Arbi fry recipe with step by step photos – Spiced colocasia or taro roots fry for the Navratri festival. Arbi is also called as Seppankizhangu in the Tamil language.
One more simple and easy recipe for the fasting season made with arbi. Colocasia or arbi is again one of those ingredients that we use during religious fasting.
Colocasia, yam and sweet potato are better alternatives to potatoes, when fasting and also if you have got bored with potatoes :-). They make a good addition to the fasting menu.
Substitutions you can make
- If you don’t have dry mango powder then you can use lemon juice instead of it.
- If you don’t have carom seeds then you can use cumin seeds.
This arbi fry can be had hot or warm as a side dish, snack or even with Rajgira paratha along with some green chutney or curd. I served along with Vrat ki khichdi (samvat rice or barnyard millet khichdi).
Step-by-Step Guide
How to make Arbi Fry
1. Rinse 250 grams arbi very well in fresh water. Make sure you have removed all the dirt or mud clinging to them.
Then place them in a 2 litre pressure cooker. Add 2 cups of water. Pressure cook arbi for 2 to 3 whistles or for 8 to 10 minutes on a medium heat.
2. When the pressure settles down on its own, then only remove the lid from the cooker. Check the doneness of the arbi. A knife should easily slid through the arbi. If not, then pressure cook for 1 more whistle.
3. When the arbi cools down or becomes warm, peel and slice them in ¼ to ⅓ inch rounds. Keep aside.
Making Seppankizhangu Fry
4. In a small pan, heat ½ tablespoon of peanut oil. Add ¼ teaspoon ajwain (carom seeds).
If making for regular days (non-fasting days) then instead of peanut oil you can also use coconut oil or sesame oil or sunflower oil.
5. Saute the carom seeds for some seconds till fragrant on low heat. Make sure not to burn them.
6. Then add the peeled and sliced arbi.
7. Stir and mix the arbi with the rest of the ingredients.
8. Continue to stir and saute for 3 minutes on a low heat.
9. Then add the following spices: ½ teaspoon crushed black pepper, ½ teaspoon cumin powder and 1 small green chili (chopped).
If using red chili powder, then you can add ¼ teaspoon red chili powder.
10. Stir and mix the spices with the arbi.
11. Season with edible rock salt as required.
12. Then add ½ teaspoon dry mango powder (amchur powder). Instead of dry mango powder, you can also add ½ teaspoon dry pomegranate powder (anardana).
Another option is to add some lemon juice.
13. Stir and mix very well.
14. Saute and flip each piece to get an even roasting and browning of the arbi slices.
15. Switch off the heat and lastly add 1 tablespoon of coriander leaves or mint leaves.
16. Stir and Serve arbi fry hot or warm as a side dish with Samvat rice khichdi or Samvat rice pulao or Kuttu ke parathe or rajgira paratha or rajgira poori.
If you are looking for more Navratri recipes then do check:
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Arbi Fry | Seppankizhangu Fry
This arbi fry also called as Seppankizhangu Fry in Tamill language is a dry preparation of colocasia or taro roots with spices and herbs.
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Prevent your screen from going dark while making the recipe
boiling arbi
Rinse 250 grams arbi very well in water. Then place them in a 2 litre stovetop pressure cooker. Add 2 cups of water. Pressure cook the arbi for 2 to 3 whistles or for 8 to 10 minutes on medium flame.
When the pressure settles down on its own, then onlu open the lid and check the doneness of the arbi. A knife should easily slid through the arbi. If not, then pressure cook for 1 whistle.
When the arbi cools down or become warm, peel and then slice them in 1/4 to 1/3 inch rounds. Keep aside.
making arbi fry
In a small pan, heat peanut oil. Add ajwain (carom seeds).
Saute the carom seeds on low heat for some seconds till fragrant.
Then add the sliced arbi. Stir and mix the arbi with the rest of the ingredients.
Continue to stir and saute for 3 minutes on a low heat.
Then add the following spices – crushed black pepper, cumin powder, 1 small green chili (chopped). If using red chili powder, then you can add ¼ teaspoon red chili powder.
Stir and mix the spices with the arbi. Season with rock salt as required.
Then add dry mango powder. Instead of dry mango powder, you can also add dry pomegranate powder.
Stir and mix very well.
Saute and flip each piece to get an even roasting and browning of the arbi slices.
Switch off the heat and lastly add chopped coriander or mint leaves.
Stir and serve arbi fry hot or warm as a side dish with samvat rice khichdi or samvat rice pulao or kuttu ke parathe or rajgira paratha.
- The recipe can be scaled as per your needs.
- If making this dish for regular non-fasting days then you can use sesame oil or coconut oil or sunflower oil instead of peanut oil. Also you can use regular salt instead of edible rock salt.
- For a non-vegan version, you can use ghee if you prefer.
- Make sure to clean the taro roots thoroughly so that all mud clinging to the roots is washed away.
- Instead of dry mango powder, you can add lemon juice.
Nutrition Facts
Arbi Fry | Seppankizhangu Fry
Amount Per Serving
Calories 187 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 1265mg55%
Potassium 738mg21%
Carbohydrates 36g12%
Fiber 6g25%
Sugar 1g1%
Protein 2g4%
Vitamin A 95IU2%
Vitamin C 8.3mg10%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
This Arbi Fry Post from the blog archives, first published in October 2015 has been republished and updated on December 2022.
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