Taro root also is known as seppankizhangu in Tamil and arbi in Hindi is a root vegetable used in Asian cuisine.Taro root is also a starchy vegetable and is cooked just like a potato. We will see how to make seppankizhangu roast or arbi fry with the help of instant pot.
taro root|arbi |seppankizhangu roast with the help of instant pot makes the arbi fry with less oil. Mostly during the weekends, we have rice, sambar and seppankizhangu roast. Both are great combinations one must try. The method suggested below is 2 of the easiest ways to cook taro instant pot. If you don’t own an instant pot you can pressure cook taro for 1 whistle.
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. The taro that grows on dry land has dark purple skin and white roots.
Cooking taro in instant pot can be done in 2 methods
Method 1:Using the steamer plate.
I used the steamer to make this taro roast. Just steam it for 7 minutes and do a quick release. Peel the skin once it is completely cool down, add the spice and flour .Mix it well and follow the roasting process.
Just dump all the taro roots, some salt, and enough water to cover the taro roots. Pressure cook for 4 minutes and do a quick release. Drain the water completely and let it cool down. Peel the skin, mix the spices and follow the roasting process.
Now let us see the step by step procedure to make taro root instant pot|arbi recipe|seppankizhangu roast
taro root instant pot|arbi recipe|seppankizhangu roast
- 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 tbsp rice flour
- 1 tbsp corn flour
- 1 tsp mustard seeds optional
- 1 tsp urad dal optional
- 1/4 tsp hing
Wash the taro in the running water couple of times
Method 1 :
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.
Method 2 :
Just dump all the taro roots , some salt, and enough water to cover the taro roots. Pressure cook for 4 minutes and do a quick release. Drain the water completely and let it cool down.s.
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,corn 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.
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