Arbi-Taro root-Seppangilangu Roast-Fry Recipe

Seppankizhangu Roast Recipe

Seppankizhangu roast recipe is the everyday cooking, a great pair for rice. Basically, this South Indian Taro root recipe is delicious and perfect to serve with rice and lunch box friendly recipe.
Course Side Dish
Cuisine Indian
Keyword Seppankizhangu roast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 315kcal
Author Sujatha Muralidhar



  • 500 grams Taro root Seppangilangu / Arbi
  • 1 tbsp Fennel Seeds
  • 1 tsp Red Chili Powder
  • 1/2 tsp Salt or as required
  • 5 tbsp Cooking Oil

Ingredients For Grinding:

  • 1 tbsp Grated Coconut
  • 1 tsp Cumin Seeds
  • 2 cloves Garlic
  • 8 Curry Leaves


  • Grind all the ingredients from the above table in the mixer.
  • Cook arbi in the pressure cooker for 3-4 min. The peel the skin.
  • Cut them into small cubes.
  • In a pan add oil, fennel seeds and followed by arbi.
  • Add salt and chili powder and cook it on medium flame.
  • Cook for 5 minutes and add the ground paste.
  • Fry it in slow flame, till entire mixture become crunchy and crispy.
  • Serve  Seppangilangu Roast hot with Rice.


1. Beginners can cook sepangilangu in the pan rather than a cooker. As it will become sticky when it is overcooked.
2. Cast iron pan will be more helpful in achieving desired crispiness.


Calories: 315kcal | Carbohydrates: 35g | Protein: 2g | Fat: 19g | Saturated Fat: 2g | Sodium: 318mg | Potassium: 785mg | Fiber: 6g | Vitamin A: 370IU | Vitamin C: 46.4mg | Calcium: 87mg | Iron: 1.4mg