Seppakizhangu Roast (South Indian Style Arbi Fry) Recipe

Nithya Anantham
Seppakizhangu Roast (South Indian Style Arbi Fry) Recipe
943 ratings.

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.

  1. Whole Green Moong Dal Sabzi Recipe (Vagharela Mag)
  2. Makai Wali Bhindi Recipe
  3. Pyaaz Ki Sabzi Recipe
  4. Indian Spiced Brussel Sprouts Sabzi Recipe (Brussel Sprouts Stir Fry)

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Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

15 M

Cooks in

40 M

Total in

55 M


4 Servings


  • 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)
  • Sunflower Oil , to cook
  • Salt , to taste

How to make Seppakizhangu Roast (South Indian Style Arbi Fry) Recipe

  1. 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.

  2. Take a big bowl, add all the dry ingredients except oil and mix well.

  3. Now add the arbi mix it lightly to coat all the vegetable with spices. Marinate the arbi/ colocasia in this mix for 20 minutes.

  4. Heat oil in a pan on medium heat, add the marinated arbi and give it a gentle stir.

  5. Let the arbi cook and get roasted in medium heat, occasionally give it a gentle stir.

  6. 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.

Last Modified On Tuesday, 12 June 2018 23:28
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