Seppankizhangu roast with step by step pictures. Easy taro root fry taste delicious with rice and sambar rice.
Seppankizhangu Roast Recipe
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.
What is Taro?
Seppankizhangu, known as taro root in english, is a fibre rich root vegetable. Taro root is a starchy root vegetable originally cultivated in Asia but now enjoyed around the world. It has a brown outer skin and white flesh with purple specks throughout. When cooked, it has a mildly sweet taste and a texture similar to potato. Seppankizhangu
roast; Arbi roast or Arbi fry - Taro roots tossed in indian spices and fried to golden in a cast iron pan.
How to Cook Seppankizhangu | Taro
- 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 until 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.
Similar Recipes.
Arbi Roast Masala
Ingredients for Seppankizhangu Roast
Seppankizhangu :
Taro root is an excellent source of dietary fiber and good carbohydrates, which both improve the function of your digestive system and can contribute to healthy weight loss.
Turmeric Powder :
Turmeric not only adds flavour to food, but it also aids in digestion. Because of its antioxidant and anti- inflammatory properties, the spice can aid in digestion.
Ginger Garlic Paste :
One of the most basic ingredients in Indian cookery is ginger garlic paste. It not only gives foods a pleasant aroma, but it also promotes digestion.
Hope you will give this a try and let me know how it turns out for you.
How to Cook Taro:
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| This is your Arbi / Colocasia / Tara Root / Seppankilangu. Wash them well |
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| Cook them till tender. |
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| drain them and leave to cool. |
How to Make Seppankizhangu Roast
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| cut it into pieces |
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 an 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.
How to Make Arbi Roast
- 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.
1)Take all your ingredients
2) Slice the arbi into rounds
3)Heat oil for deep frying
4)Add arbi in and fry till crispy
5)Drain and set aside.
6)Heat oil in a pan.
7)Add in mustard and urad dal.
8)Add onions.
9)Add curry leaves
10)Season with little salt.
11)Mix well
12)Add in tomatoes
13)Add in turmeric powder
14)Add in chilli and coriander powder.
15)Add garam masala powder.
16)MIx well.
17)Add in the fried arbi
18)Mix well
19)Add coriander leaves
20)Serve
Seppankizhangu Varuval | Arbi Roast | Taro Root Recipe
Ingredients
Seppankizhangu Varuval (version 1)
- Seppankilangu / Colocasia / Arbi / Tara Root – 10 nos
- Chilli Powder – 1 tsp
- Turmeric powder - 1 tsp
- Salt to taste
- Ginger garlic paste - 1 tbsp
- Rice flour - 2 tbsp
- Oil - 4 tbsp
Arbi Roast (version 2)
- 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
Instructions
Seppankizhangu Varuval (version 1)
- 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 until 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.
- Mix all your ingredients well.
- Add oil in a pan and add the arbi. Mix well.
- Cook on low heat for 15 to 20 mins.
- Serve
Arbi Roast (version 2)
- 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 until 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.
Deepika
If sena kilanzu is boiled in cooker for how many whistle it will be cooked???