Arbi fry recipe with step-by-step images – Spiced colocasia or taro roots fry for the Navratri festival. Arbi can also be referred to as as Seppankizhangu within the Tamil language.
Yet another easy and simple recipe for the fasting season made with arbi. Colocasia or arbi is once more a kind of substances that we use throughout spiritual fasting.
Colocasia, yam and candy potato are higher options to potatoes, when fasting and in addition when you have obtained uninterested in potatoes :-). They make addition to the fasting menu.
Substitutions you can also make
- In case you don’t have dry mango powder then you should use lemon juice as an alternative of it.
- In case you don’t have carom seeds then you should use cumin seeds.
This arbi fry might be had sizzling or heat as a aspect dish, snack and even with Rajgira paratha together with some inexperienced chutney or curd. I served together with Vrat ki khichdi (samvat rice or barnyard millet khichdi).
Step-by-Step Information
make Arbi Fry
1. Rinse 250 grams arbi very nicely in recent water. Be sure to have eliminated all of the dust or mud clinging to them.
Then place them in a 2 litre strain cooker. Add 2 cups of water. Strain cook dinner arbi for two to three whistles or for 8 to 10 minutes on a medium warmth.
2. When the strain settles down by itself, then solely take away the lid from the cooker. Examine the doneness of the arbi. A knife ought to simply slid by the arbi. If not, then strain cook dinner for 1 extra whistle.
3. When the arbi cools down or turns into heat, peel and slice them in ¼ to ⅓ inch rounds. Maintain apart.
Making Seppankizhangu Fry
4. In a small pan, warmth ½ tablespoon of peanut oil. Add ¼ teaspoon ajwain (carom seeds).
If making for normal days (non-fasting days) then as an alternative of peanut oil you can even use coconut oil or sesame oil or sunflower oil.
5. Saute the carom seeds for some seconds until aromatic on low warmth. Be sure that to not burn them.
6. Then add the peeled and sliced arbi.
7. Stir and blend the arbi with the remainder of the substances.
8. Proceed to stir and saute for 3 minutes on a low warmth.
9. Then add the next spices: ½ teaspoon crushed black pepper, ½ teaspoon cumin powder and 1 small inexperienced chili (chopped).
If utilizing pink chili powder, then you’ll be able to add ¼ teaspoon pink chili powder.
10. Stir and blend the spices with the arbi.
11. Season with edible rock salt as required.
12. Then add ½ teaspoon dry mango powder (amchur powder). As a substitute of dry mango powder, you can even add ½ teaspoon dry pomegranate powder (anardana).
An alternative choice is so as to add some lemon juice.
13. Stir and blend very nicely.
14. Saute and flip each bit to get a good roasting and browning of the arbi slices.
15. Swap off the warmth and lastly add 1 tablespoon of coriander leaves or mint leaves.
16. Stir and Serve arbi fry sizzling or heat as a aspect dish with Samvat rice khichdi or Samvat rice pulao or Kuttu ke parathe or rajgira paratha or rajgira poori.
If you’re in search of extra Navratri recipes then do examine:
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Arbi Fry | Seppankizhangu Fry
This arbi fry additionally referred to as as Seppankizhangu Fry in Tamill language is a dry preparation of colocasia or taro roots with spices and herbs.
Prep Time 20 minutes
Prepare dinner Time 12 minutes
Complete Time 32 minutes
Stop your display from going darkish whereas making the recipe
boiling arbi
Rinse 250 grams arbi very nicely in water. Then place them in a 2 litre stovetop strain cooker. Add 2 cups of water. Strain cook dinner the arbi for two to three whistles or for 8 to 10 minutes on medium flame.
When the strain settles down by itself, then onlu open the lid and examine the doneness of the arbi. A knife ought to simply slid by the arbi. If not, then strain cook dinner for 1 whistle.
When the arbi cools down or turn into heat, peel after which slice them in 1/4 to 1/3 inch rounds. Maintain apart.
making arbi fry
In a small pan, warmth peanut oil. Add ajwain (carom seeds).
Saute the carom seeds on low warmth for some seconds until aromatic.
Then add the sliced arbi. Stir and blend the arbi with the remainder of the substances.
Proceed to stir and saute for 3 minutes on a low warmth.
Then add the next spices – crushed black pepper, cumin powder, 1 small inexperienced chili (chopped). If utilizing pink chili powder, then you’ll be able to add ¼ teaspoon pink chili powder.
Stir and blend the spices with the arbi. Season with rock salt as required.
Then add dry mango powder. As a substitute of dry mango powder, you can even add dry pomegranate powder.
Stir and blend very nicely.
Saute and flip each bit to get a good roasting and browning of the arbi slices.
Swap off the warmth and lastly add chopped coriander or mint leaves.
Stir and serve arbi fry sizzling or heat as a aspect dish with samvat rice khichdi or samvat rice pulao or kuttu ke parathe or rajgira paratha.
- The recipe might be scaled as per your wants.
- If making this dish for normal non-fasting days then you should use sesame oil or coconut oil or sunflower oil as an alternative of peanut oil. Additionally you should use common salt as an alternative of edible rock salt.
- For a non-vegan model, you should use ghee in the event you choose.
- Be sure that to scrub the taro roots completely so that each one mud clinging to the roots is washed away.
- As a substitute of dry mango powder, you’ll be able to add lemon juice.
Vitamin Info
Arbi Fry | Seppankizhangu Fry
Quantity Per Serving
Energy 187 Energy from Fats 36
% Every day Worth*
Fats 4g6%
Sodium 1265mg55%
Potassium 738mg21%
Carbohydrates 36g12%
Fiber 6g25%
Sugar 1g1%
Protein 2g4%
Vitamin A 95IU2%
Vitamin C 8.3mg10%
Calcium 61mg6%
Iron 1mg6%
* P.c Every day Values are based mostly on a 2000 calorie eating regimen.
This Arbi Fry Publish from the weblog archives, first printed in October 2015 has been republished and up to date on December 2022.
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