Arbi Fry Recipe – Easy Indian Taro Root with Sambar Powder

Last Updated on 2 months by Neha Deshmukh

Arbi Fry Recipe – Easy Indian Taro Root with Sambar Powder

Hey everyone! Today, I’m sharing a super simple, yet incredibly flavorful recipe – Arbi Fry! It’s a dish my grandmother used to make, and honestly, it’s one of those comfort foods that just feels like home. If you’ve never tried arbi (taro root), you’re in for a treat. It’s wonderfully earthy and takes on flavors beautifully. This version, with a touch of sambar powder, is a South Indian staple and a personal favorite.

Why You’ll Love This Recipe

This Arbi Fry is seriously easy to make – perfect for a quick weeknight side dish. It’s crispy, flavorful, and comes together in under 30 minutes. Plus, it’s naturally vegan and gluten-free, making it a great option for many dietary needs. Honestly, once you try it, you’ll be hooked!

Ingredients

Here’s what you’ll need to make this delicious Arbi Fry:

• 8 medium-sized Seppankizhangu (Arbi)
• 1 medium Onion
• 2 Garlic cloves
• 1 teaspoon Sambar powder
• ½ teaspoon Turmeric powder
• Salt to taste
• 1 tablespoon Oil
• ½ teaspoon Mustard seeds
• 1 teaspoon Urad dal
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients!

• Seppankizhangu/Arbi: This is the star of the show! Arbi, also known as taro root, is called seppankizhangu in Tamil, arbi in Hindi, and kanda in Marathi. It’s a root vegetable packed with fiber and is known for its digestive benefits. You can usually find it at Indian grocery stores or well-stocked supermarkets.
• Oil: I prefer using a neutral oil like sunflower or vegetable oil for frying. However, a teaspoon of coconut oil drizzled after frying adds a lovely aroma and flavor – totally recommend it!
• Sambar Powder: This is what gives the arbi fry its signature South Indian taste. Sambar powder is a blend of spices commonly used in South Indian cuisine, particularly in sambar (a lentil-based vegetable stew). It adds a wonderful depth of flavor. You can find it at any Indian grocery store, or even online.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the arbi thoroughly. Then, pressure cook it with enough water to cover them for about 3 whistles. This ensures they’re tender enough to fry up nicely.
2. Once the pressure has released, carefully cool the arbi. Peel and slice them into thick rounds – about ½ inch thick is perfect.
3. Now, heat the oil in a pan over medium heat. Add the mustard seeds. When they start to splutter, add the urad dal and curry leaves. Let them sizzle for a few seconds until fragrant.
4. Next, add the crushed garlic and sauté until you can smell that lovely garlic aroma. Then, add the chopped onions and fry until they turn translucent.
5. In a bowl, mix the sliced arbi with turmeric powder, sambar powder, salt, and about 2 teaspoons of water. This helps the spices coat the arbi evenly.
6. Add the spiced arbi to the pan and roast on medium heat, stirring occasionally. Keep roasting until the arbi turns golden brown and slightly crispy. If it starts to stick, add a little more oil.

Expert Tips

• Don’t overcrowd the pan! Fry the arbi in batches to ensure even cooking and crispiness.
• Adjust the sambar powder to your liking. If you prefer a milder flavor, start with ½ teaspoon.
• For extra flavor, a squeeze of lemon juice right before serving is fantastic!

Variations

• Vegan Adaptation: This recipe is naturally vegan, so no changes needed!
• Gluten-Free: It’s also naturally gluten-free.
• Spice Level: The sambar powder controls the spice level. Use more for a spicier kick, or less for a milder flavor. My friend, Priya, loves to add a pinch of red chili powder for extra heat!
• Festival Adaptations: This arbi fry is a wonderful addition to a South Indian Sadhya (a vegetarian feast served on a banana leaf). It’s also great as part of any festive meal.

Serving Suggestions

Arbi fry is best served hot as a side dish with rice, dal, and a vegetable curry. It also pairs beautifully with yogurt or raita. I love it with a simple tomato chutney!

Storage Instructions

Leftover arbi fry can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or in the microwave until warmed through. It won’t be as crispy as when it’s freshly made, but still delicious!

FAQs

1. What is Seppankizhangu/Arbi and where can I find it?

Seppankizhangu/Arbi is taro root, a starchy root vegetable. You can find it at Indian grocery stores or well-stocked supermarkets, usually in the produce section.

2. Can I use a different type of powder instead of Sambar Powder?

While sambar powder gives this dish its unique flavor, you could experiment with other spice blends like rasam powder or even a mild curry powder. However, the taste will be different.

3. How do I prevent the arbi from becoming sticky during frying?

Make sure the arbi is well-coated with the spices and that you’re not overcrowding the pan. Adding a little more oil if needed can also help prevent sticking.

4. Can this arbi fry be made ahead of time?

You can pressure cook and slice the arbi ahead of time. Store it in water in the refrigerator until ready to fry. However, it’s best to fry it just before serving for maximum crispiness.

5. What is the best way to peel the arbi after pressure cooking?

Let the arbi cool slightly before peeling. The skin should slip off easily. If it’s still a bit stubborn, you can use a small knife to help.

Enjoy this Arbi Fry! I hope it becomes a favorite in your kitchen too. Let me know in the comments how it turns out for you!