Arbi Fry Recipe | Cheppankizhangu Varuval | Taro Root Roast

By : | 5 Comments | On : June 18, 2017 | Category : Sidedish, South Indian Recipes, TamilNadu

Arbi Fry Recipe
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This Arbi Fry Recipe / Cheppankizhangu varuval / Taro Root roast is a simple fry that goes very well with sambar, rasam or even curd rice. I prepare this arbi fry at least once in a week for my daughter’s lunch box for school as it is her favourite one. It tastes equally good like potato and the only messy thing is the slimy / starchy part in the veggie, that to the addition of rice flour and corn flour in the recipe helps to get rid of sliminess in the veggie and gives more crispiness to the dish.

Cheppankizhangu Varuval

Cheppankizhangu Varuval

Arbi Fry Recipe | Cheppankizhangu Varuval | Taro Root Roast

Recipe Cuisine: Indian | Recipe Category: Lunch side dish 
Preparation + Cooking Time : 35 Mins | Serves : 2 to 3


Ingredients
  • Arbi / Cheppankizhangu – 1/4 kg
  • Turmeric powder – 1/2 tsp
  • Chilli  powder – 2 tsp
  • Sambar Powder – 1.5 tsp
  • Rice Flour – 2 tsp
  • Corn Flour – 1.5 tsp
  • Salt – As Required
  • Oil – 1.5 tbsp
To Temper
  • Mustard seeds – 1 tsp
  • Fennel seeds  – 1 /2 tsp
  • Curry Leaves – 1 sprig
Method

1. Pressure cook arbi with 1 cup of water or just immersing level for 2 whistles only. Once the pressure subsides, peel the skin of arbi and wash it thoroughly. Slice it in circles into medium sized pieces, don’t chop finely else it breaks / disintegrates while cooking. Measure and keep all the ingredients ready.
Arbi Fry Recipe Steps1
2. To a large bowl, add chopped arbi, turmeric powder, chilli powder, sambar powder, rice flour and corn flour.
Arbi Fry Recipe Steps23. Add salt and 1/2 tbsp of oil which helps for binding the dry ingredients with arbi. Mix everything well for even coating.
Cheppankizhangu Varuval Steps3
4. Keep covered and set aside for 20 minutes. Heat 1 tbsp of oil in a pan and temper with the ingredients listed in the table ‘To Temper’. Now add the marinated arbi and mix everything gently.
Cheppankizhangu Varuval Steps45. Cover it and roast in low flame for 5 minutes. Then turn each arbi to the other side and roast until they turn crispy and golden brown. It takes around 15 minutes for even roasting.
 Colacasia Fry Recipe Steps5
Serve this Taro Root roast  with hot rice and kadhamba Sambar.

 

Taro Root Roast Recipe

Taro Root Roast Recipe

Tips

1. Use aged / old arbi, so there will not be itchiness in the throat while eating.
2. Also cook the arbi well to avoid itchiness.
3. Don’t pressure cook the arbi for more than 2 whistles, else it turns mushy.
4. Peel the skin of the arbi and rinse thoroughly to get rid of sand.
5. Don’t chop the cheppankizhangu into small pieces, else it break while frying and don’t hold the shape.
6. Adjust chilli powder as per spiciness required for this taro root roast.
7. Marinate arbi for at least 20 minutes, so the spice powders get absorbed well.
8. Addition of rice flour is a must, as it gives crispiness to this cheppankizhangu varuval.
9. This arbi fry recipe can be deep fried or can be fried on tawa / tava also.

Cheppankizhangu Varuval 1

Cheppankizhangu Varuval

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Arbi Fry Recipe | Cheppankizhangu Varuval | Taro Root Roast
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Comments (5)

  1. posted by Sowmya on June 19, 2017

    This is a family fabourphoto the Priya: love your iron kadai.

      Reply
  2. posted by Ritu Ahuja on June 19, 2017

    It looks delicious dear. I love arbi fry. You made me hungry. 🙂

      Reply
  3. posted by Anu - My Ginger Garlic Kitchen on June 19, 2017

    I have to confess that I don’t like Arbi at all, but yours look delicious Priya. I won’t mind trying it.

      Reply
  4. posted by Sundari on June 21, 2017

    Wow! lovely arbi fry! my all time fav! Drooling!

      Reply
  5. posted by Nasreen on June 22, 2017

    I want to try this recipe…looks delicious!!

      Reply

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