Seppankizhangu roast | Arbi fry

Seppankizhangu roast or fry - A spicy roast commonly made in the South Indian Tamil homes. Arbi or colocasia are boiled and fried until it is browned and seared on all sides. Alternately, you can deep fry them as well. One of the many wonderful ways to prepare a veggie side dish.

Known by a variety of names, Seppankizhangu, arbi, colocasia, or taro roots, it is native to the Indian sub continent. The leaves and the root of colocasia are edible and as usual every Indian state produces a variety of dishes using the two. The spicy Seppankizhangu roast is from the Southern state of India, Tamil Nadu.

How to prepare Seppankizhangu roast or fry

1. First and foremost, cook the seppankizhangu to the right consistency. This is very important as it decides the final outcome of the dish. If it is over cooked then it might become mushy when frying.
2. The arbi must be tender yet it should hold the shape perfectly.
3. You can pressure cook or boil it on the stove top. If you are pressure cooking, take care not to over cook it.
4. Marinate the boiled and cubed arbi for a min 15 minutes. Marinating the arbi absorbs the flavour evenly.

Once the above mentioned things are taken care of, you can chose either of the methods to make seppankizhangu roast.

Deep frying Method:

Pan frying method:

1. Use a wide mouthed heavy bottomed pan or skillet. Cast iron or carbon steel pans are my favourite.
2. Spread the marinated arbi in a single layer onto the pan. This ensures even roasting. If the pan gets crowded, the desired roasting will not happen.

Additional Tips & Tricks:

1. Try to pick same sized arbi from the market. They’ll cook evenly.
2. In the pan frying method, do not stir frequently. It will break the arbi. Gently toss them in periodic intervals.
3. Pan fry only in a low to medium flame. Slow cooking prevents it from burning.
4. You can also add a tablespoon of corn starch to make it more crispier (in the pan frying method). Alternatively you can use rice flour or gram flour (besan). Adding besan will slightly change the taste of the dish, nevertheless it is yummy.

Alternatives to use instead of Colocasia

The same recipe can be used for making Potatoes, Sweet potatoes and Plantains (raw banana). All three veggies can be made in a similar way with amazing results.

Serving

In a traditional South Indian Tamil home, this is usually paired as side dish with Sambar or Mor kuzhambu or any mild gravy and rice.

This goes well with Lemon rice

You can substitute this roast in place of having potato wedges and fries. You can also have it on the side of a salad or any flat breads and wraps!

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Seppankizhangu Roast

Prep Time

10 mins

Cook Time

25 mins

Resting Time

15 mins

Total Time

35 mins

 

Seppankizhangu roast or fry - A spicy roast commonly made in the South Indian Tamil homes. Arbi or colocasia are boiled and fried until it is browned and seared on all sides. Alternately, you can deep fry them as well. One of the many wonderful ways to prepare a veggie side dish.

Course: Main Course

Cuisine: Indian, Tamil Nadu

Keyword: Arbi roast, Colocasia roast, Roast

Servings: 3 to 4 persons

Calories per serving: 125 kcal

Author: Nisha

Ingredients

• 450 grams arbi | seppankizhangu | colocasia
• 4 tablespoons oil
• Few curry leaves optional

For the Masala

• ¼ teaspoon turmeric powder
• 1 teaspoon red chilli powder refer notes
• ¾ teaspoon salt refer notes
• ¼ teaspoon asafoetida powder
• 2 teaspoons oil

Instructions

1. Pressure cook the seppankizhangu for about 10 minutes on high (or 2 whistles max in Indian pressure cooker). Alternately, you can boil it in a saucepan until it is firm yet tender. A knife should easily slice in. 

2. Cool and peel the skin. Cut them into bite sizes (quarter each). 

3. In a mixing bowl, mix all the ingredients mentioned under for the masala. Now, carefully coat the seppankizhangu in the masala. Mix gently so that each arbi is coated evenly. Let them rest for min 15 minutes or even more.

Pan frying method

1. Heat oil in a cast iron pan (or non stick) over medium flame. Once the oil is hot, add the masala mixed arbi. 

   Gently spread them in a single layer. Do not over crowd the pan. 
   

2. Cook it on low to medium heat and gently toss them in between until it sears and browns evenly on all sides. It might take about 15 to 20 minutes to get a nice roast. 

Deep frying the seppankizhangu

1. Heat oil on a medium high flame for deep frying. Add the masala coated seppankizhangu and fry them until they are half cooked. Repeat and finish the entire batch. 

2. Then once again fry everything for the second time in batches. This time fry them until they are golden brown and crispy. Drain the excess oil on a blotting paper.

   Deep frying twice gives the most crunchiest sepankizhangu.

Serving

1. As this is a spicy side dish, pair it with a Sambar or Mor kuzhambu or any mild gravy and rice in a traditional south Indian way. 

   You can also have it as a side of a salad or any flat breads and wraps instead of potato wedges. 

Recipe Notes

1. This amount of red chilli powder & salt yields a medium-spiced roast. Adjust the amount if you want. 
2. Make sure to cool the arbi completely and then mix them in the masala. This ensures they don't mash up. 
3. Keep cooking as per how much you want the veggie to be roasted. 
4. Serve this sepankizhangu roast with mor kuzhambu or sambar or any mildly spiced kuzhambu varieties. 
5. First and foremost, cook the seppankizhangu to the right consistency. This is very important as it decides the final outcome of the dish. If it is over cooked then it might become mushy when frying.
6. The arbi must be tender yet it should hold the shape perfectly.
7. You can pressure cook or boil it in the stove top. If you are pressure cooking, take care not to over cook it.
8. Marinate the boiled and cubed arbi for min 15 minutes. Marinating the arbi absorbs the flavour evenly.
9. You can also add a tablespoon of corn starch to make it more crispier (in the pan frying method). Add it halfway through the cooking. Alternatively you can use rice flour or gram flour (besan). Adding besan will slightly change the taste of the dish, nevertheless it is yummy. 
10.  

Calories: 1 serving is 125 grams. Calorie count is only an estimation.