Seppankizhangu roast recipe, or arbi roast, is a popular South Indian dish. This crispy and flavourful side dish is made from seppankizhangu, also known as colocasia or taro root. The taro root fry is made by cooking the vegetable with a blend of spices and then roasted to perfection, resulting in a delightful dish loved for its crunchy texture and mildly spicy side dish.
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Seppankizhangu, popularly known as Arbi, is one of my favourite vegetables from my childhood days. Sunday lunch with Sambar and Seppankizhangu roast is one thing I always look forward to. In this recipe, Seppankizhangu is cooked with simple Indian Spices and less oil, making a delicious side dish for rice varieties.
Seppankizhangu, also known as Taro or Arbi, is a popular starchy root vegetable. Seppankizhangu fry is a classic dish that people of all age groups love. It is also super simple to make: Pressure cook the vegetable, peel the skin, add the spice powders, and pan fry to make this delicious arbi fry recipe.
When you are bored of eating potatoes, raw banana, sweet potatoes, or any other usual veggies, Seppankizhangu poriyal is an excellent alternative. Well-roasted seppankizhangu fry is a great side dish for rice, sambar and rasam.
Today, I share my favourite way to make a simple Arbi Roast. The next time you see Arbi or Seppankizhangu in a store nearby, remember to buy them and try this Taro root roast. I am sure you will love this easy recipe.
Ingredients to make Seppankizhangu Roast
Seppankizhangu/ Arbi is the main ingredient. Along with this, we will be using the following ingredients to make a quick and perfect roast.
Spices – Salt, Turmeric Powder, Kashmiri Chili Powder, Sambar Powder
For Crispiness – Rice Flour
For Tempering – Oil, Mustard Seeds, Urad Dal, Chana Dal, Curry Leaves
Cooking of Seppankizhangu / Arbi
Cooking Seppankizhangu properly is one of the key steps in making this roast. Many people avoid making this vegetable for this reason. Always cook the seppankizhangu well but don’t overcook it. Once it turns mushy, making a good Arbi Roast is almost impossible.
I always cook arbi / seppankizhangu in my stovetop pressure cooker. There are two ways of doing this.
Method 1: Wash the arbi well and add it directly to the pressure cooker. Add water to almost cover it, and pressure cook for 2 or 3 whistles. The arbi should be cooked well and soft, not mushy.
Method 2: Add water to the pressure cooker. Place the arbi in a vessel and keep the vessel inside the pressure cooker. Pressure cook for 2-3 whistles depending on how firm the arbi is.
Some varieties take more time to cook, and some cook much faster. Start with 2 whistles and check. If the arbi is not soft and you are unable to peel the skin easily, cook for 1 more whistle.
How to make Seppankizhangu Roast
Wash the seppankizhangu well. Add it to the pressure cooker. Cover the vegetable with enough water to almost immerse it.
Pressure cook the vegetable for two whistles. Let the pressure come down on its own. Remove the cheppankizhangu from the cooker and peel the skin. Cut the seppankizhangu into small circles.
Add oil to a pan. Temper with mustard seeds, urad dal, chana dal, and curry leaves.
Once the ingredients turn golden brown, add the sliced arbi.
Add salt, turmeric powder, Kashmiri chilli powder, sambar powder, and rice flour. Mix gently without breaking the seppankizhangu.
Cook the seppankizhangu on low flame till it is roasted well and turns golden brown on all sides.
Switch off and serve the sepankizhangu roast with rice of your choice.
Tips & Suggestions to make the best Seppankizhangu varuval recipe
Once you boil / pressure cook Arbi, it gets slightly sticky. A little bit of rice flour is added to make well-roasted Arbi and prevent them from sticking together while cooking. It tastes great this way!
Once you add the seppankizhangu to the pan, do not stir it often. There is a chance it will break. Gently coat it in the spices and stir fry it at regular intervals.
Add spice powders of your choice. I usually prefer using sambar powder in most of my South Indian cooking, but you can also use red chilli powder and coriander powder in their place.
Serving Suggestions
Seppankizhangu Fry can be served with Rice and any South Indian Gravy. It also makes an excellent pair for Rice and Dal.
Here are a few recipes with which Arbi Roast tastes great – Okra Rice, Tomato Rice, Sambar Rice, Curry Leaves Rice, and Rasam Rice.
Make some hot rice along with Kuzhambu varieties, Rasam, Mor Kuzhambu, Sambar and Pavakkai Pitlai and serve it along with some crispy Seppankizhangu Roast. There is no better lunch than this.
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Recipe Card
Seppankizhangu Roast | Arbi Roast
Ingredients
- 500 grams Seppankizhangu / Arbi
- Salt as needed
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Chilli Powder
- 2 teaspoon Sambar Powder
- 1 teaspoon Rice Flour
For tempering
- 2 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal
- 1 teaspoon Chana Dal
- few Curry Leaves
Instructions
- Wash the seppankizhangu well. Place them in a pressure cooker. Add water to almost cover the vegetable and cook for 2 whistles. Switch off.
- Once the pressure settles down, open the cooker and check if arbi is cooked well. Make sure it cools down, peel the skin and cut them into small circles.
- Add oil to a pan. Once hot, add mustard seeds. Once it splutters, add urad dal, chana dal, curry leaves. Add the sliced arbi and mix gently.
- Add salt, turmeric powder, kashmiri chilli powder, sambar powder, rice flour. Mix gently to ensure the seppankizhangu is coated well with all spice powders.
- Mix the vegetable in regular intervals to ensure it cooks well on all sides.
- Cook on medium flame till the seppankizhangu is well roasted and turns golden brown on all sides.
- Serve the Seppankizhangu Roast with your choice of rice.