Cheppankizhangu varuval | Taro root fry | Arbi roast

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Edo Fry | Arbi Roast | Taro root fry

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2
  • Difficulty: easy
  • Recipe type: Side dish for Rice

Ingredients:

  • Cheppankilangu/Taro root – 7
  • Red Chilly powder – 2 tbsp
  • Salt – 1 ½ tsp
  • Oil – 3 tbsp
  • Water – For boiling the taro root


 Cheppankizhangu varuval | Taro root fry | Arbi roast  

taro root curry


 south indian spicy curry of taro root

 

Appearances are often deceptive. The one whom I’ve displayed above, does he look handsome? Not at all, right? But you should scroll a little down and have a look at the finished product :) or you should taste the cooked taro root fry. You will swallow more and more of this cheppankizhangu roast everytime you pass by your kitchen that the pan will be emptied even before you set the dining table for lunch/dinner. Most arbi are oval shaped like miniature rugby balls and some are round shaped. To me the round shaped Cheppangkizhangu (taro root/arbi/colocasia) looks like how our planet earth would have looked when it was very young – a dark solid crust and rocky rustic body. I had a very close-up look at this raw Cheppankilangu and it really looked so.

 

Actually, this guy, the raw seppankizhangu will look so fresh and attractive especially when he’s washed, exactly like how earth looks fresh and lively with the waters on it! So I washed him before I took him for a photo shoot. While I spent hours of shooting with this taro root I had thoughts like, if only this taro root had a mouth, he would definitely cry: “O please… either cook and gulp me in or better leave me inside your dark wooden cupboards, but not this crazy shootings with me please…O please…..” So after some up-and-down angles, left-and-right angles, north-south-east-west angles, birds-eye-view angle, and all-sort-of-angles, I was happy with the above photograph and decided to start cooking him. :)

 

colocasia spicy roast. Goes well with dal rice/sambar rice/curd or yogurt rice

 

 

Valli kizhangu, Sakkara valli kizhangu, senai kizhangu, urulai kizhangu, panang kizhangu, karunai kizhangu, kappa kizhangu/maravalli kizhangu – sure I missed many other kizhangu varieties; Varieties which we enjoyed for every meal, varieties which nourished our growth and varieties which kept us from the boredom of usual varuval/kurma/pulao/masiyal etc. Mom used to make variations of recipes with these root varieties: poriyal, masiyal/mashed, varuval, chips, boiled, kurma, bajji, gravy, pilaf etc.  But, I myself cannot believe that we never cooked taro roots (cheppankilangu) in our kitchen. I first tasted cheppangkizhangu varuval at one of my aunt’s place. Vareh vah! Enna taste-uu :D. Seriously my tongue is salivating the moment I think of those spicy seppankizhangu curry…mmmm…. Love it!

 

how to make edo fry step by step pictures

How to make taro root fry/arbi roast/cheppangkizhangu varuval – with Step by Step pictures

[Each image can be enlarged when Clicked]

Step 1.
Wash the taro roots nicely in water.Add taro roots, little salt and water (just until the level of the taro roots) in a pressure cooker. Place the cooker in high flame in the stove. Wait for one whistle and switch off flame immediately. We need to take care that the taro roots are not over cooked/boiled. So just one whistle will do and wait until the pressure subsides by itself. <roughly 5 minutes to boil and 5 minutes to release the pressure>

cheppankilangu varuval

 

Step 2.
Open the cooker carefully once the pressure is released. Drain and discard the water. Wait until the taro roots come to room temperature. Or if you could manage to handle them hot, you can start to peel the taro roots. Cut them into small thick discs.

colocasia recipe spicy

 

Step 3.
Place a dry wok on the stove in high flame. Add oil. When the oil is hot reduce flame to medium.

south indian style seppankilangu varuval

 

Step 4.
Now add the cut taro roots and gently stir so that the oil gets applied to all sides of the taro root discs. Handle them gently if you care to maintain the disc shape of the recipe. Let the taro roots sit in this oil for 3 minutes.

tasty cheppankizhangu varuval

 

Step 5.
After 3 minutes add red chilly powder and salt  (remember that we added little salt while boiling the taro roots, so have a check when you add this time). Stir them so that all the discs are coated with this salt and chilly powder. <Oh yes, instead of adding the salt and chilly powder at this stage, you can also mix them right after the taro roots are cut into discs>

spicy taro root roast

  

Step 6.
Maintain the flame in medium and stir the taro roots occasionally (may be every 7-10 minutes). In about 20-30 minutes, you’ll see the taro roots turning into a beautiful reddish-orange gold coins. It will look as if some historic precious gold coins were dug freshly out from hot black soil :) Yesss, these Cheppankizhangu varuval is a kind of treasure to me, since we’ve actually forgot about this recipe for nearly 15 years! “I just cannot believe this mommyyy…..”
 

