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June 13, 2017

Seppankizhangu Poriyal – Arbi Fry - Colocasia / Taro Root Recipes

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seppan kizhangu poriyal
This is my MIL’s method of making seppankizhangu poriyal for rice. Sepan kizhangu is known as Colocasia or Taro root in English, Arbi in Hindi, Kesavuna gedde in Kannada, Chamagadda in Telugu.As its a healthy vegetable, we try to include this in our diet very often. Usually I make South Indian style arbi fry with or without coconut or add in gravy/kuzhambu. Today I have shared our version of seppankilangu poriyal with coconut & onion masala.It is a good side dish for sambar & mor kuzhambu. Soon I will share my seppankizhangu roast recipe without coconut. Now lets see how to make this yummy seppang kilangu poriyal with coconut.
Check out my Potato curry, sweet potato curry, small potato curry , Aloo methi
Seppankizhangu poriyal - South Indian arbi fry

Seppankizhangu Poriyal Recipe - Arbi Fry - Colocasia Recipes


Seppankizhangu Poriyal Recipe - Arbi Fry - Colocasia Recipes Seppankizhangu poriyal recipe with coconut & onion masala. Tastes good for sambar & mor kuzhambu rice
Cuisine: South Indian
Category: Poriyal recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Colocasia/Taro root/ Seppan kizhangu - 4 nos
  • Salt & water - as needed
To grind
  • Grated coconut - 1/4 cup
  • Big onion - 1 no
  • Cumin seeds - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Sambar Powder - 1 to 1.5 tsp
  • Tamarind - A small piece
To Temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few

METHOD

  1. Wash the arbi, remove the mud if any.Pressure cook in very low flame for 2 whistles adding enough water. Remove and peel the skin. Chop into thick slices. Set aside.
    Seppankizhangu poriyal
  2. In a mixie jar, grind all the ingredients given under “To grind” to a slightly coarse paste without adding water. 
    Seppankizhangu poriyal
  3. Take the sliced arbi in a plate.Add the ground coconut masala, mix well and check for taste. Add more sambar powder or salt if needed.
  4. Heat oil in a kadai splutter mustard seeds, curry leaves.Add the masala coated arbi and mix well. Keep the flame low to medium. Mix till the raw smell of masala goes off.
    Seppankizhangu poriyal
  5. Remove when the arbi gets roasted well with a nice smell. Serve with sambar rice, rasam or mor kuzhambu. Tastes yumm !

     Seppankizhangu poriyal




Note



  • You can use potato or tapioca instead of arbi and make the same way.
  • Tamarind is used to reduce the itchy feeling of this vegetable. U can skip if you wish.
  • Adjust the quantity of sambar powder as per your taste.
  • If you want you can replace sambar powder with 1 tsp red chilli powder and 1 tsp dhania powder.
Easy, yummy seppankizhangu poriyal recipe for rice is ready ! I served with brinjal gravy and vadam Happy
Seppankilangu poriyal recipee



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