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.
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| Arbi roast |
Arbi roast/Colocasia/Seppankizhangu Roast
Prep Time : 10 mins
Cook Time : 20 mins
Serves: 4
Recipe Category: Vegetable Curry-Side Dish
Recipe Cuisine: South Indian
Author:Padhu Sankar
Serves: 4
Recipe Category: Vegetable Curry-Side Dish
Recipe Cuisine: South Indian
Author:Padhu Sankar
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
Method
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.
yummy arbi roast.i love this:)
really crispy padhu…delicious.
This looks so cripsy, love to have them:-)
Wow….picture makes me drool…looks tempting and yummy.
Lovely clicks and good recipe. Like Arbis in any form. This is a crsipy treat!
Looks so yum, pics are very tempting..
I am so going to try this…very inviting…!
yummy arbi roast.i love this:)
looks simple but delicious…
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.
my fav dish. nice clicks padhu
I love this padhu, but havent seen this much around here..Looks delicious…
drool worthy pictures..yummy n crispy arbi..very nice recipe dear 🙂
New version to me…looks extremely yummy….
Roast looks delicious Padu. I love simple fry alwasy.
I have seen many a times in the market but never bought it…the dish looks very tempting….have to try this….
Thats a great recipe! roast looks wonderful..my hubby fav..:)
my evertime favorite root bveg really delicious looking fry.. good one padhu
never tried this taro, will try sometime, looks delicious
They really look yummy
This is my fav .Love it any form.Thanks for your recipe.
Arbi roast with piping hot rice and rasam is a heavenly combination. Looks yumm Padhu
Cheers, RV
Crispy yummy roasts !! Looks awesome !!
Lavanya
http://www.lavsblog.com
Arbi roast looks fabulous and the way you have presented is really appreciable. Shall try your lovely recipe.
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.
Arbi is my favorite, usually I can't wait – so I end up eating them just after they are cooked 🙁
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..
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.
Looks good. I had arbi just the other day in a restaurant.
Lovely, crispy arbi, love this with rasam and rice..
Arbi fry looks wonderful dear….
Thanks for sending to my event…
i love them..its been long i tried arbi fry..
Arbi fry looks so crispy and yumm! Lovely clicks!
one of my Fav…looks super delicious..
Oh My my Seppankizhangu fry looks scrumptious Padhu, its been ages i had this, sob sob, gotta go to India soonish to eat….:D
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.
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 .
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.
Query: Do we have to add all six table spoons of oil and marinate and then roast? Please clarify.
Add half of the oil for marinating and then the rest while roasting. I will update it.
Can I marinate and keep in fridge the prev night..and roast the next day morning padhu..
Yes, you can but bring it to room temperature before roasting.
I tried it.. And it is awesome…
Hi Padhu, would adding asafoetida improve the overall flavor do you think?
No harm in adding a pinch of asafoetida. It helps in digestion also.
Came out well.. thank you padhu:-)
Curry leaves and in plenty is what I will add to this receipe.Spot on,,your recipes are authentic and conventional, a good guide for the uninitiated to south Indian vegetarian cooking.One point though – I would have avoided coriander and jeera powders,instead a simple chilli/turmeric/asofoetida powders,with right quantity of salt mixed lightly in besen powder,little water to paste,coating all the cut arbis to marinade for 10mins.Then kadugu/kariveppillai thaalithal and stir fry the marinades
I have tried so many of your recipes. None of them disappointed me. You are one of the best cooks on the net.
There hasn’t been a single one of your recipes that hasn’t turned out delicious. You have excellent proportions and approaches, even though they seem quite traditional. Prior to using Google, I rely on your site as the one I visit first. Continue your good work, expecting more contents to come in the future.