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Tuesday, January 14, 2014

Seppankizhangu Fry | Arbi Roast

Seppankizhangu Fry
Taro root is also known as Colocasia, Arbi, Seppankizhangu, Chembu-kizhangu, chamagadda or chaamadumpa in various parts of India. Taro root is low in fats and proteins. It has reasonable amount of essential minerals like iron, copper, zinc, potassium and manganese. Always buy fresh, firm and medium sized vegetable. Avoid vegetable with cracks, soft spots. Seppankizhangu fry can be served as a side dish to Rice. Please check below for step by step instructions and pictures for preparing South Indian Seppankizhangu Fry | Arbi Roast.

Preparation Time: 10 mins
Cook Time: 25 mins
Yields: 2 Servings
Arbi Roast

Ingredients:
Seppankizhangu | Arbi Medium size 6
SaltAs needed
Turmeric powder1/4 tsp
Cumin powder1/4 tsp
Coriander powder1.5 tsp
Chilli powder1.5 tsp
Oil2 tbsp
Mustard1/4 tsp
Urad dal1 tsp
Coriander leavesFor Garnishing

Instructions:
  • Wash and pressure cook seppankizhangu for one whistle. Remove from stove immediately. Peel the outer skin and cut into small circles.
1 Seppankizhangu Fry2 Seppankizhangu Fry
  •  Sprinkle salt, turmeric powder, cumin powder, coriander powder and chilli powder on seppankizhangu. Mix well and keep it ready.
3 Seppankizhangu Fry4 Seppankizhangu Fry
  •  Heat Oil in a non-stick pan. Add mustard and allow it to splutter. Add urad dal and fry till they turn golden color. 
5 Seppankizhangu Fry6 Seppankizhangu Fry
  • Add marinated seppankizhangu and fry till golden spots appear. Carefully flip on other sides and fry well. Lastly garnish with coriander leaves
7 Seppankizhangu Fry8 Seppankizhangu Fry
 Seppankizhangu Fry | Arbi Roast
Seppankizhangu Fry | Arbi Roast

Tips:
Don't cook seppankizhangu for more than one whistle. It will make seppankizhangu mushy. 
Use non-stick pan for best results.
Fry the kizhangu in low or medium flame flipping it frequently.

8 comments:

  1. Delicious Seppankizhangu roast.. Looks inviting..

    ReplyDelete
  2. very yummy n tempting snack recipe... will surely try out!!!

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  3. We have the roots over here. I usually make a sweet porridge with it. And now I see a savory dish which I can also try out. Its so flavorful and of course love the spicy kick.

    ReplyDelete
  4. tempting varuval n wonderful spread, love it!!!

    ReplyDelete
  5. wow such an deliicous seppankizhangu fry :) looks so yummy !!

    ReplyDelete

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