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Seppankizhangu Fry | Cheppankizhangu varuval

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Seppankizhangu varuval | Seppankizhangu Poriyal | cheppan kilangu varuval | taro root curry | arbi fry with step by step pictures and video recipe. Check out the Seppankizhangu varuval recipe. If you like the video pls SUBSCRIBE to my channel.

Seppankizhangu varuval | Seppankizhangu Poriyal | cheppan kilangu varuval | taro root curry | arbi fry is a tasty South Indian poriyal variety. Marination makes it so flavourful. How to make perfect Seppankizhangu roast in cast iron skillet with tips and tricks

Seppankizhangu varuval

Sepppankizhangu is my all-time favorite vegetable, during my childhood days if I see varuval like Arbi, Potato, Vazhakkai in my lunch box, I will be super excited. Seppankizhangu Fry makes any main course extra.

What kind of Seepankizhangu is suitable for varuval?

Always choose a firm Taro root. I generally pressure cook for 1 whistle. you can also cook in the open pot but it might take a longer time for taro root to cook.  Avoid soft taro root as it tends to turn mushy.

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Can I add ginger garlic paste to the varuval?

Yes, you can add any masala according to your taste.

Is marination required for Cheppan kizhangu varuval?

I would recommend it. Refrigerating the arbi makes it firm which helps for a tasty poriyal texture.

Can I add less oil?

For tasty moru moru cast iron seppan kilangu varuval, you need to add oil for the best varuval texture. If you want to reduce oil taste and texture might vary. you can also use a nonstick pan and add less oil.

Can I cook the varuval in high flame?

No, cooking in low flame for at least 20 minutes yield the best poriyal. Also, avoid flipping the taro root frequently. 

vazhakkai recipe collection

Poriyal recipe collection in TMF

Potato recipes in TMF

 

Seppakizhangu Varuval / Colocasia Curry/ Arbi Fry

Crispy dry Seppankizhangu curry
5 from 1 vote
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Course: Curry
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Vidya Srinivasan

Ingredients

  • 400 grams Seppankizhangu/Arbi/ Colocasia -
  • 1/8 tsp Turmeric powder
  • 1/2 tbsp Sambar powder
  • 1 tsp Kashmiri chilli powder
  • 1 tbsp Besan flour
  • 1 tbsp + to shallow fry Oil
  • curry leaves few
  • salt
  • Asafetida - generous portion

Instructions

  • Wash Seppankizhangu well to remove any mud particles and pressure cook it with required water, a pinch of turmeric powder for one whistle, turn off the stove. Arbi should be soft, not mushy
  • After the pressure releases naturally transfer it into a colander and rinse it in cold water. Peel the skin and cut it into bite-sized pieces
  • Refrigerate for at least 30 minutes
  • Take out and add salt, turmeric powder, sambar powder, besan flour, and 1 tbsp oil, gently mix and refrigerate again for at least 1 hour
  • Add oil to the pan when oil turns hot add marinated seppan kizhangu
  • Roast for 10 minutes, flip in between for even frying. avoid continuous flip
  • After 10 minutes add curry leaves and continue roasting
  • Roast till the arbi turns to the desired texture( it took around 20 minutes for me)
  • Finally, add asafoetida and roast for a minute, and turn off the stove

Video

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Notes

1. Arbi can also be microwaved for 12- 15 minutes taking it out every 2 minutes and stir it. Time varies depending upon the power of the microwave. you can also cook seppan kizhangu in an open pot
2. For less oil poriyal, you can use a nonstick pan
3. You can temper and prepare poriyal
4. Rice flour can be used instead of besan flour
5. Dry Arbi properly to avoid them from sticking to one another
6. Cheppan kilangu  can also be kept overnight in the fridge
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Ingredients:

400 grams Seppankizhangu/Arbi/ Colocasia –

1/8 tsp Turmeric powder 

1/2 tbsp Sambar powder 

1 tsp Kashmiri chilli powder 

1 tbsp Besan flour 

salt

1 tbsp + to shallow fry Oil

curry leaves few

 

Asafetida – generous portion

Method:

  • Wash Seppankizhangu well to remove any mud particles and pressure cook it with required water, a pinch of turmeric powder for one whistle, turn off the stove. Arbi should be soft, not mushy

  • After the pressure releases naturally transfer it into a colander and rinse it in cold water. Peel the skin and cut it into bite-sized pieces

  • Refrigerate for at least 30 minutes

  • Take out and add salt, turmeric powder, sambar powder, besan flour, and 1 tbsp oil, gently mix and refrigerate again for at least 1 hour

  • Add oil to the pan when oil turns hot add marinated seppan kizhangu

  • Roast for 10 minutes, flip in between for even frying. avoid continuous flip

  • After 10 minutes add curry leaves and continue roasting

  • Roast till the arbi turns to the desired texture( it took around 20 minutes for me)
  • Finally, add asafoetida and roast for a minute, and turn off the stove

 

 

 

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Comments

  19. Rafeeda says

    I have never tried arbi… in fact, umma never cooked it, but sometimes seeing it on blogs, just like yours, I guess I must try my hand at it once… lovely recipe, thanks for sharing… and yes, I also admit, sometimes trying to make basic recipes are the toughest, really…

    Reply

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