Seppankizhangu Fry | Arbi Roast

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

Ingredients:

Seppankizhangu | Arbi Medium size	6
Salt	As needed
Turmeric powder	1/4 tsp
Cumin powder	1/4 tsp
Coriander powder	1.5 tsp
Chilli powder	1.5 tsp
Oil	2 tbsp
Mustard	1/4 tsp
Urad dal	1 tsp
Coriander leaves	For Garnishing

Instructions:

• Wash and pressure cook seppankizhangu for one whistle. Remove from stove immediately. Peel the outer skin and cut into small circles.

•  Sprinkle salt, turmeric powder, cumin powder, coriander powder and chilli powder on seppankizhangu. Mix well and keep it ready.

•  Heat Oil in a non-stick pan. Add mustard and allow it to splutter. Add urad dal and fry till they turn golden color. 

• Add marinated seppankizhangu and fry till golden spots appear. Carefully flip on other sides and fry well. Lastly garnish with coriander leaves

 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.