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Dec 14, 2011

Seppankilangu Roast Masala / Colocasia Masala (Arbi / Tara Root)

Tara Root is one of my favorite vegetable but I don’t know why I haven’t  posted any recipe here. These tara root has a awesome taste packed it and it is gets its best taste when it is fried in oil and tossed with some spices..

Amma adds this to pulikulambu too and it taste awesome along with some rice..I will post that recipe soon. I made this couple of weeks before along with murungai keerai thoran and brinjal pulikulambu. And it was the best meal I have ever tasted. 

So here you go to the recipe..


Seppankilangu / Colocasia / Arbi / Tara Root – 10 nos
Onion – 1 large sliced thinly
Tomato – 2 chopped finely
Fennel Seeds / Sombu / Saunf – 1 tsp
Mustard Seeds / Kaduku- 1tsp
Chilli Powder – 1 tsp
Coriander Powder / Malli Podi -1 tblspn
Garam masala powder-1 tsp
Turmeric Powder / Manjal podi -1 tsp
Salt to taste
Oil- 1 tblspn+ Deep frying
Curry leaves – 1 spring
Coriander Leaves  / Cilantro – for garnishing


Wash colocasia well so that there is no dirt still there. Take it in a sauce pan and cover it with water. Bring this to boil and simmer it for 15-20 mins untill cooked through. If you insert a knife in it, it should go in easily without any restrictions.Don’t over cook or it will turn mushy.  Drain it and allow to cool. Then cut into rounds and set aside.

Heat oil for deep frying and add the cut up pieces and fry till light golden. Remove and drain in  a kitchen paper.

Heat oil in a pan and add mustard and fennel seeds. Add onions and curry leaves in it. Season with some salt and mix well.Cook untill it is light golden.

Add in tomatoes and mix well. Cook for 5 mins till it gets mushy.

Add chilli, coriander, turmeric and garam masala powders  in and mix well.

Add the fried colocasia and mix well. Garnish with cilantro and mix well.

Serve hot with rice.

Take all your ingredients
This is your Arbi / Colocasia / Tara Root / Seppankilangu
Cook it
drain it
peel it
slice it
no heat oil
and add this in
fry till golden
drain and set aside
heat oil in a kadai
add mustard and fennel
add onions
curry leaves
add some salt and mix well
cook for few minutes
till it turns golden
add in tomatoes
and mix well
cook untill it turns mushy
add turmeric
chilli and coriander
and some garam masala powder
and mix well
add the fried colocasia
and mix well
garnish with cilantro
have it with some rice


  1. I do buy these roots often. Will make this with the next batch. Thanks looks very yummy.

  2. i dont what to write................it is really superb.........

  3. I love root veggies and colocasia is one of my absolute favorites too. We usually do a simple stir fry with chili flakes, shallots, mustard and curry leaves. Now I need to try this yummy version!

  4. Taro root is it not? colocassia?

  5. Aarthi , must tell you.. this is delicious... I make Sepankayangu in a very traditional way or just bake them for roasting instead...
    Making a masala with this is very new...

  6. Perfect spicy veggie side dish, yummy and very tempting.

  7. It is really tempting Aarthi. Perfectly made. I would like have it with steamed rice.

  8. Love this roast recipe so much..absolutely yum..bookmarked.

  9. I love Taro root and this version is simply yummy..I love the pan in which you have made the curry...Where sis u get it from??

    Kitchen - The Chef's Paradise

  10. fabulous recipe....looks spicy and absolutely yummy.

  11. Colocasia masala looks yummy.
    It's my pleasure to give this award. Kindly collect your award from my post http://cuisinedelights.blogspot.com/2011/12/award.html

  12. I just feel like scooping some from the pot itself. The color is just too tempting! :)

  13. looks very delicious n loved ur pot..its very nice

  14. Gayu, i got it from a super market here..

  15. mmmm.... looks very very delicious. Perfect with rice.

  16. perfect with curd and rice..Yummy.

  17. My favorite too and yours look very tasty. Yum.

  18. Looks so tasty n drooling side dish for rice loved it...

  19. you have very different recipes here ....good work

  20. It came out very well....got d appreciation...


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