Seppankizhangu Roast / Taro root Fry
Seppankizhangu (Arbi / Tara root) roast is one the easy and delicious side. The Seppankizhangu are coated with spices and pan fried till it gets golden color. This goes very well with Sambar / Rasam and even Curd rice.
Seppankizhangu Roast is one of the simple, easy and tasty dry curry. Seppankizhangu also called as Arbi, Colocasia, tara roots is a root vegetable. In Tamil Nadu, the Roast / Fry made using this vegetable is very popular. Seppenkizhangu is pressure cooked, marinated with spices and pan fried till it’s crisp and golden color. This is an excellent accompaniment to any rice varieties especially with Sambar & Rasam Rice.
Taro root when cooked, feels little sticky thats the reason many of us not using this tasty vegetable. But if we cook correctly, this is one of the tastiest root vegetable. This recipe can be made both by deep fry and pan fry method and the one the one that i have given below is the Pan fry method. Pan fry method requires very less oil and equally tasty.
Tips to make Lip-smacking Seppankizhangu Roast
- Cooking of Seppankizhangu – The Seppenkizhangu should not be over cooked, then it get mashed and we won’t get the fry/roast and hence it is very important to make sure that we cook the Seppenkizhangu properly. Cook it in Pressure cooker for two whistles. But the duration of time required for cooking varies from type, age and origin of seppenkizhangu and you should adjust your cooking time accordingly. Usually two whistles should be fine.
- While mixing spice powder, we can also add besan and rice flour. Flours helps to get more crispier roast.
- Do not stir frequently, it will break the Arbi. Gently toss them in regular intervals.
- Cook the vegetable in the low to medium flame to prevent it from burning
If you like this Seppankizhangu Roast then you can also try other fry recipes
- Vazhakkai Pepper Fry Recipe – Vazhakkai Pepper Fry is one of the delicious South Indian Poriyal variety thats rich in pepper flavor. With mild masala and rich pepper makes this plantain pepper fry more interesting and appetizing.
- Kalyana Urulaikizhangu Kara Curry Recipe – The Potato curry served in Tamil Nadu marriages has very special taste. The potates are soft but crsipy, cooked in goldan brown color, has unique taste and flavor.
- Baby Potato Roast – Spicy Baby Potato Fry, is one of the simplest, yet tastiest recipe which can be prepared in no time. It tastes very yummy not only with rice but also with any Indian Flat Bread like Roti, Naan etc.
Recipe card to make Seppankizhangu Roast
Seppankizhangu Roast | Taro root Roast
Equipments Needed
- Non Stick Pan
Servings: 3 people
Calories: 246kcal
Seppankizhangu (Arbi / Tara root) roast is one the easy and delicious side. The Seppankizhangu are coated with spices and pan fried till it gets golden color. This goes very well with Sambar / Rasam and even Curd rice.
Print Recipe
Ingredients
- 250 grams Tara Root (Seppangkizhangu / Arbi)
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder adjust to your spice level
- 2 tsp Coriander Powder
- 1 tsp Salt adjust to your taste
- 2 tbsp Oil
For Tempering
- 1 tsp Oil
- 1 tsp Mustard seeds
- 1 tsp Split Urad Dal
- 1 sprig Curry leaves
Instructions
Cooking the Tara root (Seppankizhangu)
- Clean the Tara root thoroughly. Add them in a vessal and immerse it in water. Take them in to a pressure cooker and cook it over two whistles. The Seppenkizhangu should not be over cooked, then it get mashed and we won’t get the fry/roast and hence it is very important to make sure that we cook the Seppenkizhangu properly. Two whistles over a pressure cooker is good enough. But the duration of time required for cooking varies from type, age and origin of seppenkizhangu and you should adjust your cooking time accordingly.
- Once the pressure is fully released, open the pressure cooker and take out the cooked Tara root. Once it's warm, peel the outer skin and keep it aside.
- Slice them into thin rounds.
Making the spice paste and Marination
- In a bowl add Turmeric Powder, Chili Powder, Coriander Powder and salt. Add 3-4 tsp of water and make a paste.
