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.
https://www.youtube.com/playlist?list=PL3zYDDQHDMSthNv_ltHNvMEqYLOo1Ww5Z
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.
Poriyal recipe collection in TMF
Ingredients
- 400 grams Seppankizhangu/Arbi/ Colocasia -
- 1/8 teaspoon Turmeric powder
- 1/2 tablespoon Sambar powder
- 1 teaspoon Kashmiri chilli powder
- 1 tablespoon Besan flour
- 1 tablespoon + 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 tablespoon 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
Notes
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
Ingredients:
400 grams Seppankizhangu/Arbi/ Colocasia -
1/8 teaspoon Turmeric powder
1/2 tablespoon Sambar powder
1 teaspoon Kashmiri chilli powder
1 tablespoon Besan flour
salt
1 tablespoon + 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 tablespoon 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
Perfect for curd / lemon rice.. Love it
Thanku Veena:-)
Awesome! Love it 🙂
Thanku Chcook:-)
My favorite ... 🙂
Thanku Vasanthi:-)
Seppankizhangu is one of my favorites too. Love when it is made into a fry. Looks tempting 🙂
Thanku Revathi:-)
It looks tempting..my fav !!
Thanku Jolly:-)
Looks delicious Vidya!
Thanku Antonio:-)
This is one tricy veggie to work with Vidya. You have got it perfect. Kudos.. love it
Thanku Sri:-)
I don't think I've ever had Sepppankizhangu - with all those spices in it, it sounds delicious!
Thamku Shashi:-)
Looks so flavorful and yummy! Love it!
Thanku Kushi:-)
It looks perfect, Viday 🙂 yum!
Vidya* Sorry! typo
It's OK Freda:-) thanku
Wonderful! Love this!
Thanku Lynn:-)
Awesome! love it!
Thanku Binjal:-)
Looks so tasty Vidhya !
Thanku Uma:-)
Wonderful and my favorite too!
I feel like I can smell the aroma😊
Thanku Hiba:-)
tasty and yummy curry.
My fav one Vid...your version looks so easy,will try for sure....
Thanku Swapna:-)
It looks so yummy!
Thanku Loretta:-)
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...
Thanku Rafee:-)
Yummy! My all time fav!! Love your version!!
Thanku Sundari:-)
Whoa! This looks crazy unique! I am completely intrigued!
Thanku:-)