Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, sepankizhangu(arbi) roast / taro root roast. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Sepankizhangu(Arbi) Roast / Taro Root Roast is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Sepankizhangu(Arbi) Roast / Taro Root Roast is something that I’ve loved my whole life. They’re fine and they look wonderful.
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. Typically it is made as a Vathakkal (stir fry in oil) in a slightly mushy state. I actually love that way of cooking Arbi.
To begin with this particular recipe, we must prepare a few components. You can have 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
- Get to taste salt
- Get 4 - 5 tbsps Rice bran oil
- Take 1/4 tsp mustard seeds
- Get 1 pinch asafoetida
- Get 1/4 tsp channa dal
- Take 1/4 tsp urad dal white
- Get 1/4 tsp turmeric powder
- Take 1/4 tsp pepper powder
- Get 1 tsp kuzhambu podi(See Note)
- Make ready 1 tbsp rice flour
- Get 5 - 6 curry leaves
Sepankizhangu (arbi , taro toot or colacasiya) roast is a very famous south Indian preparation that is widely liked by all age groups. After Boiled potato roast , this is a very common side dish in a Tambrahm's house. Arbi roast recipe with step by step photos. This is a South Indian style colocasia or taro root roast recipe.
Instructions 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.
Arbi is also called as seppankizhangu in tamil language. Whenever I make sambar, I always make a side veggie dish like Beans poriyal or Beetroot thoran or a roast. In fact a roast from any veggie is easy to prepare. I am a die hard fan of Onion Sambar + Seppankizhangu fry combo. I found the Seppankizhangu fry (Taro Root Stir-Fry) in many wedding reception as this is being attracted by numerous food lovers.
So that’s going to wrap this up with this exceptional food sepankizhangu(arbi) roast / taro root roast recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
