Arbi Fry | Seppankizhangu Fry
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4.7
18 reviews
Excellent
Arbi Fry | Seppankizhangu Fry
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This arbi fry also called as Seppankizhangu Fry in Tamill language is a dry preparation of colocasia or taro roots with spices and herbs.
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Ingredients
- 250 grams arbi (taro or colocasia roots or seppankizhangu)
- 2 cups water for pressure cooking arbi
- ¼ teaspoon ajwain (carom seeds)
- ½ teaspoon crushed black pepper or ⅓ teaspoon black pepper powder (kali mirch powder)
- ½ teaspoon cumin powder (jeera powder)
- ½ teaspoon dry mango powder (amchur) or dry pomegranate powder
- 1 small green chili chopped or ¼ teaspoon red chili powder
- ½ tablespoon peanut oil (moongphali ka tel)
- 1 tablespoon chopped coriander leaves or mint leaves
- rock salt (edible and food grade) (sendha namak) as required
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Instructions
boiling arbi
- Rinse 250 grams arbi very well in water. Then place them in a 2 litre stovetop pressure cooker. Add 2 cups of water. Pressure cook the arbi for 2 to 3 whistles or for 8 to 10 minutes on medium flame.
- When the pressure settles down on its own, then onlu open the lid and check the doneness of the arbi. A knife should easily slid through the arbi. If not, then pressure cook for 1 whistle.
- When the arbi cools down or become warm, peel and then slice them in 1/4 to 1/3 inch rounds. Keep aside.
making arbi fry
- In a small pan, heat peanut oil. Add ajwain (carom seeds).
- Saute the carom seeds on low heat for some seconds till fragrant.
- Then add the sliced arbi. Stir and mix the arbi with the rest of the ingredients.
- Continue to stir and saute for 3 minutes on a low heat.
- Then add the following spices - crushed black pepper, cumin powder, 1 small green chili (chopped). If using red chili powder, then you can add ¼ teaspoon red chili powder.
- Stir and mix the spices with the arbi. Season with rock salt as required.
- Then add dry mango powder. Instead of dry mango powder, you can also add dry pomegranate powder.
- Stir and mix very well.
- Saute and flip each piece to get an even roasting and browning of the arbi slices.
- Switch off the heat and lastly add chopped coriander or mint leaves.
- Stir and serve arbi fry hot or warm as a side dish with samvat rice khichdi or samvat rice pulao or kuttu ke parathe or rajgira paratha.
Notes
- The recipe can be scaled as per your needs.
- If making this dish for regular non-fasting days then you can use sesame oil or coconut oil or sunflower oil instead of peanut oil. Also you can use regular salt instead of edible rock salt.
- For a non-vegan version, you can use ghee if you prefer.
- Make sure to clean the taro roots thoroughly so that all mud clinging to the roots is washed away.
- Instead of dry mango powder, you can add lemon juice.
Nutrition Information
Show Details
Calories
187kcal
(9%)
Carbohydrates
36g
(12%)
Protein
2g
(4%)
Fat
4g
(6%)
Sodium
1265mg
(53%)
Potassium
738mg
(21%)
Fiber
6g
(24%)
Sugar
1g
(2%)
Vitamin A
95IU
(2%)
Vitamin C
8.3mg
(9%)
Calcium
61mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Sodium | 1265mg | 53% |
| Potassium | 738mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 8.3mg | 9% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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