Sepankizhangu(Arbi) Roast / Taro Root Roast
Sepankizhangu(Arbi) Roast / Taro Root Roast

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, sepankizhangu(arbi) roast / taro root roast. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sepankizhangu(Arbi) Roast / Taro Root Roast is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Sepankizhangu(Arbi) Roast / Taro Root Roast is something that I have loved my whole life. They are fine and they look fantastic.

Arbi roast recipe with step by step photos. This is a South Indian style colocasia or taro root roast recipe. Arbi is also called as seppankizhangu Serve arbi roast as a side dish with the main course of sambar-rice, rasam-rice or even dal-rice.

To get started with this recipe, we have to prepare a few components. You can cook sepankizhangu(arbi) roast / taro root roast using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Sepankizhangu(Arbi) Roast / Taro Root Roast:
  1. Make ready 500 grams taro Boiled root / arbi / sepankizhangu
  2. Get to taste salt
  3. Make ready 4 - 5 tbsps Rice bran oil
  4. Take 1/4 tsp mustard seeds
  5. Make ready 1 pinch asafoetida
  6. Prepare 1/4 tsp channa dal
  7. Prepare 1/4 tsp urad dal white
  8. Prepare 1/4 tsp turmeric powder
  9. Make ready 1/4 tsp pepper powder
  10. Make ready 1 tsp kuzhambu podi(See Note)
  11. Make ready 1 tbsp rice flour
  12. Take 5 - 6 curry leaves

Masala marinated eggs roasted on a pan. How to make taro root fry/arbi roast/cheppangkizhangu varuval - with Step by Step pictures. [Each image can be enlarged when Clicked]. Arbi fry / taro root fry is one among those simple recipes that is really easy to prepare. Arbi Roast - Seppankizhangu / Cheppankizhangu Roast Recipe.

Instructions to make Sepankizhangu(Arbi) Roast / Taro Root Roast:
  1. Pressure cook sepankizhangu / taro root up to 2-3 whistles. Let the pressure come out on its own and peel the taro roots in cold water. Chop them into thin slices and set it aside.
  2. Take a wok, on medium heat, add 5 tbsps of oil. Once the oil gets heated, add mustard seeds,asafoetida, channa dal and white urad dal. Saute this until aromatic. Add the sliced taro root and some curry leaves. Saute this, now add the curry leaves and give this a nice mix.
  3. Now add all the powder ingredients (turmeric, salt, pepper powder, kuzhambu podi) and mix.
  4. Let this roast in high heat for about 4-5 minutes or until the taro root gets crispy. Saute them in between in 1 minute intervals.
  5. To make this dish crispier add a tbsp of rice flour and mix.
  6. Once the taro root becomes golden brown in color take it off the heat and serve it hot.

I love arbi roast and make this recipe in my kitchen very often. But somehow I haven't shared this easy, yummy recipe in my blog. So I thought of sharing this recipe for people who look for easy poriyal recipes to cook in a jiffy during busy. Indians love their Arbi fry(seppankizhangu Varuval) which is nothing but roasted Colocasia with assorted spices. Recreating my mom's taro roast/fry has taken its time.

So that is going to wrap it up for this special food sepankizhangu(arbi) roast / taro root roast recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!