arbi roast recipe | seppankizhangu roast recipe

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arbi roast

seppankizhangu roast or arbi roast is a south indian style arbi or taro roots roast.

4.6 from 5 votes
total time:
35minutes

arbi roast recipe with step by step photos – a south indian style colocasia or taro root roast recipe. arbi is also called as seppankizhangu in tamil language.

arbi roast, colocasia fry

whenever i make sambar, i always make a side veggie dish like beans poriyal or beetroot thoran or a roast. in fact a roast from any veggie is easy to prepare. usually i make mushroom roastpotato roast and this arbi roast.

this no onion no garlic arbi recipe is easy to prepare. the only time taken is in rinsing the taro roots, steaming and peeling them. once this done, the rest of the recipe is quick. to make this recipe gluten free, skip asafoetida.

serve arbi roast as a side dish with the main course of sambar-rice, rasam-rice or even dal-rice. this simple arbi dish will also go well with some soft chapatis accompanied by some curd or raita.

few more veggie recipes for you!

seppankizhangu roast

4.6 from 5 votes
Prep Time:20 mins
Cook Time:15 mins
Total Time:35 mins
seppankizhangu roast or arbi roast is a south indian style arbi or taro roots roast.
arbi roast
Course:side dish
Cuisine:south indian
Servings:2 to 3

INGREDIENTS FOR seppankizhangu roast

(1 CUP = 250 ML)
  • 250 grams arbi (colocasia roots or seppankizhangu) - boiled and peeled
  • ½ teaspoon mustard seeds (rai)
  • 1 sprig curry leaves (kadi patta)
  • 1 or 2 dry red chilies (sookhi lal mirch)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon sambar powder
  • 1 pinch asafoetida (hing)
  • 1 tablespoon rice flour
  • 2.5 tablespoon oil
  • 1 tablespoon chopped coriander leaves (dhania patta) - optional
  • salt as required

HOW TO MAKE seppankizhangu roast

preparation for seppankizhangu roast

  • first rinse 250 grams arbi (colocasia roots) very well in running water. 
  • then drain and steam them in a pressure cooker or electric cooker or steamer till they softened. arbi should be cooked completely, buy not mushy.
  • once they are warm, then peel them. slice them into rounds.

making seppankizhangu roast

  • heat oil in a frying pan. lower the flame. add 1 tsp mustard seeds and crackle them.
  • then add broken dry red chilies, 7 to 8 curry leaves and a generous pinch of asafoetida.
  • stir and saute for half a minute or till the chilies change color.
  • add the sliced arbi. stir very well.
  • sprinkle 1/4 tsp turmeric powder, 1/2 tsp red chili powder and 1/2 tsp sambar powder. if you don't have sambar powder, then add 1/4 tsp coriander powder and 1/2 tsp garam masala powder.
  • add 1 tbsp rice flour. stir again very well so that the spice powders and rice flour are evenly mixed. add salt as required.
  • stir again and on a low flame, roast the arbi roots till they get start getting crisp and golden. turn over and roast the other side too.
  • once the arbi pieces are roasted and golden, then sprinkle 1 tbsp chopped coriander leaves. mix well.
  • if you like a little tang, then add 1 tsp lime juice or dry mango powder and stir well.
  • serve seppankizhangu roast with sambar-rice, rasam-rice or dal-rice.

RECIPE TIPS

substituitions:
- arbi or colocasia roots - potatoes, baby potatoes, carrots, sweet potatoes
- 1/2 tsp sambar powder - 1/4 tsp coriander powder + 1/4 tsp garam masala powder
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preparation to make arbi roast

1. first rinse 250 grams arbi/colocasia roots very well in running water. then drain and steam them in a pressure cooker or electric cooker or a steamer till they are softened. the taro roots should be cooked completely, buy not mushy. if cooking in a pressure cooker, then cook for 2 to 3 whistles. to check doneness, a knife should easily slid in the taro roots.

arbi, colocasia roots

2. peel them once they become warm.

peeled arbi for arbi roast recipe

3. slice them into rounds.

sliced arbi for arbi roast recipe

making arbi roast

4. heat 2.5 tbsp oil in a frying pan. lower the flame. add 1 tsp mustard seeds and crackle them.

making arbi roast masala

5. then add 1 to 2 broken dry red chilies, 7 to 8 curry leaves and a generous pinch of asafoetida. stir and saute for half a minute or till the chilies change color.

making arbi roast masala

6. add the sliced arbi.

add arbi for arbi roast recipe

7. stir very well.

stir arbi for arbi roast recipe

8. sprinkle ¼ tsp turmeric powder, ½ tsp red chili powder and ½ tsp sambar powder. if you don’t have sambar powder, then add ¼ tsp coriander powder and ¼ tsp garam masala powder.

spices for arbi roast recipe

9. add 1 tbsp rice flour. if you don’t have rice flour, then skip it.

rice flour for arbi roast recipe

10. stir again very well so that the spice powders and rice flour are evenly mixed.

stir arbi roast

11. add salt as required.

salt for arbi roast recipe

12. stir again and on a low flame, roast the arbi roots till they get start getting crisp and golden. turn over and roast the other side too.

making arbi roast recipe

13. here the colocasia roots are done. i cooked for about 10 minutes on a low flame, turning each arbi slice at intervals for even roasting and browning.

arbi roast, arbi roast recipe

14. this step is optional and only if you like coriander leaves. sprinkle 1 tbsp chopped coriander leaves and stir. if you like a little tang, then add 1 tsp lime juice or dry mango powder and stir well.

coriander for arbi roast recipe

15. serve arbi roast with sambar-rice, rasam-rice or dal-rice.

arbi roast recipe


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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22 comments/reviews

  1. I am glad to find this recipe it is so easy n tasty…my tamilian friend used to bring it in her lunch n I always enjoyed it…am sooo happy i found this recipe now I can make it anytime ?

  2. Hi! All the recipes are wonderful… I keep checking this site as a reference… Thank you..

  3. Yummy Recipe!!! The best part is its so quick and easy to prepare. I follow your recipes and love them always:)
    Thanks,
    Bhavna.

  4. Really good. We used baby potatoes and skipped the asafoetida as I can’t stand it.

    I used slightly too many potatoes perhaps as I didn’t get such a nice even coating like you did in the pictures.

  5. Hi Just a suggestion. Adding Jeera with mustard and Besan at the end instead of rice flour will give it nice flavor. I do this way, and everything is same. Thanks

  6. Looks quite yummy amit. I am not an arbi fan but the pic is looking so yum…shall give it a try. I am an avid follower of lots of ur recipes. Good work!!

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