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.
Recipe Cuisine: Indian| Recipe Category: Lunch side dish Preparation + Cooking Time : 35 Mins | Serves : 2 to 3
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
Mustard seeds – 1 tsp
Fennel seeds – 1 /2 tsp
Curry Leaves – 1 sprig
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. 2. To a large bowl, add chopped arbi, turmeric powder, chilli powder, sambar powder, rice flour and corn flour. 3. Add salt and 1/2 tbsp of oil which helps for binding the dry ingredients with arbi. Mix everything well for even coating. 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.
5. 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. Serve this Taro Root roast with hot rice and kadhamba Sambar.
Taro Root Roast Recipe
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.
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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer cum photographer (with hubby’s help) of this blog. Read more…