- Add the chopped Seppankizhangu pieces to the spice paste and gently mix. The spices paste should be coated uniformly on all the sides of seppankizhangu pieces. Keep this aside for about 10 minutes.
Making of Seppankizhangu Roast
- Heat a pan and add 2 tbsp of oil. When the oil is hot, add mustard seeds. When the mustard seeds starts to sputter add Urad dal and curry leaves. Mix them well.
- Add the marinated Taro root (Seppenkizhangu) to the oil. Spread them in the pan to allow uniform cooking. Keep the flame low. As you know the kizhangu is already cooked and now we are cooking it again with masala for a fry hence the low flame is preferable.
- After about 5 minutes, carefully turn over the arbi so that all the sides for even roasting. Keep doing this in regular intervals for about 15-20 minutes.
- In about 20 minutes the Taro root (Seppenkizhangu) is roasted nicely and each piece will be separate and will not stick with the rest.
- The yummy Taro root( Seppenkizhangu) roast is ready to serve with sambar or any kuzhambu or Rasam varieties.
Video
Notes
- Cooking of Seppankizhangu - The Seppenkizhangu should not be over cooked, then it get mashed and we won’t get the fry/roast and hence it is very important to make sure that we cook the Seppenkizhangu properly. Cook it in Pressure cooker for two whistles. But the duration of time required for cooking varies from type, age and origin of seppenkizhangu and you should adjust your cooking time accordingly. Usually two whistles should be fine.
- While mixing spice powder, we can also add besan and rice flour. Flours helps to get more crispier roast.
- Do not stir frequently, it will break the Arbi. Gently toss them in regular intervals.
- Cook the vegetable in the low to medium flame to prevent it from burning
Nutritional Info
Nutrition Facts
Seppankizhangu Roast | Taro root Roast
Amount Per Serving (1 serving)
Calories 246
Calories from Fat 92
% Daily Value*
Fat 10.2g16%
Sodium 12.3mg1%
Potassium 702.9mg20%
Carbohydrates 34.1g11%
Fiber 1.3g5%
Protein 4.4g9%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with step by step Pictures
COOKING THE TARA ROOT (SEPPANKIZHANGU)
- Clean the Tara root thoroughly. Add them in a vessal and immerse it in water. Take them in to a pressure cooker and cook it over two whistles. The Seppenkizhangu should not be over cooked, then it get mashed and we won’t get the fry/roast and hence it is very important to make sure that we cook the Seppenkizhangu properly. Two whistles over a pressure cooker is good enough. But the duration of time required for cooking varies from type, age and origin of seppenkizhangu and you should adjust your cooking time accordingly.
- Once the pressure is fully released, open the pressure cooker and take out the cooked Tara root. Once it’s warm, peel the outer skin and keep it aside.
- Slice them into thin rounds.
MAKING THE SPICE PASTE AND MARINATION
- In a bowl add Turmeric Powder, Chili Powder, Coriander Powder and salt.
- Add 3-4 tsp of water and make a paste.
- Add the chopped Seppankizhangu pieces to the spice paste and gently mix. The spices paste should be coated uniformly on all the sides of seppankizhangu pieces. Keep this aside for about 10 minutes.
MAKING OF SEPPANKIZHANGU ROAST
- Heat a pan and add 2 tbsp of oil. When the oil is hot, add mustard seeds. When the mustard seeds starts to sputter add Urad dal and curry leaves. Mix them well.
- Add the marinated Taro root (Seppenkizhangu) to the oil. Spread them in the pan to allow uniform cooking. Keep the flame low. As you know the kizhangu is already cooked and now we are cooking it again with masala for a fry hence the low flame is preferable.
- After about 5 minutes, carefully turn over the arbi so that all the sides for even roasting. Keep doing this in regular intervals for about 15-20 minutes. In about 20 minutes the Taro root (Seppenkizhangu) is roasted nicely and each piece will be separate and will not stick with the rest.
- The yummy Taro root( Seppenkizhangu) roast is ready to serve with sambar or any kuzhambu or Rasam varieties.
