Seppankizhanghu (Taro root/ Arwi) chops
This is a must have dish in any south Indian domestic function menu. No wonder it is. I believe this is one of the favorite dishes that everyone eats next to potatoes. Its a big hit from young kids to great grandparents.
Who doesn't love? My 18 months old daughter ate chops with tomato rasam in no time. I asked her if she liked it and she replied wonderfully with her famous hip dancing moves / body shakes:) That is the cutest compliment that i ever got
How do I explain my love for taro roots chops? If there were any groups for that, I would definitely be one of them. No matter how crazy it sounds. I would be there. It is not the taro root / arbi that i like, it is the flavors and spices that we add that makes it delicious.
- Peeled and chopped taro root - 2 cups
- salt - to taste
- Oil - for deep frying
- Chickpea/ gram flour (Besan) - 2 tbsp
- Rice flour - 2 tbsp
- Salt - to taste
- thick tamarind pulp - 2 tbsp
- red chili powder - 1/4 tsp
- sambar powder - 2tsp
I used frozen arwi, if fresh arwi is used first peel and chop.
Note : If you preference to boil first make sure to cook it enough until it stays firm. You should be able to cut easily without smashing.
Add a pinch of salt and water and cook it covered for few minutes. Just until its cooked and not smushy. Then mix all the ingredients mentioned in chop mix and make a thick paste. Pour the paste on to taro root and gently fold. Let it sit on the counter for 5 minutes. Meanwhile heat oil for frying on medium to medium high.
Once the oil is hot drop each pieces into the oil in batches.
Enjoy with hot tomato rasam or vatha kuzhambhu.
- Make the paste thicker than bajji mix. A thin coating is sufficient.
- I used equal amount of besan and rice flour to get a crispy chops.
- Drop piece by piece into the oil for better results instead of dropping in clusters
- You can always shallow fry too.
Enjoy and happy cooking !