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Seppankizhangu Roast | Chamadumpa Vepudu | Arbi Fry
Ramya
Crispy Taro Roots fry recipe!
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
40
minutes
mins
Course
Side Dishes
Cuisine
South Indian
Servings
2
people
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
10-15
Seppankizhangu/Chamadumpa/Arbi
▢
2
tablespoon
Oil
▢
½ - 1
teaspoon
Sambar Powder
adjust as needed
▢
Salt as needed
▢
Water as needed
COOK MODE
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Instructions
Wash the Seppankizhangu/Chamadumpa/Arbi 2-3 times in running water to remove any dirt. Add water enough to cover the roots in a small pressure cooker.
Pressure cook on high flame for 2 whistles and remove from heat. Let the pressure drop naturally.
Cool down the roots and peel off the skin. Cut each root into 2-3 pieces of equal size.
Now place the pieces on a large plate not touching one another and dry under fan for 10-15 mins.
Meanwhile heat a cast iron pan and once it is hot, add oil. Coat the pan with oil.
Carefully place the slices all around the pan and don’t disturb them for 3-4 mins.
As the edges begin to turn golden, turn them to other side. Pieces at the center require more frequent turning.
After each turn, don’t disturb them for a while.
If there are pieces that are extremely soft, leave them around the edge of the pan for a few extra minutes. They will firm up and crisp evenly.
Once the pieces turn golden and crispy on all sides, switch off the heat.
Sprinkle sambar powder and salt. Mix well so that the pieces are coated well.
Serve hot with rice and sambar, rasam or curd.
Keyword
Side Dishes for Rice
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