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Seppankizhangu Roast | Arbi Roast is a simple, nutritious, tasty South Indian side dish. You can easily prepare this Seppankizhangu Roast recipe within 30 minutes and serve it as an accompaniment to any Indian lunch meal.
How to the best Seppankizhangu Roast recipe | Arbi Roast recipe is given below with step-by-step instructions and images.
Seppankizhangu Roast Recipe | Taro Root Roast Recipe | South Indian Style Seppankizhangu Roast Recipe | Colocasia Fry | Taro Root Varuval | Arbi Roast | Seppankizhangu Varuval | Indian Root Vegetable Recipes
If you try this Seppankizhangu Roast | Arbi Roast Recipe. Please let me know in the comment section. I'm very excited to read your comments.
Further, I request you to check out my other Indian Root Vegetable Recipes -
🔗Classic Potato Fry
🔗Aloo Palak
🔗Chettinad Urulai Kilangu Poondu Kara Poriyal
🔗Chettinad Karunai Kilangu Kulambu
🔗Ajwain Aloo Masala
About - Seppankizhangu Roast | Arbi Roast
Seppankizhangu Roast is a classic and popular South Indian side dish. It is a slow-roasted dry side dish typically prepared as an accompaniment for the south Indian lunch meal such as rasam rice, sambar rice, lemon rice, curd rice, tamarind rice and so on.
There are numerous recipes with seppankizhangu. However, this recipe is a classic and the quickest recipe that easily fits the school, college or office lunch box.
All right, if you wonder,
What is seppankizhangu?
Seppankizhangu is nothing but a root vegetable widely grown throughout India. This humble root vegetable is known as seppankizhangu or ceppan kilangu in Tamil, arbi in Hindi, and taro root or colocasia in English.
Before proceeding with this Seppankizhangu Roast recipe. There are a few pre-preparation needed to cook this seppankizhangu/taro root vegetable. They are -
1. Once you bought from the vegetable market, you cannot use this immediately. Before using it, you need to store it for at least 2 days.
2. Before using taro root in any recipe, always or mostly boil them.
3. Try to pair this with sour ingredients such as tamarind, curd and so on.
All right, let's move on to the Seppankizhangu Roast/Arbi Roast recipe.
How to make Arbi Roast? | How to make Seppankizhangu Roast?
Seppankizhangu Roast | Arbi Roast is a simple, nutritious, tasty South Indian side dish. You can easily prepare this Seppankizhangu Roast recipe within 30 minutes and serve it as an accompaniment to any Indian lunch meal.
Cuisine - South Indian
Serving - 5 to 6
Timing - 30 minutes
INGREDIENTS
Taro Root/Seppankizhangu/Arbi - 1/2 kg
Water - as needed
Salt - to taste
Tamarind Paste - 2 tablespoons
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 2 heaped teaspoons
Oil - 5 tablespoons
Curry Leaves - 2 sprig
INSTRUCTIONS
1. To begin making this Seppankizhangu Roast | Arbi Roast - Keep all the ingredients ready.
2. To pressure cook - Wash the seppankizhangu in 3-4 exchanges of water.
3. Heat a pressure cooker, add the washed seppankizhangu with salt, turmeric and 1 tablespoon of tamarind paste. Mix well.
4. Boil for 4 whistles. Turn off the flame. Allow the pressure to subside.
5. Open the pressure cooker and drain the water completely and allow the boiled taro root to cool for some time.
6. Peel the skin and chop them into two slices. Set aside.
7. In a deep bowl, add the remaining tamarind paste and red chilli powder. Mix well. If the salt is needed, you can add to this mixture.
8. Add the seppankizhangu/taro root and combine well.
9. To Roast - Heat 3 tablespoons of oil in a heavy bottom kadai, add curry leaves and seppankizhangu/taro root mixture.
10. Keep the flame to its lowest.
11. Allow to slow roast for a minute and then turn the other side.
12. Repeat the above step (11) for 3-4 times.
13. If you feel it sticks to the bottom of the pan, add the remaining 2 tablespoons of oil.
14. Keep slow roasting for 6-8 minutes over a low flame.
15. Once the seppankizhangu is roasted and the golden brown colour has appeared.
16. Turn off the flame.
17. Seppankizhangu Roast | Arbi Roast is ready.
You can serve this Seppankizhangu Roast | Arbi Roast immediately as an accompaniment to any Indian lunch meal or even pack this for your kids, husband or your office lunch box. It tastes best with the dal-based recipe. I would like to eat this with plain rice, sambar, amaranth stir fry and appalam.
PICTORIAL INSTRUCTIONS
1. To begin making this Seppankizhangu Roast | Arbi Roast - Keep all the ingredients ready.
2. To pressure cook - Wash the seppankizhangu in 3-4 exchanges of water.
3. Heat a pressure cooker, add the washed seppankizhangu with salt, turmeric and 1 tablespoon of tamarind paste. Mix well.
4. Boil for 4 whistles. Turn off the flame. Allow the pressure to subside.
5. Open the pressure cooker and drain the water completely and allow the boiled taro root to cool for some time.
6. Peel the skin and chop them into two slices. Set aside.
7. In a deep bowl, add the remaining tamarind paste and red chilli powder. Mix well. If the salt is needed, you can add to this mixture.
8. Add the seppankizhangu/taro root and combine well.
9. To Roast - Heat 3 tablespoons of oil in a heavy bottom kadai, add curry leaves and seppankizhangu/taro root mixture.
10. Keep the flame to its lowest.
11. Allow to slow roast for a minute and then turn the other side.
12. Repeat the above step (11) for 3-4 times.
13. If you feel it sticks to the bottom of the pan, add the remaining 2 tablespoons of oil.
14. Keep slow roasting for 6-8 minutes over a low flame.
15. Once the seppankizhangu is roasted and the golden brown colour has appeared.
16. Turn off the flame.
17. Seppankizhangu Roast | Arbi Roast is ready.
You can serve this Seppankizhangu Roast | Arbi Roast immediately as an accompaniment to any Indian lunch meal or even pack this for your kids, husband or your office lunch box. It tastes best with the dal-based recipe. I would like to eat this with plain rice, sambar, amaranth stir fry and appalam.
If you have any more questions about the Seppankizhangu Roast | Arbi Roast recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Instagram, Facebook, Pinterest and Twitter.
I hope the above recipe and the information benefits you. Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.
HAPPY COOKING!
with better ingredients for better food.
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