Thursday, 27 July 2017

Seppankizhangu Varuval | Crispy Arbi Fry | Chamagadda Talimpu | Arbi Roast


Arbi Roast / Chamadumpa Vepudu is a stir-fry dish from South India.  I consider arbi, also known as colocasia or taro root, to be one of the tastiest vegetable (of course next to Potato).  It tastes best when deep fried, but those who don't prefer deep fried, can try this version.  Here Arbi is boiled, peeled and cut into circles and pan fried with spices.  I like both the versions as both taste equally good.  Sambar with Seppakizhangu Fry is one of the most amazing combos.

This no onion no garlic arbi recipe is quite easy to prepare.  If you are looking for more stir-fry dishes, do check these out:  Raw Banana Stir Fry, broad bean stir fry, banana stem stir fry, grated carrot stir fry.


Arbi Roast Seppankizhangu Varuval





Ingredients:

  • Arbi - 250 gm
  • Turmeric - 1/4 tsp
  • Chilli powder - 1/2 tsp (adjust according to taste)
  • Sambar powder - 1/2 tsp
  • Salt - as required
  • Mustard seeds - 1/4 tsp
  • Curry leaves - a few
  • Oil - 2 tblspn

How to Prepare Cheppankizhangu Varuval:

  • Wash and boil the arbi until one whistle, peel and cut into big circles, keep aside
  • Heat oil in a kadai and add mustard seeds.  When they start to splutter, add the arbi and curry leaves and let them cook for 2-3 minutes.
  • Add turmeric, chilli powder, sambar powder and salt and mix well and let it cook on medium flame until the arbi turns golden brown.  Remove from fire.
  • Arbi fry is ready to serve.  Enjoy it with sambar, rasam or any variety rice.

For a detailed step-by-step recipe, check my video below:


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