Seppankizhangu varuval | Seppankizhangu Poriyal | cheppan kilangu varuval | taro root curry | arbi fry is a tasty South Indian poriyal variety. Marination makes it so flavourful. How to make perfect Seppankizhangu roast in cast iron skillet with tips and tricks
Seppankizhangu varuval
Sepppankizhangu is my all-time favorite vegetable, during my childhood days if I see varuval like Arbi, Potato, Vazhakkai in my lunch box, I will be super excited. Seppankizhangu Fry makes any main course extra.
What kind of Seepankizhangu is suitable for varuval?
Always choose a firm Taro root. I generally pressure cook for 1 whistle. you can also cook in the open pot but it might take a longer time for taro root to cook. Avoid soft taro root as it tends to turn mushy.
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Can I add ginger garlic paste to the varuval?
Yes, you can add any masala according to your taste.
Is marination required for Cheppan kizhangu varuval?
I would recommend it. Refrigerating the arbi makes it firm which helps for a tasty poriyal texture.
Can I add less oil?
For tasty moru moru cast iron seppan kilangu varuval, you need to add oil for the best varuval texture. If you want to reduce oil taste and texture might vary. you can also use a nonstick pan and add less oil.
Can I cook the varuval in high flame?
No, cooking in low flame for at least 20 minutes yield the best poriyal. Also, avoid flipping the taro root frequently.
vazhakkai recipe collection Poriyal recipe collection in TMF Potato recipes in TMF Varuval recipes in TMF Ingredients: 400 grams Seppankizhangu/Arbi/ Colocasia - 1/8 teaspoon Turmeric powder 1/2 tablespoon Sambar powder 1 teaspoon Kashmiri chilli powder 1 tablespoon Besan flour salt 1 tablespoon + to shallow fry Oil curry leaves few Asafetida - generous portion Method:
Wash Seppankizhangu well to remove any mud particles and pressure cook it with required water, a pinch of turmeric powder for one whistle, turn off the stove. Arbi should be soft, not mushy
After the pressure releases naturally transfer it into a colander and rinse it in cold water. Peel the skin and cut it into bite-sized pieces
Refrigerate for at least 30 minutes
Take out and add salt, turmeric powder, sambar powder, besan flour, and 1 tablespoon oil, gently mix and refrigerate again for at least 1 hour
Add oil to the pan when oil turns hot add marinated seppan kizhangu
Roast for 10 minutes, flip in between for even frying. avoid continuous flip
After 10 minutes add curry leaves and continue roasting
Roast till the arbi turns to the desired texture( it took around 20 minutes for me) Finally, add asafoetida and roast for a minute, and turn off the stove
