Seppakizhangu Roast (South Indian Style Arbi Fry) Recipe
Seppakizhangu Roast Recipe is a much loved South Indian Style Arbi fry. This is made from Colocasia or Taro as the main ingredient, spiced in a South Indian style. It is crisp and makes a complete meal with simple south Indian meal of Rice and Rasam, or Phulkas and Parathas.
Here are a few more ideas of dry sabzi to go with Rice or Indian Breads.
The contest is in association with Preethi Kitchen Appliances.
- 500 grams Colocasia root (Arbi)
- 2 teaspoon Gram flour (besan)
- 2 teaspoon Rice flour
- 1 teaspoon Red chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Turmeric powder (Haldi)
- Cooking oil , to cook
- Salt , to taste
How to make Seppakizhangu Roast (South Indian Style Arbi Fry) Recipe
To begin making Seppakizhangu Roast (South Indian Style Arbi Fry) Recipe, take the arbi and pressure cook them with enough water for 1 whistle. Switch off the heat and release the pressure, this will avoid the overcooking of arbi. Now peel the skin of the arbi, cut each one of them into 2-3 pieces and keep it aside.
Take a big bowl, add all the dry ingredients except oil and mix well.
Now add the arbi mix it lightly to coat all the vegetable with spices. Marinate the arbi/ colocasia in this mix for 20 minutes.
Heat oil in a pan on medium heat, add the marinated arbi and give it a gentle stir.
Let the arbi cook and get roasted in medium heat, occasionally give it a gentle stir.
Serve the Seppakizhangu Roast (South Indian Style Arbi Fry) Recipe with Steamed Rice and Rasam. This also makes a great combination with hot Phulkas or Chapatis.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.