Seppankizhangu Roast Recipe is important in everyday South Indian cooking, which is an excellent pair for rice. When cooked this root vegetable is gooey, and hence it needs cooking oil to overcome its stickiness. But it is worth its taste, to make the lunch delicious.
A 30-minute recipe, this seppankizhangu roast is best suitable for busy cooking hours and a lunch box. This recipe does not require your attention, so cook it on the low flame in the third burner.
Check out other side dishes for rice such as Pachai Mochai Masala Fry.
I remember those days when my mom prepares this seppankizhangu roast. The aroma is very inviting that we tend to eat straight away while cooking by picking each one out of the pan. I can shout out loud that the crunchy coconut masala coated the root is the tastiest in the entire world.
Here in the United States, we are not getting the exact variety of South Indian seppankizhangu. The root we get here are larger in size and have a thick skin. But this variety also tastes equally good.
This Seppenkizhangu roast goes very well with any mild rice recipes, like sambar and lemon rice. I think all the south Indian will agree that this combo will be working out. Today, I have made with Lemon Rice.
What is Seppankizhangu Roast?
Seppankizhangu is a root vegetable, have a slimy outer when get cooked. And this turns crispy when cooked with oil. This root has a subtle flavor and taste. And these properties make it delicious when combined with other flavoring ingredients.
The Other Names
Seppankizhangu is the Tamil word for scientific word Colocasia esculenta. It is also called as Arbi in Hindi and taro root in English.
This is an authentic South Indian recipe and requires common Indian spices. But here are some variations if you do not have these spices handy.
Instead of grinding the masalas, you may simply add red chili powder, coriander powder.
Another simple alternative is to use sambar powder. If you have sambar powder at home, without further thinking you can add it. Sambar powder has got the right amount of spices which is ideal for this seppankizhangu fry.
Pro Tips for Arbi Fry
- Earlier we have talked about the character of taro root. Add a teaspoon of rice flour to make fry more crisp and dry.
- Adding Bengal gram flour/besan would also be added to make the fry dry and to retain its shape.
- If you are new to the kitchen, cook taro root in a big pot with the lids on. Cook until the center is done well, this would take approximately about 15 minutes.
How to make Seppankizhangu Roast:
In a blender jar, add garlic, curry leaves, cumin seeds, and grated coconut. Grind to a coarse mixture.
Cook ‘seppankizhangu’ in the pressure cooker for 3-4 min. The peel out the skin. The cooking time varies according to your pressure cooker and also the size of the taro root. For me, it would typically take 2 whistles to get cooked.
Cut them into small cubes.
In a pan add oil, fennel seeds and followed by this seppankizhangu / arbi.
Add salt and chili powder and start cooking it on medium-high flame.
Once chili powder cooked and blended well, and it is almost fried, add the ground paste.
Fry it in slow flame, till the entire mixture becomes crunchy and crispy.
Serve Seppankizhangu Roast hot with Sambar Rice, Lemon Rice, etc.
Seppankizhangu Roast Recipe
- 1 tbsp grated coconut
- 1 tsp cumin seeds
- 2 cloves garlic
- 8 curry leaves
For shallow frying
- 5 tbsp vegetable oil
- 1 tbsp fennel seeds
- 500 grams taro root Seppangilangu / Arbi
- 1 tsp red chili powder
- 1/2 tsp salt or as required
- In a blender jar, add grated coconut, cumin seeds, garlic, and curry leaves.
- And grind to a corase powder.
- To the pressure cooker pan, add seppankizhangu and water.
- Close the lid and seal the vent. And cook in high heat for the first whistle. And 5 minutes in the low heat.
- Wait for 12 minutes to allow the pressure to release naturally.
- Open the lid, and run the kizhangu in the cold water. Peel off the skin.
- Cut them into small cubes.
For shallow frying
- Over medium heat, in a pan add vegetable oil and fennel seeds.
- Allow the fennel seeds to sizzle in the oil till it slightly changes its color.
- Sprinkle salt and red chili powder and cook it on medium flame until kizhangu becomes dry and not sticking any more.
- Then add the ground mixture and shallow fry in low heat cook for 15 minutes or until it becomes crunchy and crispy, by stirring occasionally.
- Serve Seppangilangu Roast hot with Rice.
2. Cast iron pan will be more helpful in achieving desired crispiness.
Serve as a side dish for South Indian meals.