Skip to Content

Seppankizhangu Roast

Seppankizhangu Roast

My 217th recipe, “Seppankizhangu Roast”, an easy and super delicious side. It is so strange that the Seppankizhangu Roast recipe had to wait until 216 other recipes got into my blog. This recipe is by far the most frequently made side at my home. No week will fly past without featuring Sambar and Seppankizhangu Roast for lunch. Such is my love for this roast and since marriage RK has fallen in love too.

It is one of the most easiest recipes I make. That is the reason why I was thinking for so long before posting it. Though it is simple to make, RK has said that he has not tasted this prior to marriage. So thinking that this veggie is not popular with all families, I decided to make a blog post to share my love with everyone. It is spicy and cripsy on the outside. And combined with the smooth texture of the cooked arbi, it is very delicious and the perfect side for any South Indian rice, especially, Sambar 😉

seppankizhangu roast

Seppankizhangu Roast

Seppankizhangu Roast

Seppankizhangu Roast is an extremely easy and delicious side made by shallow frying masala coated slices of Seppankizhangu | Colocasia | Arbi.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Side Dish
Cuisine Indian
Servings 3

Ingredients
  

  • 3 Arbi | Colocasia | Seppankizhangu | Taro Root
  • 3 tsp Sambar powder (adjust per taste)
  • 1/2 tsp Salt (adjust per taste)
  • 1/4 tsp Turmeric powder
  • 4 Tbsp Oil

Instructions
 

  • First wash and pressure cook the arbi for 2 whistles or until done. Let the pressure subside before opening the lid of the cooker. Peel the skin of the arbi and slice it into thick pieces.


    seppan kizhangu seppan kizhangu
  • In a plate, add the sambar powder, salt and turmeric powder. Sprinkle sufficient water (about 2-3 Tbsp) and make it into a thick paste. The consistency should be as shown in the picture.


    seppan kizhangu seppan kizhangu
  • Add the arbi slices to the plate and gently spread the masala paste over the arbi slices. Make sure that the masala is evenly spread out.


    seppan kizhangu seppan kizhangu
  • Heat a pan / tawa with the oil and roast the arbi slices in medium flame until nicely golden and crispy on the outside. Keep turning the arbi slices for even roasting.


    seppan kizhangu seppan kizhangu
  • Serve hot as a side for rice.

Notes | FAQ

- Do not overcook the seppankizhangu. In case you accidentally overcook, then refrigerate it for sometime until it is slightly firm and then slice it.
- For added crispiness, you can add about 1/2 tsp of rice flour while making the masala paste.
- While roasting, keep turning the arbi slices for even roasting or else you might taste raw masala on one side.
seppankizhangu roast seppankizhangu roast
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Ritu Tangri

Thursday 22nd of September 2016

Loved your south Indian version of arbi

revifood

Thursday 22nd of September 2016

Glad to hear that Ritu :-)

dhatchayani

Saturday 17th of October 2015

Hi, really yummy!! Masala is well absorbed. My husband like this a lot and his name is k. Rajesh!!

revifood

Saturday 17th of October 2015

Thanks Dhatchayani for stopping by :-)

Sathya @Mykitchenodyssey

Thursday 15th of October 2015

sepankilangu looks really yumm.Very easy one too.

revifood

Friday 16th of October 2015

Thanks Sathya :-)

Bhumika

Thursday 15th of October 2015

Super Easy recipe! Thank you. I cant find Sambhar Recipe on your blog, have you posted it?

revifood

Thursday 15th of October 2015

Thanks Bhumika. There is an Okra sambar recipe already on the blog in the below link.

https://revisfoodography.com/2014/12/vendakai-ladies-finger-okra-sambar/

And I am planning to post a Avarakkai (Broad Beans) Sambar recipe next week. You can watch out for that too.

This site uses Akismet to reduce spam. Learn how your comment data is processed.