Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, sepankizhangu(arbi) roast / taro root roast. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Seppankizhangu Roast / Arbi Fry is a simple and delicious side which is perfect for South Indian lunch. It goes best with sambar rice, rasam rice or even curd rice. Seppankizhangu(also known as Arbi / Taro Root) is a root vegetable which I never tasted before marriage and was introduced to me by my husband. Sepankizhangu(Arbi) Roast / Taro Root Roast Sepankizhangu (arbi , taro toot or colacasiya) roast is a very famous south Indian preparation that is widely liked by all age groups.
Sepankizhangu(Arbi) Roast / Taro Root Roast is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Sepankizhangu(Arbi) Roast / Taro Root Roast is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook sepankizhangu(arbi) roast / taro root roast using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Sepankizhangu(Arbi) Roast / Taro Root Roast:
- Get 500 grams taro Boiled root / arbi / sepankizhangu
- Make ready to taste salt
- Prepare 4 - 5 tbsps Rice bran oil
- Take 1/4 tsp mustard seeds
- Make ready 1 pinch asafoetida
- Get 1/4 tsp channa dal
- Take 1/4 tsp urad dal white
- Take 1/4 tsp turmeric powder
- Make ready 1/4 tsp pepper powder
- Take 1 tsp kuzhambu podi(See Note)
- Make ready 1 tbsp rice flour
- Get 5 - 6 curry leaves
Today, I present to you a different variety which is nicely roasted. A simple and tasty taro root roast recipe with Indian spices. Though it looks dry and unexciting from outside, if cooked skillfully, Arbi can be very delicious.. Slowly I started to become a fan of this dish.
Steps to make Sepankizhangu(Arbi) Roast / Taro Root Roast:
- 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.
- 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.
- Now add all the powder ingredients (turmeric, salt, pepper powder, kuzhambu podi) and mix.
- 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.
- To make this dish crispier add a tbsp of rice flour and mix.
- Once the taro root becomes golden brown in color take it off the heat and serve it hot.
Though it looks dry and unexciting from outside, if cooked skillfully, Arbi can be very delicious.. Slowly I started to become a fan of this dish. We never deep fry it.just add little oil and cook it in medium flame. I forget to take the picture of it. It is important to make sure that we chopped into smaller to medium pieces - It helps to get a uniform fry with lesser oil and it would be more tastier.
So that is going to wrap it up for this exceptional food sepankizhangu(arbi) roast / taro root roast recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
