Seppankizhangu Roast | Chamadumpa Vepudu | Arbi Fry
Crispy Taro Roots fry recipe!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 10-15 Seppankizhangu/Chamadumpa/Arbi
- 2 tablespoon Oil
- ½ - 1 teaspoon Sambar Powder adjust as needed
- Salt as needed
- Water as needed
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.
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