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Seppankizhangu Varuval / Arbi Roast / Taro Root Roast

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Seppankizhangu roast or Arbi Roast or Taro Root Roast or is a very simple roast that is prepared in Tamil Nadu using basic spices. Seppankizhangu is also known as the dasheen, yautia, eddo and kalo in many areas of the world including West Africa, Asia, Central America and South America.

It can be prepared using sambar masala or using the combination of red chilli powder and coriander powder. I have skipped asafoetida as personal choice but it can be added while coating the masala to the sliced arbi. All store bought red chilli powder, coriander powder or sambar masala goes well with this recipe. Make sure to use it according to the spiciness of the spice powder you use.

Pressure cooking the arbi is the important step to make this roast. It has be fully cooked but not mushy. The knife should slid through the arbi but it should not break into two while inserting.

The masala coated arbi has to be cooked in low flame for 10 minutes or until it is roasted to golden brown in colour. Slow roasted arbi gives the perfect perfect crispy arbi which has soft inside.

It pairs very well with all south Indian rice recipes including sambar rice, lemon rice, coconut rice, rasam rice and curd rice.


Basic Information:

Preparation Time: 10 minutes

Soaking Time: 30 minutes(optional)

Cooking Time: 20 to 30 minutes

Serves: 2


5 Arbi / Seppankizhangu

1 cup water

Little more than 1/4 tsp turmeric powder

1 tsp red chilli powder

3/4 tsp coriander powder

Salt to taste

1 tsp rice flour

1 sprig curry leaves

2 tbsp oil

½ tsp mustard seeds

Video Recipe:

Method with step by step pictures:

1) Clean and Soak the arbi in water for 30 minutes. This step is optional. If you don’t have time, you can soak it just for 10 minutes.

2) After 30 minutes, drain the water and add it to pressure cooker. Add a cup of water and pressure cook it for 2 whistles.

3) Let the pressure releases automatically. Open the lid and insert a knife gently.


4) The knife should slid through without any struggle. The Seppankizhangu should be firm and at the same time it is cooked well.It should not be mushy.

5) Slice it into 1/2 inch to 3/4 inch slices.


6) Add turmeric powder, red chilli powder, coriander powder,salt, rice flour.

7) Mix well to coat the masala to all the slices. If needed, add a tsp of oil for a smooth coating.


8) In another pan, Heat oil.

9) Add mustard seeds and allow it to splutter. Add a pinch of asafoetida if you like to use.


10) Add the masala coated arbi slices.

11) Gently mix and arrange it in a single layer. Make sure to coat the oil in all the slices.

12) Let the arbi cook in low flame for 10 minutes.


13) In between flip to cook the other sides of arbi slices. Once both the sides of Arbi becomes crispy, Mix /Toss gently for the uniform cooking of all the slices.

14) Once the arbi slices become golden brown and has crispy outside and soft inside, turn off the stove.

15) Serve hot with rice and any of your favorite gravy.

Serving Suggestions:

1) It is a side dish. Serve it with steamed rice along with any south Indian gravy.

2) It goes very well all kind of south Indian rice recipes including sambar rice,  lemon rice, coconut rice, rasam rice and curd rice.



1) Cook seppankizhangu perfectly for best results.

2) Increase or decrease the red chilli powder quantity according  to your personal preference.

3) Add asafoetida if you like.

4) Instead of red chilli powder and coriander powder, you can use only sambar masala for making this roast.

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