Arbi Roast or Seppankizhangu Roast is very easy to prepare side dish that I often make at home to go with Rice and Sambar or Mor Kuzhambu or Rasam or Curds. This roast is simple yet delicious and prepared with ingredients easily available in the kitchen.
Arbi in Hindi or Taro Root in English or Seppan Kizhangu in Tamil is a root vegetable that makes a delicious accompaniment if cooked properly. Only tip that need to be kept in mind is Arbi or Seppan Kizhangu should never be overcooked and cooked only till soft. If overcooked, it would result in mushy arbi, which may not be appealing to the eyes and also may not taste good to eat.This veggie is mostly made into a roast or poriyal or sometimes added to Mor Kuzhambu and Kara Kuzhambu too.
Everyone in my family loves this roast, especially my kids. Whenever I make this roast, my kids would be present in the kitchen without fail. As the crispy roast is out of the pan, they pop it into their mouths and enjoy it more like an appetizer rather than an accompaniment.
I normally pan fry or use a tava to roast the seppan kizhangu. I use a kadai or a non-stick pan that works perfectly in making crispy roast with very less oil. Also, cooking on a low to medium flame yields in the inside getting cooked well and a real crispy and crunchy outer layer.
Arbi or Seppan Kizhangu – 300 gms (15 to 20)
Onion – 1 medium sized
Garlic – 10 cloves
Curry leaves – few
Red chilli powder – 1tsp
Coriander powder – 1 tsp
Turmeric powder – ¼ tsp
Salt to taste
Oil – 3-4 tbsps
Mustard seeds – ½ tsp
Prep time – 20 mins
Cook time – 20 mins
Total time – 40 mins
Serves – 3
- Soak the seppan kizhangu or arbi in water for 5 to 10 mins. Wash them thoroughly until you get rid of the sand. Add sufficient water to cover the arbi and pressure cook for 2-3 whistles. Switch off the flame and wait for the pressure to release. Peel the skin and cut the arbi/kizhangu into thin roundels.
- Chop the onion and crush the garlic.
- Heat oil in a pan, add mustard seeds to the oil and let it crackle. Add the onion, crushed garlic and curry leaves.
- Saute the onions till nice and crisp on medium flame.
- Add the sliced arbi along with turmeric, chilli and coriander powders and salt to taste. Toss well such that the roundels are coated well with the spice powders.
- Roast it on low- medium flame until the arbi is crisp and dry on the outside and completely cooked.
- Remove from heat and serve hot.
Serve it as an accompaniment with hot steamed rice and Sambar or Rasam or Mor kuzhmabu.
- Ensure not to overcook the seppan kizhangu. Cook it only until tender and soft. If it is overcooked, it will be mushy and will not taste good.
- You can skip the onions and directly add the arbis along with the spice powders and salt and roast it after the tempering.
- Adding crushed garlic gives a very nice flavor to this roast.
- For a variation, you can skip onions; marinate the cooked arbis in a mixture of 1 tsp thick tamarind pulp, chilli and coriander powders and salt. Let it marinate for 10 mins and then roast them on low-medium flame.
- Quantity of chilli-coriander powders used yields in medium spiced roast. Adjust the spices to suit your taste.