Spicy arbi curry that goes well with yogurt/curd rice

 

Arbi fry / taro root fry is one among those simple recipes that is really easy to prepare. It needs just 3 ingredients: Seppankizhangu of course, salt, chilly powder and oil. This curry goes well with sambar rice, yogurt/curd rice and dal rice. If you normally consume a plate of sambar rice, with these cheppankizhangu varuval you’ll be driven to eat another extra plate :).

taro root recipes

 

tips to make edo fry

3Ts [ Tips | Tricks | Tactics and Secrets ]  for making Seppankilangu/Arbi/Taro root roast

  1. Ahh I know, the amount of oil used for this taro root roast sickens you right? If you’ve got that problem, then you can use the amount of oil you prefer. More the oil – greater the taste, less the oil – lesser the taste I would say. I’ve tried frying them with just a tablespoon of oil for 6 taro roots in a non-stick pan by taking care that each taro root disc touches the wok and turning each disc every-now-and-then. But I was not satisfied with the taste. May be I did not know how to make it perfectly with less oil in a non-stick tava/wok.
  2. Take care while buying the colocasia/taro roots. Because when you boil and peel the skin you might see some taro roots spoiled with dark brown color instead of straw color. If you see such taro roots, please do not hesitate to throw them off. If you take this lightly and decide to use it in the fry, then you should bear eating a very bad tasting, bitter, pungent smelling taro root disc fry along with good tasting taro root disc fry.
  3. Did you happen to read my Finger chips recipe post? In the comment section, one of my friends gave me a wonderful idea of deep frying the taro root after boiling them. I tried this version too once and it bagged more votes than the version I’m featuring in this post. Will soon post deep-fried seppankilangu version too.
  4. We prefer cheppankizhangu varuval without any tempering added to it. But if you prefer you can temper it with a tsp of mustard, a tsp urad dal, and 7-8 curry leaves in the oil just before adding the taro roots.

  

arbi fry spicy sidedish for sambar rice

 

Mangala from Cooking.Jingalala.Org
Eat Well!

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Dear Readers,
Sure the recipe tastes far great than the pictures shown. To show you the process in making the recipe with step-by-step pictures and to show you the outcome of the recipes with some cool photographs, I spend quite a lot of time in photographing it without minding the food getting dry or limp or not-so-hot-enough for us to eat (or sometimes without minding that we are hungry :)

But your comments can make me forget all my tiresome efforts I spend in deciding, preparing, cooking, shooting and composing a recipe post just for you! If you find the recipe useful please leave us a comment. I would also like to know if you tried the recipe and if the recipe came out well. Even if it didn’t, tell me that. I can guess or figure out what might have gone wrong or if I missed out to put any essential points in my recipe post. You can share the pictures of the tried recipes in our Facebook page or you can e-mail us!

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  • Dafny

    Hey Meena , Your website is great …. you inspire cooking. The pictures are really awesome. They make you want to try them.
    We enjoyed your cheppankizhangu varuval today for lunch .
    Keep going …
    Thanks Meena !

    • http://cooking.jingalala.org Mangala

      Dafny!!!! I’m actually excited on your visit. It’s kinda nice when friends visit my website and comment on them. What’s even more nicer is when you all try out my recipes and comment on them. I should thank you Dafny!

  • keerthi

    hey its really a damn easy method…i didnt know you can do it very easily with just chilli powder n salt…i first boil it for 1 sound in cooker,then peel,cut(in finger shapes),deep fry in oil(my kids like this one without masala..so i save some for them),keep them apart,take some oil in a pan add masala(ginger,garlic,chilli,cumin,gram masala,corriander seeds, all finely grounded)stir fry until raw smell goes off,then add the fried taro roots then leave simmer for atleast 10-15mins until they are crispier….

    here at my in-laws place at a time we make atleast 1 kg(20-25) of taro roots..it wud take about 11/2-2 hours…it wud be really tiring…when im on my own i would try all ur recepies…

    • http://cooking.jingalala.org Mangala

      Keerthi, you are always leaving me many options to try with your lengthy comments. Thanks so much for that :) I dont mind if it takes long hours, I will try your method of making Taro roots for sure.

  • Dhivya

    Hey Meena,

    This dish is my favorite.. Inspired by your post, I tried this n it turned out good :)

    I have seen my grandma adding one extra step.. that is deep fry first (in phases), then coat with masalas, put everything together and fry lightly again… that turns out good too, but requires lot of patience..

    • http://cooking.jingalala.org Mangala

      Now you should tell me what masala she adds soo that I can make this as another post. :)
      Thanks Dhivya.

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