Crispy arabi fries – Taro root
Enjoy a crispy and spicy Arbi Fry made with tender slices of colocasia root (arbi) tossed in aromatic spices and shallow-fried until golden. Known as seppankizhangu varuval, cheppankizhangu fry, or chamagadda vepudu, this flavorful South Indian dish pairs perfectly with rice and sambar for a satisfying meal.
Description
Arbi Fry (Seppankizhangu Varuval)
Servings: 1 bowl (approx. 250 g) | Prep: 5 mins | Cook: 10 mins
🧄 Ingredients
- 15 medium arbi (taro root/colocasia)
- 2 tsp sambar powder
- ¼ tsp turmeric powder
- Salt to taste
- 2 tsp rice flour
- 1 tsp corn flour (or gram flour)
- 1 tbsp oil —for coating
- Oil —for deep frying
- Optional: pinch asafoetida & few curry leaves
🍽️ Instructions
- Wash arbi thoroughly, pressure-cook with 2 cups water for 1 whistle or until just tender. Drain, cool, peel and slice into ½-cm rounds.
- In a bowl, gently toss the slices with sambar powder, turmeric, rice flour, corn flour, salt and 1 tbsp oil until evenly coated. Rest 10 minutes for flavours to penetrate.
- Heat oil in a kadai (about 170 °C). Fry the coated arbi in small batches until crisp and golden brown, turning once.
- Drain on a kitchen-towel, scatter curry leaves if using, and serve hot with steamed rice and sambar.
Ingredients List (plain text)
-
Arbi (taro root/colocasia) – 15 medium, boiled & peeled
-
Sambar powder – 2 tsp
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Turmeric powder – ¼ tsp
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Rice flour – 2 tsp
-
Corn flour/gram flour – 1 tsp
-
Salt – to taste
-
Oil – 1 tbsp (for coating) + enough to deep-fry
-
Optional – pinch asafoetida, few curry leaves
Additional information
| calories | 160-180 |
|---|---|
| Carbohydrates | 20-30 |
| Fat | 6-8 |
| Fiber | 2- 4 |
| Protein | 1-2 |
| Cooking Method | Pressure Cooker, Stove Top |
| Cuisine Type | South Indian |
| Diet Type | Anything, Gulten-Free, High-Fiber, Veg, Vegan |
| Health Goal | Energy boost, Healthy lifestyle, High‑Fiber |
| Special Category | Kids Special, Lunch Box Ideas, Party Recipes |
| Prep Time | Under 10 mins |
| Taste / Flavor | Spicy |
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