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.
Cuisine: South Indian Recipes
Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Cooks in 40 M
Total in 55 M
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.