Chepankizhangu Roast Recipe | Crispy Seppankizhangu Varuval | Arbi Roast

Chepankizhangu Roast Recipe | Crispy Seppankizhangu Varuval | Arbi Roast

There are some dishes that are loved by everyone at home, and Chepankizhangu Roast is definitely one of them. Whenever I make it, I somehow feel I should have made a little more because those crisp, spicy pieces have a habit of disappearing even before they reach the dining table!

Chepankizhangu, also known as Seppankizhangu, Arbi, Colocasia or Taro Root, is soft and creamy on the inside, and when roasted patiently with spices, develops the most delicious crisp, golden-brown exterior.

I like to pour a little tamarind water over the boiled chepankizhangu before adding the spices. That slight tanginess makes such a difference to the final flavour. Sambar powder gives it that unmistakable South Indian taste, while Milagai Podi adds spice as well as a lovely coarse texture and crunch to the roast.

Another reason I love making Chepankizhangu Roast is its versatility. Give me some steaming hot rice with a dollop of ghee, and this roast can accompany practically anything — Sambar, Rasam, Keerai Molagootal, Mor Kuzhambu or Vatha Kuzhambu. Somehow, it tastes wonderful with all of them.

It is one of those simple, traditional dishes where you really don't need too many ingredients. A little patience while roasting is all it takes to turn the humble chepankizhangu into something quite irresistible.

Ingredients

Chepankizhangu / Seppankizhangu / Arbi – 500 g

Tamarind water – ¼ cup

Sambar powder – 1½ tablespoons

Milagai Podi – 1 tablespoon

Turmeric powder – ½ teaspoon

Red chilli powder – ½ teaspoon, optional

Asafoetida / Hing – ¼ teaspoon

Rice flour – 1 tablespoon, optional

Salt – to taste

Oil – 3 tablespoons

For Tempering

Mustard seeds – 1 teaspoon

Urad dal – 1 teaspoon

Curry leaves – 1 sprig

Method

Wash the chepankizhangu thoroughly to remove all the mud. Boil them in sufficient water until they are just cooked. They should be tender enough to peel easily but should not become too soft or mushy.

Drain the water completely and allow the chepankizhangu to cool. Peel them and cut them into thick roundels or bite-sized pieces.

Transfer the boiled and cut chepankizhangu to a wide bowl. Pour ¼ cup tamarind water over them and toss very gently so that all the pieces get lightly coated. Leave them aside for a few minutes to absorb that lovely tanginess.

Add the turmeric powder, Sambar powder, salt and red chilli powder, if using. Gently mix until the masala coats the pieces evenly. If using rice flour for some additional crispness, sprinkle it over and toss lightly.

Heat oil in a wide, heavy-bottomed kadai. Add the mustard seeds and allow them to splutter.

Add the urad dal and fry until golden. Add the curry leaves and asafoetida.

Now gently add the marinated chepankizhangu along with any masala remaining in the bowl.

Cook uncovered over medium heat initially, allowing any excess moisture from the tamarind water to evaporate.

Once the moisture has evaporated, lower the heat and allow the chepankizhangu to roast slowly.

The important thing here is not to keep stirring it continuously. Let the pieces sit undisturbed against the hot kadai for a few minutes so that they develop that beautiful roasted crust. Then gently turn them over and allow the other side to roast.

When the chepankizhangu is almost done, sprinkle the Milagai Podi over it and toss gently. The Milagai Podi not only gives the roast an extra kick of spice but also adds that delicious coarse texture and crunch that makes this dish so good.

Continue roasting on a low flame until the pieces are beautifully golden brown, slightly crisp around the edges and completely coated with the roasted masala.

Switch off the flame and serve hot.

Sukanya's Tips

The most important thing while making Chepankizhangu Roast is not to overcook the chepankizhangu while boiling it. If it becomes too soft, the pieces will break while roasting.

Use a wide kadai rather than a small vessel. Giving the pieces enough space helps them roast rather than steam.

And finally, patience makes all the difference. Once the chepankizhangu goes into the kadai, resist the temptation to keep turning it. Allowing it to sit undisturbed for a few minutes at a time is what gives you those gorgeous crisp, roasted edges.

Serving Suggestions

Serve Chepankizhangu Roast with steaming hot rice and a dollop of ghee. It is one of those wonderfully versatile South Indian side dishes that tastes equally delicious with Sambar, Rasam, Keerai Molagootal, Mor Kuzhambu or Vatha Kuzhambu.

The creamy softness of the chepankizhangu inside, the crisp spicy coating outside and that slight tang from the tamarind make it the perfect accompaniment to practically any traditional South Indian meal.

Perhaps that's exactly why everyone at home loves it so much!

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