Arbi Fry – Seppan Kizhangu (Cheppan Kilangu) Roast
Arbi Fry – Cheppan Kizhangu Roast aka Seppan Kelangu roast is a mouth watering sabzi made by slow roasting the arbi pieces dipped with spices until they get a crispier outside and tender inside.
We have been receiving comments like there are difficulties in finding out the Tamil/Hindi/English names of the Ingredients used in the recipes. So, we have decided to give you the names of major ingredients in a few Indian languages as well as English so that it is easy for you guys to understand.. 🙂
Colocasia (Scientific name), Taro root, Eddo is also called as arbi (or) arvi in Hindi, Cheppan Kilangu (or) Seppan Kezhangu in Tamil, chamagadda (or) Chamadumpa in Telugu, Chembu in Malayalam and Samagadde in Kannada.
Over to Arbi fry recipe from Home-Making-Delight..
Arbi Fry – Seppan Kizhangu (Cheppan Kilangu) Roast Recipe
1) Oil – 5 tbsp
2) Arbi (Taro root/Seppankizhangu) – 8 – 10
3) Curry leaves (kariveppilai) – a few (as per your taste)
4) Turmeric power – 1 tsp
5) Sambhar powder – 2.5 tsp (or) Red chilly powder – 2 tsp
6) Cumin powder (Jeeraga thool/ Jeera powder) – 1 tsp
7) Coriander powder (Dhanila Thool) – 1 tsp
8) Fennel powder (Sombu thool/Perunjeeraga thool) – 1 tsp (Optional)
9) Mustard seeds (kadugu/Rai) – 1 tsp
10) Salt – as per your taste
11) Asafoetida (Hing/Perungayam) – 1 tsp
12) Urad dhal (Uluntham paruppu) – 1 tsp
13) Ajwain (Omam) – 1 tsp (Optional
- Wash and clean the arbi well until there is no sand/dirt is stuck to it.
- Pressure cook the arbi for one whistle and peel off the skin. Cut them into thin, round slices (Refer the pic) and sprinkle the sambhar powder, cumin powder, coriander powder, fennel powder, salt & hing and mix well. You can add a tsp of curd or oil to mix well. Let it sit for 20 minutes.
- Heat oil in a pan and add mustard seeds, ajwain and when they begin to splutter add urad dhal and curry leaves and saute well.
- Add the marinated arbi pieces and saute gently in low flame.
- Now, you have to be more cautious while roasting the arbi. Don’t cover the pan and cook varying the flame between simmer to medium. When the arbi is beginning to stick to the pan, you should let it go golden brown and turn it to other side. Repeat the process, until it becomes golden brown on all sides. If needed, oil can be added in this part.
6. Garnish with Cilanto and serve the arbi fry hot with your rice or rotis or chapathis.
Health Benefits of Taro root – Arbi – Seppan Kizhangu – Cheppan Kilangu:
- Major benefit of Arbi is towards the intestine. It cures the infections in intestines thereby helping people suffering from diseases like piles.
- It cures a few types of skin infections and helps skin stay wrinkle-free for long time.
- Taro root strengthens the bones.
- Arbi is rich in vitamins E and K which helps in preventing neural disorders.
- It is rich in fiber and cures constipation. It also helps in maintaining the blood pressure.
- Although the sugar content is low, seppankilangu is NOT advised for diabetic people.
- Don’t pressure cook it for more than a whistle for it may get mushy. You can also boil it in water until it is cooked but not mushy.
- Take care during step5. It should be slightly browned, don’t let it get burnt.
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