Arbi Fry Recipe Seppankizhangu Fry

One more simple and easy recipe for the fasting season made with arbi. Colocasia or arbi is again one of those ingredients that we use during religious fasting. Colocasia, yam and sweet potato are better alternatives to potatoes, when fasting and also if you have got bored with potatoes :-). They make a good addition to the fasting menu. Substitutions you can make

If you don’t have dry mango powder then you can use lemon juice instead of it.If you don’t have carom seeds then you can use cumin seeds.

This arbi fry can be had hot or warm as a side dish, snack or even with Rajgira paratha along with some green chutney or curd. I served along with Vrat ki khichdi (samvat rice or barnyard millet khichdi).

How to make Arbi Fry

1. Rinse 250 grams arbi very well in fresh water. Make sure you have removed all the dirt or mud clinging to them. Then place them in a 2 litre pressure cooker. Add 2 cups of water. Pressure cook arbi for 2 to 3 whistles or for 8 to 10 minutes on a medium heat.
2. When the pressure settles down on its own, then only remove the lid from the cooker. Check the doneness of the arbi. A knife should easily slid through the arbi. If not, then pressure cook for 1 more whistle.
3. When the arbi cools down or becomes warm, peel and slice them in ¼ to ⅓ inch rounds. Keep aside.

Making Seppankizhangu Fry

4. In a small pan, heat ½ tablespoon of peanut oil. Add ¼ teaspoon ajwain (carom seeds). If making for regular days (non-fasting days) then instead of peanut oil you can also use coconut oil or sesame oil or sunflower oil.
5. Saute the carom seeds for some seconds till fragrant on low heat. Make sure not to burn them.
6. Then add the peeled and sliced arbi.
7. Stir and mix the arbi with the rest of the ingredients.
8. Continue to stir and saute for 3 minutes on a low heat.
9. Then add the following spices: ½ teaspoon crushed black pepper, ½ teaspoon cumin powder and 1 small green chili (chopped). If using red chili powder, then you can add ¼ teaspoon red chili powder.
10. Stir and mix the spices with the arbi.
11. Season with edible rock salt as required.
12. Then add ½ teaspoon dry mango powder (amchur powder). Instead of dry mango powder, you can also add ½ teaspoon dry pomegranate powder (anardana). Another option is to add some lemon juice.
13. Stir and mix very well.
14. Saute and flip each piece to get an even roasting and browning of the arbi slices.
15. Switch off the heat and lastly add 1 tablespoon of coriander leaves or mint leaves.
16. Stir and Serve arbi fry hot or warm as a side dish with Samvat rice khichdi or Samvat rice pulao or Kuttu ke parathe or rajgira paratha or rajgira poori. If you are looking for more Navratri recipes then do check:

Vrat ki dahi arbiKaddu sabjiSabudana khichdiVrat ki kadhiVrat ke aloo

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Arbi Fry Post from the blog archives, first published in October 2015 has been republished and updated on December 2022.

title: “Arbi Fry Recipe Seppankizhangu Fry " ShowToc: true date: “2024-10-11” author: “Darrell Robinson”

One more simple and easy recipe for the fasting season made with arbi. Colocasia or arbi is again one of those ingredients that we use during religious fasting. Colocasia, yam and sweet potato are better alternatives to potatoes, when fasting and also if you have got bored with potatoes :-). They make a good addition to the fasting menu. Substitutions you can make

If you don’t have dry mango powder then you can use lemon juice instead of it.If you don’t have carom seeds then you can use cumin seeds.

This arbi fry can be had hot or warm as a side dish, snack or even with Rajgira paratha along with some green chutney or curd. I served along with Vrat ki khichdi (samvat rice or barnyard millet khichdi).

How to make Arbi Fry

1. Rinse 250 grams arbi very well in fresh water. Make sure you have removed all the dirt or mud clinging to them. Then place them in a 2 litre pressure cooker. Add 2 cups of water. Pressure cook arbi for 2 to 3 whistles or for 8 to 10 minutes on a medium heat.
2. When the pressure settles down on its own, then only remove the lid from the cooker. Check the doneness of the arbi. A knife should easily slid through the arbi. If not, then pressure cook for 1 more whistle.
3. When the arbi cools down or becomes warm, peel and slice them in ¼ to ⅓ inch rounds. Keep aside.

Making Seppankizhangu Fry

4. In a small pan, heat ½ tablespoon of peanut oil. Add ¼ teaspoon ajwain (carom seeds). If making for regular days (non-fasting days) then instead of peanut oil you can also use coconut oil or sesame oil or sunflower oil.
5. Saute the carom seeds for some seconds till fragrant on low heat. Make sure not to burn them.
6. Then add the peeled and sliced arbi.
7. Stir and mix the arbi with the rest of the ingredients.
8. Continue to stir and saute for 3 minutes on a low heat.
9. Then add the following spices: ½ teaspoon crushed black pepper, ½ teaspoon cumin powder and 1 small green chili (chopped). If using red chili powder, then you can add ¼ teaspoon red chili powder.
10. Stir and mix the spices with the arbi.
11. Season with edible rock salt as required.
12. Then add ½ teaspoon dry mango powder (amchur powder). Instead of dry mango powder, you can also add ½ teaspoon dry pomegranate powder (anardana). Another option is to add some lemon juice.
13. Stir and mix very well.
14. Saute and flip each piece to get an even roasting and browning of the arbi slices.
15. Switch off the heat and lastly add 1 tablespoon of coriander leaves or mint leaves.
16. Stir and Serve arbi fry hot or warm as a side dish with Samvat rice khichdi or Samvat rice pulao or Kuttu ke parathe or rajgira paratha or rajgira poori. If you are looking for more Navratri recipes then do check:

Vrat ki dahi arbiKaddu sabjiSabudana khichdiVrat ki kadhiVrat ke aloo

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Arbi Fry Post from the blog archives, first published in October 2015 has been republished and updated on December 2022.