Cheppankizhangu Fry/Taro Fry/Arbi Fry

Hello Friends,

Today I am going to share a very authentic, traditional and addictive Cheppankizhangu/Taro/Arbi fry of Tamil Nadu. Are you really tired of cooking? Then here’s one simple solution, make this cheppankizhangu fry, serve it with yogurt/curd and white rice. It will be a divine, lovely and simple meal. So what are you guys waiting for? Do try it out and post your feedback.

Here’s how to make Cheppankizhangu fry with step by step photos….

Ingredients

Cheppankizhangu/Taro/Arbi	300 gm
Red chilli powder	2 tsp
Gram flour/Kadalai maavu	2 tsp
Rice flour/Arisi maavu	2 tsp
Turmeric powder	¼ tsp
Salt	To taste

For Tempering

Oil	2 tbsp
Mustard seeds	½ tsp
Cumin seeds	½ tsp
Urad dal	1 tsp
Curry leaves/Karivepillai	10-15 leaves
Asafoetida	One pinch

Preparation time: 5 minutes

Cooking time: 20-25 minutes

Serves: 3-4

Method

Wash the taro/cheppankizhangu thoroughly with water. Pressure cook in enough water with salt for one whistle. Each taro cooks differently depending upon the size and how old they are. So to start with, cook the taro for one whistle in the pressure cooker. If you can peel the skin without any difficulty then the taro is cooked, if not cook for one more whistle.

After the pressure is released, peel the skin of all taros/cheppankizhangu, cut them to small pieces and keep them aside.

Add red chilli powder, turmeric powder, gram flour, rice flour, very little salt to the cooked taro/cheppankizhangu and mix gently until all the masalas are evenly coated on the taros.

Heat oil in a kadai, splutter mustard seeds, then add cumin seeds, urad dal, curry leaves, asafoetida and wait till the dal colour changes.

Now add the cooked taros/cheppankizhangu and allow it to get roasted in medium flame.

Check at regular intervals and sauté it gently. Add more oil as per the requirement.

The taros with get roasted in about 20 -25 minutes and each piece will be separate and will not stick to each other.  

Yummy, delicious taro/cheppankizhangu/arbi fry is ready to be enjoyed. Serve them hot along with white rice, sambar, rasam and other kuzhambu varieties.

Suggestions:

Instead of tempering, you can as well deep fry the masala coated taros/cheppankizhangu in hot oil. Deep fry in small batches until it turns to golden brown color and crispy.

Do not overcook the taros, it will become very sticky and mushy.

Cut the taros/cheppankizhangu to bite size pieces so that the masala will get coated well and the kids will also love it.

Thank you all for visiting my website, please come back again for more simple, authentic and traditional recipes of Tamil Nadu.

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Until then I am signing off…