Taro Roast|Arbi also known as Cheppankizhangu in tamil is one of the favourite dish we enjoy at home during weekends with the arachuvitta sambar.Both are super combinations one must try.Every Indian home cook this vegetable atleast once in two weeks. Now let us see how to make taro roast . The method mentioned below is one of the easiest method to cook taro instant pot roast recipe.
Seppankizhangu/Taro is a root vegetable that is eaten in many different cultures around the world. Taro root is easily digestible and the leaves are a good source of vitamins A and C. In India, taro or eddoe is a common dish served in many ways. It is also called as arvi in Urdu and kachalo in Punjabi. The taro that grows on dry land is has a dark purple skin and white roots.You should take care when peeling taro as it can cause skin irritation.
Instant pot came as a blessing to make this perfect taro roast.I decided to use the streamer i bought in kohls.If you missed to read my review click here.I used the steamer without partition to make this taro roast.I steamed it for 7 minutes to make this taro roast|Cheppankizhangu .Then seasoned it in cast iron with some spice powder mix.Now let us see the step by step procedure to make this taro roast|Cheppankizhangu varuval.
Arbi Fry|Taro roast|Cheppankizhangu Varuval
- 10 nos arbi |Taro|Cheppankizhangu
- 3 tbsp oil
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tbsp coriander powder
- 1 tsp salt
- 1 tsp rice Flour
- 1 tsp mustard seeds optional
- 1 tsp urad dal optional
- 1/4 tsp hing
Soak the taro/arbi in water for 10 -15 minutes and wash it completely /
Add some water in the inner pot and place the taro in the steamer and steam it for 7-8 minutes and do a Quick release.
Let it cool down completely .Peel the skin of taro and keep it ready.Cut it into slices /shapes you want.
In a bowl ad all the spice powder ,rice flour,salt and little water make it to a paste.Add the taro into the paste and mix it well and set aside for 5 minutes.
In a wok,add 3 tbsp of oil ,add mustard seeds(optional),Urad dal(optional).Once the mustard seed splutters add hing.
Now add the taro and cook it on medium to high flame .Keep stirring every minute or two.
Your arbi |Taro|Cheppankizhangu roast will be ready to serve in few minutes.
Nithya's Tips :
Hing /Garlic should be added when you cook root vegetables,lentils,legumes.This will help you relieve the gas.Indian cooking is incomplete without hing/garlic