Taro Root, Arbi, or Seppankizhanghu fry ( in Tamil ) is a simple side dish made with spices and masala powders. This arbi fry goes very well with curd rice; one can also serve sambar rice and variety rice. This is a super simple recipe where arbi is first boiled and then mixed with spices and pan-fried.
Are you bored of the same potato fry recipe, then try this taro root fry/ arbi fry/ seppankizhanghu fry. It makes a great rice side dish for rice with sambar, dal, rasam, and curd.
Taro root fry / Arbi fry / Seppankizhanghu fry with step-by-step pictures and video recipe
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 3
Ingredients
- Taro Root / Arbi / Seppankizhanghu - 500 gms
- Oil - 3 tbsp
- Mustard seeds - 1 tsp
- Curry leaves - 2 sprig
Masala Mix
- Red Chili powder - 3 tsp
- Coriander powder - 2 tsp
- Turmeric powder - ¼ tsp
- Garam masala - ½ tsp
- Bengal gram flour - 2 tsp
- Rice flour - 2 tsp
- Corn flour - 2 tsp
- Asafoetida - ¼ tsp
- Salt as required
- few Curry leaves
Method:
- Wash and clean the taro root thoroughly. Place them in a pressure cooker add enough water and cook for only one whistle.
- After the pressure goes down, open the lid and allow it to cool. Peel the skin and chop them into one-inch thick roundels.
- In a small bowl add all the ingredients mentioned under " masala mix".
- Mix all the masala powders together and keep them aside.
- Transfer the chopped taro root to a large wide bowl add the masala mix powder to it and coat well. If needed sprinkle some water and coat the taro root well with the masala mix. Keep it aside and let it rest for 10 minutes.
- Heat oil in a large wide non-stick pan, when hot add the mustard seeds and allow it to crackle. Next, add the curry leaves and fry.
- Then add the chopped taro root pieces and mix well with the oil.
- Fry the taro root pieces for 5 minutes on medium heat by gently sauteeing.
- Fry for 10 more min on low heat until it gets completely cooked and nicely roasted.
Step-by-step pics of how to make Taro root fry / Arbi fry / Seppankizhanghu fry
After the pressure goes down, open the lid and allow it to cool. Peel the skin and chop them into one-inch thick roundels.
In a small bowl, add all the ingredients mentioned under " masala mix". Mix all the masala powders together and keep them aside.
Transfer the chopped taro root to a large wide bowl add the masala mix powder to it and coat well. If needed sprinkle some water and coat the taro root well with the masala mix. Keep it aside and let it rest for 10 minutes.
Heat oil in a large wide non-stick pan, when hot add the mustard seeds and allow it to crackle. Next, add the curry leaves and fry.
Then add the chopped taro root pieces and mix well with the oil.
Fry the taro root pieces for 5 minutes on medium heat by gently sauteeing.
Fry for 10 more min on low heat until it gets completely cooked and nicely roasted.
Watch the Video Recipe here
