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Seppankizhangu fry in tamil | chepankilangu varuval in tamil

460 views · Published 10 December 2017 · 4:56 · Indexed 29 September 2026

Channel: Just Cook Kitchen · 2017 · Howto & Style

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INGREDIENTS
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• Seppankizhangu (colocasia / taro root) — 500 grams
• Gingelly oil (sesame oil) — 3 tablespoons
• Mustard seeds — 1 teaspoon
• Curry leaves — 2 sprigs
• Dry red chillies — 2
• Red chilli powder — 1.5 teaspoons
• Coriander powder — 1 teaspoon
• Turmeric powder — 1/2 teaspoon
• Cumin powder — 1/2 teaspoon
• Fennel powder (sombu) — 1/2 teaspoon
• Besan flour (chickpea flour) — 1 tablespoon
• Rice flour — 1 tablespoon
• Salt — to taste
• Asafoetida (hing / perungayam) — a generous pinch

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METHOD
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1. Wash the seppankizhangu thoroughly under running water to remove all mud and dirt. Place them in a pressure cooker with enough water to submerge them and add a pinch of salt. Pressure cook for 2 whistles on medium flame. You want them just cooked through but still firm — not mushy. Release pressure naturally, drain the water, and allow the colocasia to cool completely before peeling.

2. Once cooled, peel the skin off carefully. The skin should come off easily after cooking. Cut each piece into thick round slices or halves depending on size — approximately 1 to 1.5 cm thick. Keeping them thick ensures they hold their shape during roasting and gives that satisfying bite.

3. In a wide mixing bowl, combine red chilli powder, coriander powder, turmeric powder, cumin powder, fennel powder, besan flour, rice flour, asafoetida, and salt. Mix all the dry ingredients together well. Add the colocasia pieces into this bowl and gently toss so that every piece is evenly coated with the spice mixture. The besan and rice flour coating is what gives the crispy outer crust.

4. Heat a wide, heavy-bottomed iron pan or cast iron skillet over medium flame. Add the gingelly oil and let it heat up. Once the oil is hot, add the mustard seeds and allow them to splutter. Then add dry red chillies and curry leaves and let them crackle for a few seconds, releasing their aroma into the oil.

5. Add the spice-coated seppankizhangu pieces into the pan in a single layer. Spread them out so each piece has contact with the pan. Do not crowd the pan — fry in two batches if needed. Let them roast on medium flame without stirring for about 4 to 5 minutes until the bottom turns golden and crispy.

6. Carefully flip each piece using a flat spatula and roast the other side for another 4 to 5 minutes. Continue flipping gently every few minutes, allowing all sides to crisp up evenly. Total roasting time should be around 15 to 18 minutes on medium flame. The pieces should develop a deep golden brown colour and a slightly crispy exterior all around.

7. Once the seppankizhangu varuval is roasted to a beautiful golden crisp, switch off the flame. Transfer to a serving plate lined with a paper towel to absorb any excess oil. Garnish with a few fresh curry leaves if desired. Serve hot immediately alongside steaming rice and rasam or sambar for a classic Tamil meal.

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TIPS
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✔ Do not overcook the colocasia during pressure cooking — two whistles on medium flame is ideal. Overcooked taro will become too soft and break apart during roasting, preventing you from achieving that desirable crispy texture.
✔ Always use gingelly oil (sesame oil) for authentic Tamil flavour. If you don't have a cast iron pan, use a thick-bottomed non-stick pan and roast on medium-low flame with patience — rushing on high heat will burn the spices without crisping the kizhangu.
✔ Adding a tablespoon each of besan flour and rice flour to the spice coating is the key secret to achieving an extra crispy crust. Make sure the colocasia pieces are completely dry and cooled before tossing in the spice mix so the coating sticks well.

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