Seppankizhangu Roast | Arbi Roast | Taro Root Roast

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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.

Table of Contents

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

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 teaspoon 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 tablespoon 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.