Growing up in south of India, this vegetable has a special place in our cuisine. My mum/ mum in law would make Seppankizhangu roast, which is just delicious. The vegetable is par boiled, peeled and cut in to similar sizes. It is then marinated in a southern- indian spices and then pan fried. South Indian version of the taro root roast is served with rice & sambar or tomato rasam
OTHER INDIAN SIDE DISHES RECIPES TO TRY
Easy Baingan Bharta ( Smoky Aubergine Mash )
Chana masala / 30 Minutes Chickpeas Curry
India being such a vast and diverse country, there are so many taro root recipes cooked according to its regional authenticity. This Punjabi Arbi Masala belongs to the north of India where humble spices are cooked in an onion tomato base.
The arvi masala recipe can easily be made in pressure cooker, in Instant pot, in air fryer or Stove top. Below you will find the step by step instructions for stove top method.
What is the English Name for Arbi?
Arbi is an underground vegetable with large leaves. Arbi or Arvi is also known as Taro Root Vegetable or Colocassia Roots or Eddoe in English. It is known as Seppankizhangu in Tamil.
Tips to handle Taro Root / Arbi
Wear gloves or use a towel to cut away the outer layer.It may leave your skin irritating while peeling the skin.
To get around the sliminess,I prefer to parboil the taro root first or steam it in the pressure cooker. However if you are comfortable with raw taro, then crack on peeling the skin and cut it to the shape of your choice.
Trick is to treat the colocassia roots just as you would to a sweet potato or even potato in your cooking. You can fry, mash, cook , steam - anything.
Once Arbi is cut into similar sizes, it will cook at the same rate.
Preparation of Arbi masala Step by Step { Taro Root Curry }
1.First, wash the Arbi and place them in a steamer basket and cook in pressure cooker, until a knife inserted comes out clean. Alternatively parboil the arvi in water.
2.Allow the Arbi to cool down. Peel the skin using a knife or a peeler, whichever suits you. Cut them into disks or long juliennes.
3.Dress the Taro Root in Turmeric Powder and season with salt.
4.Deep fry the Arbi in hot oil until they turn light golden in colour.
5.Fry them in batches, until arvi has a nice crunch. Drain them to a kitchen towel.
6.Heat Oil in a Pan, add mustard seeds, cumin seeds & asafoetida.
7.Once they begin to splutter, add onions, green chilli, ginger garlic paste and salt. Sauté until the onions become translucent.
8 & 9.Add the grated tomatoes along with spice powders and cook for another one minutes.
10. Saute the onion tomato mixture until they come together.
11. Add the fried taro roots and sauté it with the masala for another one minute.Taste for spices and add more if needed.
12. Squeeze some lemon juice and garnish with coriander leaves.
Serving Suggestions with Masala Arbi
Arbi Masala or Arbi ki Sukhi Sabzi is a delicious Indian side dish that can be served as an appetiser if you like.
The other way around is to Serve them along with flatbread of your choiceand yogurt.
As Arbi Masala is a dry sabzi, serve it on the side along with main course to make it wholesome meal.
You may also serve them with
Ingredients
- 300 g Taro Root Arbi or
- ½ cup Oil for deep frying
For Masala preparation
- 2 tablespoon Sunflower Oil or Mustard Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- ¼ teaspoon Asafoetida
- 1 large onion finely chopped
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 Green chilli slit
- 1 large tomato grated
- ¾ teaspoon Turmeric Powder
- ½ - 1 teaspoon Chilli Powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander Powder
- ½ teaspoon Mango Powder { Amchur }
- 2 teaspoon Salt
- 1 teaspoon Lemon Juice
- 2 tablespoon Coriander leaves
Instructions
- First, wash the Arbi and place them in a steamer basket and cook in pressure cooker, until a knife inserted comes out clean. Alternatively parboil the arvi in water.
- Allow the Arbi to cool down. Peel the skin using a knife or a peeler, whichever suits you. Cut them into disks or long juliennes.
- Add turmeric powder and salt to Arbi / taro root and mix them well with a spoon.
- Deep fry the Arbi in hot oil until they turn light golden in color. Fry them in batches, until arvi has a nice crunch. Drain them to a kitchen towel.
- Heat Oil in a Pan, add mustard seeds, cumin seeds & asafoetida.
- Once they begin to splutter, add onions, green chilli, ginger garlic paste and salt. Saute until the onions become translucent.
- Add the grated tomatoes along with spice powders and cook for another three minutes.
- Add the fried taro roots and saute it with the masala for another one minute.
- Taste for spices and add more if needed.
- Squeeze some lemon juice and garnish with coriander leaves.
Meenu says
Dear Sandhya,
I believe Asafoetida is not gluten-free (after processing), unless the pack specifically says so. You may like to add this for your readers.
Easyfoodsmith says
Love arbi and the Punjabi one is all time favorite.
Sandhya Hariharan says
Thanks lovely.. Your Sukhi Arbi looks fab too!