Seppankizhangu Roast is a crispy, flavorful South Indian side dish that pairs perfectly with hot sambar rice. Made with arbi (taro root) and a blend of aromatic spices, it’s crispy on the outside and soft on the inside. Taro root can sometimes cause a slight itchiness if not cooked properly due to naturally occurring calcium oxalate crystals, so boiling it well before roasting helps eliminate the irritation and gives you perfectly delicious results every time. Semma tasty with sambar rice.
Seppankizhangu roast (Arbi roast)
Ingredients
- 10 Seppankizhangu (Arbi / Taro root)
- ½ tsp Turmeric powder
- ½ tsp Salt
- Water to boil Arbi
Marinade
- 3 tsp Kashmiri chili powder
- ½ tsp Turmeric powder
- 2 tsp Dhania powder
- 1 tsp Jeera powder
- 3 tsp Besan flour (Gram flour)
- 2 and ½ tsp Rice flour
- ¼ tsp Asafoetida (Hing)
- Salt as needed
Seasoning
- 2 tbsp Coconut oil (or) any oil
- 1 tsp Mustard seeds
- A sprig of curry leaves chopped
Instructions
Let's boil
- Soak the Seppankizhangu in water for 10 minutes. Rub and wash well to remove all the dirt. In a big pot of water, add turmeric powder, salt and seppankizhangu.
- Boil the washed seppankizhangu for 15–20 minutes until a knife slides in easily. Avoid overcooking, as it can become mushy. Drain, let it cool, peel the skin, and slice into ¼-inch thick rounds before roasting.
Let's marinate and roast
- Add all ingredients under 'Marinade' into the cooked and sliced seppankizhangu. Mix well and keep it aside for 15 minutes.
- Add coconut oil in an iron pan, add mustard seeds, chopped curry leaves.
- Add the marinated seppankizhangu and toss well. Let it roast for 15 – 20 minutes.
- It will crisp up beautifully on the outside and soft on the inside.
Tips
- Iron pan works well for this recipe.
Looking so yummy
Looks yummy