arbi roast
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4.34 from 6 votes

seppankizhangu roast

seppankizhangu roast or arbi roast is a south indian style arbi or taro roots roast.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: side dish
Cuisine: south indian
Servings: 2 to 3
Author: Dassana Amit


  • 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


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.


- 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