Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, cheppankizhangu / arbi varuval / taro root. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Cheppankizhangu / Arbi Varuval / Taro root is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Cheppankizhangu / Arbi Varuval / Taro root is something that I have loved my entire life. They are nice and they look wonderful.
This Arbi Fry Recipe / Cheppankizhangu varuval / Taro Root roast is a simple fry that goes very well with sambar, rasam or even curd rice. I prepare this arbi fry at least once in a week for my daughter's lunch box for school as it is her favourite one. Wash the taro roots nicely in water. Add taro roots, little salt and water (just until the level of the taro roots) in a pressure cooker.
To get started with this recipe, we must first prepare a few components. You can have cheppankizhangu / arbi varuval / taro root using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Cheppankizhangu / Arbi Varuval / Taro root:
- Prepare 500 gms Cheppankizhangu / Arbi
- Take 1 tbsp Red chilli powder
- Make ready 1/2 tsp Turmeric powder
- Get 1 tbsp cornflour
- Prepare as per taste Salt
- Prepare as per need Oil
- Take as needed Curry leaves
- Take For seasoning
- Get a pinch each Mustard,chanadal,urad dal and hing (bengal gram,black gram,asafoetida)
This is also one of the easy dish and turn out to be amazing, but you should take care of few things carefully to get it perfect. Taro root also is known as seppankizhangu in Tamil and arbi in Hindi is a root vegetable used in Asian cuisine. Taro root is also a starchy vegetable and is cooked just like a potato. We will see how to make seppankizhangu roast or arbi fry with the help of instant pot.
Steps to make Cheppankizhangu / Arbi Varuval / Taro root:
- Soak the Cheppankizhangu /Arbi in water for 5 min and wash them to get rid of mud.
- Cut it into 2 or 3 pieces.Boil it in a pan just till it is half or little more cooked. If it is overcooked then it will become sticky.Peel the skin of Cheppankizhangu.You can see in the pic how it is non-sticky and separate.
- Now in a kadai pour oil and just fry cheppankizhangu.Not deep fry.Fry it till it turns little golden brown in colour.Even after frying all of it you can check the oil in the kadai.I mean to say more oil is not required for frying.
- Remove fried kizhangu in a stainer.Now add salt,turmeric powder,red chilli powder and little cornflour flour.You can also sprinkle little rice flour.
- Now in the same kadai remove excess oil.In 2 tbsp oil add mustard seeds,chanadal,urad dal,hing and curry leaves..After it splutters add the kizhangu and fry it on low flame for 3 to 4 mintues.
- The kizhangu / Arbi is completely roasted and ready to eat.
Taro root is also a starchy vegetable and is cooked just like a potato. We will see how to make seppankizhangu roast or arbi fry with the help of instant pot. Seppankizhangu (or Cheppankizhangu or Taro root or Arbi) is one popular root vegetable which in my opinion tastes better than potato; raise your hand if you agree with me! I often make this simple Seppankizhangu roast with just chili, turmeric, fennel powder and salt. Sometimes, I also give it a tadka and fry with sliced onion and same spice.
So that’s going to wrap it up with this special food cheppankizhangu / arbi varuval / taro root recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
