, gotta go to India soonish to eat....:D

    ReplyDelete
  32. This comment has been removed by a blog administrator.

    ReplyDelete
  33. Hi Padhu,
    Thanks again for stopping by. This arbi roast looks delicious! Ive never tried arbi though, so I would love to make this sometime.

    ReplyDelete
  34. Hi Padhu,
    I get Arbi which are long in CA and not like the one which is round that we get in India. So when I pressure cook it for 2 whistles they really become too mushy and it spoils the entire taste. Please help me on this .

    ReplyDelete
  35. Madhu bala - If it becomes mushy, pressure cook for 1 whistle. Pour cold water over the cooker, once the pressure subsides, open the cooker. Another method - cook in a pan, so that you will know when to stop cooking.

    ReplyDelete
  36. Query: Do we have to add all six table spoons of oil and marinate and then roast? Please clarify.

    ReplyDelete
    Replies
    1. Add half of the oil for marinating and then the rest while roasting. I will update it.

      Delete
  37. Can I marinate and keep in fridge the prev night..and roast the next day morning padhu..

    ReplyDelete
    Replies
    1. Yes, you can but bring it to room temperature before roasting.

      Delete
  38. Hi Padhu, would adding asafoetida improve the overall flavor do you think?

    ReplyDelete
    Replies
    1. No harm in adding a pinch of asafoetida. It helps in digestion also.

      Delete

Thank you for dropping by my blog.Hope you enjoyed reading the recipes.Your feedback and comments are appreciated. Comments with links to external sites will be deleted.