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Please my sincere advice, Stop coooking in MICROWAVE. its rays are not good for health. I had never purchaed Microwave owen. Now US and US scientist had agreed its emits Cancer rays.
So plese stop cooking in MICROWAVE. save current. let us be healthy. do not listen to MICROWAVE company people, they lie.
It is one’s choice to use or not to use microwave. Science is very clear.
https://www.cnet.com/how-to/true-or-false-ridiculous-microwave-myths-you-can-stop-believing/#:~:text=Myth%3A%20Microwaving%20destroys%20nutrients%20in%20food&text=Cooking%20foods%20in%20water%20or,according%20to%20Harvard%20Medical%20School.
Myth: Microwaves give you cancer
Reality: This one comes from a popular email that’s been circulating for years. Microwaves operate using radiofrequency (RF) radiation, which is at the low-energy end of the electromagnetic spectrum. This type of radiation is around you day and night, whether you use a microwave or not.
The RF radiation produced by microwave ovens is more concentrated than your everyday variety, but even so, it is safely contained within the unit. It doesn’t produce x-rays or gamma rays, either, as the American Cancer Society explains, so the worst that could happen from radiation leaking from your microwave may be a burn on your skin. That can only happen if the microwave has been altered or damaged in some way, though.
Myth: Microwaved foods are dangerous
Reality: Down the years this myth has taken many forms on the internet. Some people believe that microwaves make food radioactive, while others think that chemicals from the heated dishes will seep into food.
Microwaving your food doesn’t make it radioactive. Microwaves are not radioactive, they are electromagnetic, so there is no possible way they can make food radioactive. The microwaves penetrate food and cause the water molecules and other electrically asymmetrical molecules to oscillate, which warms the food.
There is a chance that cooking foods in the microwave can make dangerous chemicals seep into foods, but as long as you use microwave-safe containers that do not contain lead, BPA or phthalates, you should be fine, Harvard Medical School attests. While many people claim that all plastic is bad, containers made with these chemicals aren’t that common.
Myth: Microwaving destroys nutrients in food
Reality: This warning, spread by online healthy eating groups, is not exactly wrong, but it is misleading. Nutrients break down when exposed to heat, no matter the source. Cooking foods in water or other liquids can also make nutrients leach out of the food. Since microwaving is so quick and uses very little liquid, it preserves more nutrients than other cooking methods such as boiling or baking, again according to Harvard Medical School.
Myth: Microwaved water alters DNA and kills plants
Reality: You may have seen a post floating around social media in the past few years that shows a little girl’s science experiment for school. This experiment supposedly proved that using the microwave to heat water alters it enough to kill a plant. “I have known for years that the problem with microwaved anything is not the radiation people used to worry about, it’s how it corrupts the DNA in the food so the body cannot recognize it,” the post claims.
Does microwaving alter DNA? No. For one thing, water itself doesn’t have DNA, though it may be contaminated by DNA from living creatures. More to the point, as mentioned before, microwaving only makes the molecules in the food vibrate, it doesn’t change the structure of the molecules.
Thanks for the enlightened post. We are very much in need of more science and technology based logic to spare us from scare and rumor mongering!
Subbu Maami, I tried this it cameout well. Thank you so much.
This curry goes well with what? (other than sambar)
Many many sites are there that simply state recipe and show photos, very few give the important keys and tips that lead to a sucessful dish. The key points that are learned from experience, passed on from elders etc.. Your site does exaclty this and makes it easier for those who need help. I appreciate your efforts and look forward to more. Thank you very much!!!
You can check Yummytummtaarthi.com for wonderful photos
🙂 ty
It's too good mami…feels like eating nonstop..Thanks for the awesome recipe
I tried it today. This is the best! Thank you.
How to get rid of that itching feeling while eating.
We can add very little tamarind juice to get rid of the itching feeling
My husband is from Nagercoil/Tirunelveli. He has lived in Kalludaikurichi as well. We have tried various blogs for Tamil Brahmin recipes. He says yours is the only one that tastes like his home food. I have to follow written recipes since I am from Russia. I am glad I found your blog. Thank you.
Thank you so much Galina, your words mean a lot to me. My thanks to your husband too 🙂