Friday, September 14, 2018



Colocasia is commonly available all over India. This is also known as Taro and is called Seppankizhangu in Tamil. In Hindi, it is called arbi and Kesuvinagadde in Kannada. We call this Alvamande in my mother tongue, Konkani.

Dishes from colocasia are made almost all over India. Elsewhere in this blog, you will find recipes for Dum Arbi, Arbi Masala Fry, and  Khatti Arbi ka Salan.

This recipe has been adapted from Cheppankizhangu Varuval from the popular website Kannamma Cooks. While Varuval is a Tamil term for a deep fried dish, I was attracted to this particular recipe as it called for pan frying which I preferred over deep frying.

We had this side dish recently and it tasted great!


  • Seppankizhangu ( Colocasia), 500 gms
  • Oil, 2-3 tbsp
  • Salt, to taste 
For the Marinade: 
  • Turmeric Powder, 1/2 tsp
  • Chilli Powder, 1 tsp
  • Coriander Powder, 1 tsp
  • Curry Leaves, roughly torn, 2 sprigs

Wash the colocasia thoroughly and place in a pressure cooker with adequate water
Pressure cook the colocasia for two whistles. The colocasia should be cooked but take care that it does not get overcooked which will make it mushy. 
Allow the pressure cooker to cool and transfer the cooked colocasia to a plate
Once it is adequately cooled, peel off the skin of the colocasia and cut them into thick roundels and keep aside

In a bowl, mix together the turmeric powder, chilli powder, coriander powder, roughly torn curry leaves and salt adding just the required amount of water to make a thick paste (which is the marinade)
Apply this marinade to evenly coat the colocasia roundels. Take care not to break them in this process
Keep aside and allow this to marinate for about 10 minutes

Heat oil in a wide thick bottomed pan  and when it gets hot on medium flame add the marinated colocasia
Lower the flame and shallow fry the colocasia till they get evenly roasted on both sides
Serve hot with rice and dal or rasam as a side dish.

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