CHETTINAD CHEPPANKIZHANGU VARUVAL / CHETTINAD ARBI /TARO ROOT ROAST

Cheppankizhangu /Arbi fry is a recipe loved by everyone. This is served as a side dish with the main course of sambar rice, rasam rice or with any dal platter. I wanted to try Cheppankizhangu /Arbi in Chettinad Style.  Chettinad cuisine uses a variety of spices and the dishes are made with fresh ground masalas. This recipe also needs to be prepared with a freshly ground masala powder. You can store this powder in an airtight container and can use it any vegetable roast recipe.  

Also, see other recipes

KOVAKKAI VARUVAL / IVY GOURD FRY 

BEETROOT PATTANI ROAST / DRY BEETROOT PEAS CURRY

cherupayar THORAN / GREEN GRAM DRY COCONUT CURRY 

I served this Chettinad Cheppankizhangu Varuval / Arbi roast with steamed rice, dal curry and curd. 

Ingredients : 

• 500 Grams Cheppankizhangu / Arbi 
• 1/2 Teaspoon Turmeric Powder
• 3 Garlic chopped 
• 1 Onion chopped 
• 1/4 Teaspoon Mustard Seeds 
• Curry Leaves 
• 3 Tablespoon Gingelly oil 
• Salt to taste 

For Chettinad Masala Powder : 

• 5 Dried Red Chilli 
• 2 teaspoon Coriander Seeds 
• 1 Cinnamon Stick 
• 1 Green Cardamom 
• 3 Cloves 
• 1 Teaspoon Cumin Seeds 
• 1 Teaspoon Fennel Seeds 
• 1 Teaspoon black pepper 
• Curry Leaves 

 To make Chettinad Cheppankizhangu Varuval / Arbi roast at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

• Pressure cook Cheppankizhangu / Arbi with salt for 2 whistles 
• Remove skin and dice them 
  
• To the diced Cheppankizhangu / Arbi, add turmeric powder and salt, and keep aside 
  
• In a pan, dry roast cinnamon stick, green cardamom and cloves on low flame. 
  
• Then add cumin seeds, black pepper, fennel and coriander seeds one by one and roast for 3-4 minutes 
  
  
  
  
  
  
  
  
  
  
  
  
  
  

• Now add curry leaves 
  
• Add dried red chilli ( if you like to have spicier add extra chilli) 
  
• Cool the roasted spices 
  
• Add the spices to a mixer and grind into a fine powder. Store this masala powder in an air-tight container 
  
• In the same pan, temper mustard seeds and curry leaves in coconut oil 
  
• Add garlic pieces and roast till golden brown 
  
• Add chopped onion and roast until crisp 
  
• Once onion is roasted well, drop the Cheppankizhangu / Arbi and give a gentle stir 
  
• Add the Chettinad masala powder and mix well 
  
• Roast the Cheppankizhangu / Arbi  for about 5 minutes on medium flame 
  
• Serve hot