Seppankizhangu, popularly known as Arbi is one of my favourite vegetables from childhood. 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 it makes a delicious side dish for rice varieties.
Seppankizhangu, also known as Taro or Arbi, is a popular starchy, root vegetable. Arbi fry is a classic dish that people of all age groups love. It is super simple to make as well. Pressure cook the vegetable, peel the skin, add the spice powders and pan fry. When you are bored of eating potatoes, sweet potatoes, or any other usual veggies, Seppankizhangu is an excellent alternative. Well-roasted seppankizhangu fry is a great side dish for rice.
Today, I am sharing my favourite way to make a simple Arbi Roast. The next time you see Arbi/Seppankizhangu in a store nearby, don/t forget to buy them and try this recipe. I am sure you will love it!
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 make sure you cook the seppankizhangu well but at the same time, ensure you don’t overcook the vegetable. Once it turns mushy, it is not possible to make a good Arbi Roast.
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 whistles. Arbi should be cooked well and should be soft. It should not be 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 varieties cook much faster. Start with 2 whistles and check. If the arbi is not soft and if 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 2 whistles. Let the pressure come down on its own. Remove the vegetable 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, curry leaves.
Once the ingredients turn golden brown, add the cooked arbi.
Add salt, turmeric powder, kashmiri chili powder, sambar powder, and rice flour. Mix gently without breaking the seppankizhangu.
Cook the seppankizhangu on medium flame till it is roasted well and turns golden brown on all sides.
Switch off and serve with rice of your choice.
Once you boil / pressure cook Arbi, it gets slightly sticky. To make a well-roasted Arbi and for them to not stick together while cooking, a little bit of rice flour is added. It tastes great!
Once you add the seppankizhangu to the pan, do not stir it often. There are chances for it to break. Gently coat them in the spices and stir fry in little intervals.
Add spice powders of your choice. I usually prefer using sambar powder in most of my South Indian cooking. You can use red chilli powder and coriander powder in their place.
Seppankizhangu Fry can be served with Rice and any South Indian Gravy. It also makes a great pair for Rice and Dal.
Other Recipes you may like
Seppankizhangu Roast | Arbi Roast
- 500 grams Seppankizhangu / Arbi
- Salt as needed
- 1/4 tsp Turmeric Powder
- 1 tsp Kashmiri Chilli Powder
- 2 tsp Sambar Powder
- 1 tsp Rice Flour
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 1 tsp Chana Dal
- few Curry Leaves
- 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.