Taro root/ Seppankilangu/ Arbi Roast:

Taro root/ Seppankilangu/ Arbi Roast

Serves: 2

Calories per Serving:302; Carb- 51g; Fat- 11g; Fiber- 8g; Protein – 2g

Preparation time:  10M Cooking time:  10M Total time:  20M

Difficulty: Easy


6 Nos. Taro root/ Seppankilangu/ Arbi

1 tbsp Chilli powder/ Cayenne pepper

¼ tsp salt

1 tsp Fennel Seeds

2 Sprig Curry Leaves

5-6 Crushed Garlic

1.5 tbsp oil

Water (as needed)


  1. Put Taro Root in boiling water, cook for 5-7 minutes and turn off the flame.
  2. Run it through the cold water and peel the skin off.
  3. Cut them into thin slices, marinate with chilli powder, salt and 1 tsp oil.
  4. Heat the remaining oil in a pan, add fennel seeds, when it starts spluttering, add curry leaves, garlic and fry until garlic turns crisp.
  5. Add the marinated slices and cook over high flame until it gets roasted very well. This will take about 10 minutes.
  6. This simple Taro roast goes well with sambar or yogurt rice or just as a healthy snack by itself.

For more veg side recipes click here

Stepwise pictures:


  1. Adjust the Chilli powder according to your spice level.
  2. Do not cook the  Taro root for more than 7 minutes, otherwise it will turn mushy. It should only be slightly cooked, that the skin should come off easily when peeled.
  3. Using crushed Garlic along with skin gives this dish a unique taste and flavor.
  4. Keep stirring it frequently over high flame so that it will get roasted evenly.
  5. Use a ceramic nonstick or any heavy bottom pan to prevent getting the dish getting stuck to the bottom or burnt easily.
  6. Do not use oil more than mentioned, then the dish will turn out oily and greasy. You can even reduce it to 1 tbsp.

Micronutrient Values:

Try this recipe and let me know how it came out in the comment below. Thank you!

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