Seppankizhangu roast / Taro roast / Arbi roast

Seppankizhangu Roast is a popular South Indian dish made from colocasia root (commonly known as seppankizhangu or arbi), a root vegetable known for its earthy flavour and crispy texture when roasted. This dish is a perfect combination of simplicity and taste, where tender seppankizhangu is sliced, seasoned with aromatic spices, and roasted until golden and crispy. It is an ideal side dish or snack to serve with rice, sambar, or even curd rice, bringing a satisfying crunch and rich flavour to any meal.

What is Seppankizhangu Roast?

Seppankizhangu Roast is made by slicing the seppankizhangu (colocasia root), seasoning it with a blend of spices, and pan-roasting it until crispy on the outside, yet tender inside. The dish is typically seasoned with mustard seeds, curry leaves, turmeric, chili powder, and other spices that enhance its flavour. The result is a crispy, golden-brown roast with a perfect balance of savory and spicy notes.

Why You’ll Love Seppankizhangu Roast

• Crispy and Crunchy: The roasting technique ensures that the seppankizhangu develops a delicious crispy texture, making it an irresistible snack or side dish.
• Flavourful: The spice mix and seasoning bring out the natural flavours of the vegetable, creating a perfectly balanced dish.
• Easy to Make: With minimal ingredients and effort, you can create a mouthwatering roast that’s ready in no time.
• Healthy: Colocasia root is rich in fiber, potassium, and other essential nutrients, making this roast both tasty and nutritious.

How to Enjoy Seppankizhangu Roast

• With Rice and Sambar: It pairs wonderfully with steamed rice and sambar, making for a wholesome meal.
• As a Snack: Serve it as a crispy snack with a cup of tea or coffee in the evening.
• With Curd Rice: The crispy texture of seppankizhangu roast complements the creamy and tangy curd rice perfectly, adding a delicious contrast.

Seppankizhangu Roast is a flavourful and crispy South Indian dish that brings out the natural goodness of colocasia root. Whether you enjoy it as a side with rice or as a crunchy snack, its crispy texture and aromatic seasoning make it a favorite in many households. Try it for a perfect blend of taste, texture, and nutrition!

Also check my other poriyal recipes 

Chakka kottai podimas

Pulikuthi Upperi

Idichakkai upperi

Vaazhakkai podimas

Urulai kizhangu Podimas

Beans Nei thuvattal

Arasanikkai kootu

Koorka Mezhukkuperatti

Pin this Recipe

Seppankizhangu roast / Taro roast / Arbi roast

Niranjana Sankaranarayanan

Seppankizhangu roast is a simple dry sabzi  made in Tamil homes and served with any south indian rice.The Taro or Seppankizhangu is boiled and then fried with some spices until they are roasted well. These are extremely easy and delicious dish to make. The best combo is to with Curd rice. The tricky thing is to cook the Seppankizhangu or Taro to the right texture. It should not become mushy. I came to know about this recipe from my perima and she taught me to make this dry sabzi. She also said that the addition of rice flour will gives crispiness. After that I have started making this curry regularly at home.

Some more Poriyal recipes

Chakka kottai podimas

Pulikuthi Upperi

Seppankizhangu roast

Idichakkai upperi

Vaazhakkai podimas

Urulai kizhangu Podimas

Beans Nei thuvattal

Arasanikkai kootu

Koorka Mezhukkuperatti

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine Indian, South Indian, Tamilnadu

Servings 2

Equipment

• Pan

Ingredients

  

• 12-13 medium sized ones Taro
• To cook Water
• 4 tsp Coconut oil
• 1 tsp Mustard
• 1 tsp Turmeric powder
• 2 tsp Red chilli powder
• As req Salt
• 2 tbsp Rice powder

Instructions

 

• Wash the taro in water 3 or 4 times to remove the dirt.
• In a kadai, add the washed taro, water and allow it to cook. We can also cut the taro into half before cooking.
• Donot cook it fully. Cook until it is 3/4 th done. The skin of the taro will start peeling off once they are cooked.
• Prick it with a knife and if it goes inside the taro easily, then it is done.
• Remove from the kadai and drain the water.
• Cool it for sometime and peel off the skin. Then chop it into small pieces.
• In the same kadai add coconut oil and splutter mustard seeds. Once they crackle, add the cooked taro.
• At this stage add turmeric powder, salt, red chilli powder into it and mix well.
• Once they start to roast, add the rice powder for crispiness.
• They goes best with Sambar saadham, Rasam saadham and Thayir saadham.

Video

Keyword Arbi roast, Dry sabzi, Seppankizhangu fry, seppankizhangu roast, Taro fry, Taro roast

INSTRUCTIONS

• Wash the taro in water 3 or 4 times to remove the dirt.
• In a kadai, add the washed taro, water and allow it to cook. We can also cut the taro into half before cooking.
• Donot cook it fully. Cook until it is 3/4 th done. The skin of the taro will start peeling off once they are cooked.
• Prick it with a knife and if it goes inside the taro easily, then it is done.
• Remove from the kadai and drain the water.
• Cool it for sometime and peel off the skin. Then chop it into small pieces.
• In the same kadai add coconut oil and splutter mustard seeds.  Once they crackle, add the cooked taro.
• At this stage add turmeric powder, salt, red chilli powder into it and mix well.

• Once they start to roast, add the rice powder for crispiness.
• They goes best with Sambar saadham, Rasam saadham and Thayir saadham.

Please follow and like us: