Arbi chilli fry(Varuval)

Arbi ,Taro root (Seppankizhangu Varuval):

This tasty varuval needs very less Ingredients to prepare, in few minutes.This Arbi fry goes well with cooked rice combination of rasam and sambar.

Arbi chilli Roast
Arbi chilli Roast

Taro is a starch-rich, globular fleshy tap root family plants. Its crunchy, underground root, known as corm, is one of the popular edible root vegetables.The corms, however, are free from gluten. They carry high-quality phyto-nutrition profile comprising of dietary fiber, and antioxidants in addition to moderate proportions of minerals, and vitamins.


Arbi(seppankizhangu)-200 gms

Sambar masala powder-1/2 tsp

Turmeric powder-1/4 tsp

curshed Pepper-1/4 tsp

Salt-1/2 tsp

To temper:

Oil-2 1/2 tsp (Coconut oil gives good flavour)

Fennel seeds- 1/2 tsp

Cumin seeds

Curry leaves-1 twig

Method to prepare:

Boil Seppankizhangu(Arbi) peel skin,cut in round 1/2 inch thickness .

1.Heat pan with 2 teaspoon of oil season it with fennel and cumin seeds,add curry leaves.

2.Add cut or whole Arbi in to it, sprinkle some salt,Turmeric powder and sambar masala powder,mix well.

3.In low flame cook these ingredients for 15 to 20 minutes,until the masala to gets coated and roasted well,sprinkle freshly crushed pepper mix well and remove from flame.

Serve with rasam , sambar for lunch.

Note:No need to sprinkle water while frying.