Seppan Kizhangu Varuval ( Taro / Arbi Fry )


Simple South Indian style Seppan kizhangu fry (Hindi- Arbi; English- Taro). Taro is native to Southern India and Southeast Asia. It is a starchy root vegetable. Boiling is the best way to cook this vegetable, so that it is easy to peel the skin & helps to cook fast. It is really tasty dish with curd/ yogurt rice, sambar rice etc., This dish is one of my favorite recipe, were I inspired from mom.

Also refer; Plantain Fry / Vazhakkai Fry ; Potato Stir Fry ; Indian Spiced Hasselback Potato Fry

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Ingredients:

Taro / Seppan Kizhangu – 4 nos.

Red chili powder – 1 tsp

Jeera powder – 1 – 2tsp

Coriander powder – 1 tsp

Garam masala – 1/2 tsp

Salt to taste

Oil for pan fry

Method:

  • First boil the taro & remove the skin.
  • Mix all the spices & salt into the small bowl.

  • Add finely sliced taro to the mixture by sprinkle some water.

  • Marinate for 10 – 15 minutes in refrigerator (take out from the fridge before frying).

  • Add oil to the pan, add jeera & marinated taro by tossing for 5 – 10 minutes on low flame or until the masala gets brown.

  • Garnish with fried curry leaves on top.

  • Serve it hot & enjoy !!

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