June 11, 2018

Seppankizhangu Varuval | Arbi Chips | Colocasia fry

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Root vegetables are generally full of starch and taste really good ,be it potatoes , sweet potatoes or colocassia / Arbi . In addition to potatoes I love this vegetable a lot , especially when it is deep fried in the form of chips . A very good accompaniment to the infamous South Indian curd rice or even regular sambar and rasam rice . Taro root is boiled and cut into slices and deep fried and then tossed in some flavorful spices and salt.
This is my childhood favorite and have very very fond memories of my mom and paati making this for me.

Preparation time :20 mins
Cooking time :45 mins
Complexity :medium

300 grams Arbi / seppan kizhangu / colocassia
Oil to deep fry
Salt as per taste
Red chilli powder

Wash the Arbi well to remove all the mud and dirt and pressure cook in medium flame for 2 whistles.
Once cooled , peel the skin of the root and slice them into medium round slices.

Heat oil in a kadai and drop the slices one by one carefully in small batches .

Fry until the sizzling noise stops and the slices look golden brown and crisp.

Drain it and transfer to a wide bowl, sprinkle salt , red chilli powder and asafoetida and mix well by tossing it .

Repeat the above steps for all the cut slices of the root and enjoy it while it is hot and crispy.

Tips :

  • After peeling the arbi, keep them in the fridge for about 30-40 mins, by doing this the sliminess is reduced and you can cut them into round slices evenly.
  • If the flame is high, then pressure cook for  2 whistles, medium flame 1 whistle 
  • frying some curry leaves and sprinkling some black salt enhances the flavor all the more.

1 comment:

  1. wow... so you fry after cooking instead of sauteing right? that's nice.


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