Seppankizhangu (or Cheppankizhangu or Taro root or Arbi) is one popular root vegetable which in my opinion tastes better than potato; raise your hand if you agree with me!
I often make this simple Seppankizhangu roast with just chili, turmeric, fennel powder and salt. Sometimes, I also give it a tadka and fry with sliced onion and same spice powders (recipe learnt from my dear friend Sembian from my bachelor days). I also make kara kozhambu (pulusu) with it occasionally.
Please try out this simple arbi roast recipe that goes very well with dal or sambar; this dish can also be simply enjoyed as a snack!
Seppankizhangu (Taro Root) Roast
An addictive seppankizhangu (taro root) roast made with simple ingredients (chili, turmeric and fennel powder) – enjoy it with dal or sambar, or simply as a snack!
Ingredients
- 1 lb Seppankizhangu (Taro root) boiled, peeled, cut into slices or strips
- 1/2 tbsp Chili powder
- 1 tsp Turmeric powder
- 1 tsp Fennel powder
- Salt to taste
- 3 tbsp Oil
Instructions
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Boil the taro root until they are soft. Immerse in cold water for few mins and when it cools down, peel the skin and cut them into slices or strips.
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Sprinkle chili, turmeric, fennel powder and salt and toss them well.
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Heat oil in a wide (preferably non-stick) pan and roast the pieces on medium heat turning them over now and then until they turn golden brown and crispy.
Hello, my name is Senthil. I am a passionate food blogger from Houston, Texas. This is my online kitchen, and I will be cooking delicious recipes for you, provide kitchen tips that I have learned over the years, and share personal stories and fond memories around food. Keep checking out for new stuff!
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