Seppakizhangu Roast (South Indian Style Arbi Fry) Recipe
Embrace the delightful flavors of South Indian cuisine with this delectable Seppakizhangu Roast, also known as Arbi Fry. This dish showcases the unique texture and taste of colocasia roots, creating a perfect side that pairs beautifully with steamed rice, rasam, or even chapatis. With its fragrant spices and crispy exterior, this vegetarian delight is sure to impress at your lunch table. Follow this simple recipe to bring a taste of South India to your kitchen!
Ingredients
| Ingredient | Quantity |
|---|---|
| Colocasia root (Arbi) | 500 grams |
| Gram flour (besan) | 2 teaspoons |
| Rice flour | 2 teaspoons |
| Red chili powder | 1 teaspoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Sunflower oil | As needed for cooking |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 200 kcal |
| Protein | 4 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Sodium | 300 mg |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4
Instructions
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Prepare the Arbi:
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Peel and Cut:
- After the arbi has cooled slightly, peel off the skin. Cut each colocasia root into 2 to 3 pieces, depending on their size, and set them aside in a bowl.
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Mix the Spices:
- In a large mixing bowl, combine the dry ingredients: 2 teaspoons of gram flour (besan), 2 teaspoons of rice flour, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, 1 teaspoon of turmeric powder, and salt to taste. Mix these dry ingredients thoroughly until they are well combined.
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Marinate the Arbi:
- Gently add the cut pieces of arbi to the bowl with the dry spice mixture. Toss the arbi pieces lightly to coat them evenly with the spice mix. Allow the arbi to marinate for about 20 minutes, allowing the spices to infuse into the roots.
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Cook the Arbi:
- In a large frying pan, heat sunflower oil over medium heat. Once the oil is hot, carefully add the marinated arbi pieces to the pan. Spread them out in a single layer to ensure even cooking.
- Let the arbi cook undisturbed for a few minutes until they begin to brown. Afterward, gently stir the arbi occasionally to allow them to roast evenly on all sides. Cook until they are golden brown and crispy, which should take about 20 to 25 minutes.
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Serve:
- Once the arbi is beautifully roasted and crispy, remove them from the heat. Serve your delicious Seppakizhangu Roast hot, accompanied by steamed rice and rasam, or enjoy them with warm phulkas or chapatis for a delightful meal.
Cooking Tips
- For an extra kick of flavor, you can add a pinch of asafoetida (hing) to the spice mix.
- Make sure to use enough oil to ensure the arbi gets crispy without sticking to the pan.
- You can also sprinkle fresh coriander leaves on top before serving for added freshness and flavor.
This Seppakizhangu Roast captures the essence of South Indian cooking, balancing spices and textures beautifully. Whether you’re sharing it with family or serving it at a gathering, this recipe is a delightful addition to your culinary repertoire, showcasing the versatility of colocasia roots in a delicious and heartwarming dish. Enjoy the flavors of this traditional recipe, which is sure to become a favorite in your home!
