Seppankizhangu Fry – Arbi Fry – Arbi Roast

Seppankizhangu is a variety of potato also known as Arbi, Colocasia, Taro Root but with a sticky nature. All I know is Seppankizhangu 🙂  This Seppankizhangu Fry is a simple side dish for rice along with sambar,  rasam or mor kuzhambu. It is everybody’s favourite in my family. I love seppankizhangu to the core. My most fav combo is with Mor Kuzhambu. Because of its sticky nature, Chotu calls this as sticky potato. Amma tempers this Seppankizhangu fry with ajwain. It gives such a magical aroma & taste to it. For another version of this try this RECIPE.

Recipe updated with video..

Here is the video..

[Preparation Time-10 mins : Cooking Time- 20 mins]

Seppankizhangu Fry Ingredients:

• Seppankizhangu – 1/2 kg
• Carom Seeds ( Ajwain) – 1 tsp
• Chilli Powder – 1 tsp
• Turmeric Powder – 1/4th tsp
• Besan powder – 2 tbsp
• Salt – as needed
• Oil – 4 to 5 tbsp

Method:

• Wash seppankizhangu, Boil a pan with water and cook it for 10 – 15 mins. It should be soft but not mushy. Once cooked, peel the skin and slice it into round pieces. Heat pan with oil and temper with carom seeds. Carom seeds will splutter very quickly.

• Add the sliced pieces followed by salt, turmeric & chilli powder. Stir well so that it combines well. Fry for a while and add besan powder. Fry it for some more time or until roasted evenly stirring in intervals.

Thats it! Seppankizhangu Fry ready!

Serve hot.

Tips:

1. You can pressure cook seppankizhangu for 1 – 2 whistles. I prefer this way as it might turn out mushy.
2. Chop the veggie evenly to get perfect roasting.
3. You can marinate the sliced pieces along with the salt, chilli & turmeric powder for 10 mins and then fry too.
4. Add 2 tbsp oil for tempering and then add the rest of the oil during roasting it.

– By Sundari Nathan