Arbi / Taro root / Seppangilangu Roast / Fry Recipe

Seppangilangu Roast Recipe' is the everyday cooking, a great pair for rice. Basically this Taro root is so gooey, and I also need to agree that it need lots of oil to overcome its stickiness. But it is really worth its taste, a great pair for rice. I remember those days, when my mom prepares this roast, We would finish of these, by picking each one out of the pan. I can shout loud that the crunchy masala is the tastiest in the entire world.

arbi-Seppengilangy-roast-recipe

Basically this Taro root is so gooey, and I also need to agree that it need lots of oil to overcome its stickiness. But it is really worth its taste. Here, we are not getting the exact gooey 'seppangilangu' but this verity also tastes good. This crunchy roast goes very well with any mild rice recipes, like sambar, lemon rice etc., Today, I have went with Lemon Rice. I think all the south Indian will agree that this combo will be working out.


arbi-Seppengilang



Arbi / Taro root / Seppangilangu Roast / Fry Recipe
arbi-Seppengilangy-roast-method

Prep time : 5 min
Cooking time : 15 min
Yeild : Serves 4





Ingredients:
Seppangilangu / Arbi / Taro root - 500g
Fennel Seeds - 1 tbsp
Chili Powder - 1 tsp
Salt to taste
Cooking Oil - 4-6 tbsp

For Grinding:
Grated Coconut - 1 tbsp
Cumin Seeds - 1 tsp
Garlic - 2 Cloves
Curry Leaves - 1 stalk


How to make:
arbi-Seppengilangy-roast-step-1
Grind all the ingredients from the above table in the mixer / blender.

Cook 'sepangilangu' in the pressure cooker for 3-4 min
Cook 'sepangilangu' in the pressure cooker for 3-4 min. The peel out the skin.

Cut them into small cubes
Cut them into small cubes.

In a pan add oil, fennel seeds
In a pan add oil, fennel seeds and followed by this seppangilangu / arbi.

Add salt and chili powder
Add salt and chili powder and cook it in medium- high flame.

Once chili powder cooked and blended well
Once chili powder cooked and blended well and it is almost fried, add the ground paste.

Fry it in slow flame
Fry it in slow flame, till entire mixture become crunchy and crispy.

Serve hot with Sambar Rice,
Serve  Seppangilangu Roast hot with Sambar Rice, Lemon Rice etc.

Serving Suggestions:
Serve as a side dish for South Indian meals.

Tips and Variations:
1. Beginners can cook sepangilangu in pan rather than cooker. As it will become more stickier, when it is over cooked. 2. Cast iron pan will be more helpful in achieving desired crispiness

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7 comments:

  1. Super crispy sepankizangu, I just love it, given one bowl I will finish it all by myself. My daughter is just like me.

    ReplyDelete
  2. never tried grinding coconut,this is different.

    ReplyDelete
  3. awesome and drooling recipe

    ReplyDelete

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