Crispy roasted Arbi

Simply Roasted ~ Arbi

Arbi raw
Arbi or Arvi or Seppankizhangu or Colocasia or Taro

Arbi or sometimes called as Arvi is the Taro root vegetable. It is extensively used in south Asia. In the Indian state of kerala, it is widely used as a main staple or a side dish or as part of other dishes. In Gujarat, the leaves of Arbi is used to prepare another popular dish called “Patra” which consists of tamarind and other spices. In TamilNadu, it is called as seppankizhangu which is usually a dry roasted side dish.

It is cooked just like a potato but it’s skin is not edible. After peeling it’s skin, the vegetable could be used in a variety of ways to prepare dishes. Growing up, my Mom would make these roasted golden brown, crispy arbi’s that will make every one’s taste buds dance in triumph. They were crispy outside and soft and melt-in-your-mouth inside and we would eat it just like that or with roti’s or rice. Yum.

Today, I will share my version of arbi which is kind of south Indian style and slightly differs from my Mom’s way, yet it turned out great; verdict, my family.

8 – 10 Arbi
4 – 5 medium size shallots or onions sliced. I prefer shallots for it’s mild onion flavor and it crisps up well.
1 tbsp sambar powder
A few kari leaves
1 tsp black mustard seeds
1 tsp urad dal
A pinch of hing or asafoetida
Salt to taste

Pressure cook arbi until just done and not too mushy. Remove it’s skin, cut into big pieces and keep it aside. Heat oil in a non-stick pan as arbi tends to stick to stainless steel and add mustard seeds, let it splutter then add urad dal. Wait until it turns golden brown, then add the shallots and saute until it is cooked. Add the kari leaves and also the sambar powder and salt. Mix well. Now add the cut arbi pieces and slowly mix them so that the oil is coated evenly. Let it cook on medium flame for a few minutes. Do not disturb it. Turn the pieces and let it cook more. Check for seasonings. If you want to crisp more, you can a couple of teaspoons of rice flour or besan flour. Serve hot with
Paratha’s or Chappatis or Rotis or Naan bread or Tortillas or rice and sambar. Believe me, it tastes heavenly.

Roasted Arbi with Shallots

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17 Responses to Crispy roasted Arbi

  1. Apurva says:

    Mmmmm yummy recipe! Priya, you did inspire me to make this one ASAP……Apurva

  2. Nidhi says:

    Wow..looks very tempting! Have to try it out soon..

  3. Rajitha says:

    Hi…i personally do not like taro root..but my husband loves it..i think i should make it for has been years ;)..and btw. very nice the big bold pics you have got 🙂

  4. Rajitha says:

    sure girl..i will add you the next time i will update my blog..which will today nite or tomorrow 🙂

  5. TBC says:

    What a beautiful pic! When I cook with this , I usually end up with a mushy mass!

  6. Suchitra says:


    I am always looking for new ways of cooking old boring veges and that is how i hit upon your site. It is a lovely site and the dishes look mouth-watering. I am a vegetarian too, so it is always a pleasure to hit upon vege sites;).
    Keep up the great work.

  7. sangeeta says:

    I am from the Caribbean and of Indian descent, we have lots of taro root here, locally we call it “eddoes” we curry it we fry it make chips (like potato chips), use it in soups and now I can cook it another way thanks to you sharing this recipe!!! I love your recipe and I will try it!! Thank you making all your recipes easy to understand!!!!

    • 365DaysVeg says:

      Oh you’re very welcome Sangeeta. I am glad you have one more recipe of taro to try out and do share your Caribbean flavored recipe with me.

  8. shuchi says:

    very good. imade arbi in diffret style,but will give a south indian taste. thanks

  9. Padma says:

    I find the Arbi in US to be little hard, even you cook for longer time, Indian arbi is much better in taste, do you find that to be same as well? BTW, the recipe picture is really good

    • 365DaysVeg says:

      I totally agree with you Padma on this. It is hard, but I try to pick and choose smaller ones and most of it turn out okay but some do remain hard even after cooking for a while which then I have no choice but to disregard. I hope this helps.

  10. Pooja says:


    I followed your recipe and it turned out really well. Everyone one liked it. Thanks so much i think you should try in Next MasterChef season :-). Keep up the gr8 work.

    • 365DaysVeg says:

      I am very glad Pooja that it turned out well. And its very sweet of you say that I must try it in MasterChef 😉 they are too talented and creative!

      • Pooja says:

        Hey i’ve watched all there episodes and you’ve got very creative dishes as well :-). I am sure you can give it a shot ;-).

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