Seppankizhangu Varuval | Crispy Colocasia Fry
Authentic South Indian Food Creator · Home Chef
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Seppankizhangu Varuval, known in English as colocasia or taro root fry, is a beloved classic rooted deep in Tamil Nadu's everyday home cooking. This humble root vegetable, called seppankizhangu in Tamil, has been a staple in South Indian kitchens for generations. Cooked to golden perfection with aromatic spices, this dish transforms a simple tuber into something truly spectacular. Its earthy flavour combined with crispy edges makes it one of the most satisfying vegetarian side dishes in the entire Tamil culinary tradition.
Tamil families absolutely adore seppankizhangu varuval because it is one of those no-fuss, crowd-pleasing dishes that brings everyone to the dining table with excitement. Whether it is a regular weekday lunch with steaming hot rasam rice or a grand Sunday family meal with sambar and kootu, this fry finds its rightful place on every plate. It is also a popular dish prepared during harvest festivals like Pongal, when fresh root vegetables are celebrated and cooked with love and pride in Tamil households across the world.
What makes this recipe truly special is how beautifully the colocasia absorbs all the spices during roasting, creating a crispy, flavour-packed crust on the outside while staying soft and creamy on the inside. The secret to the best seppankizhangu varuval lies in boiling the taro just right — not too soft — before pan-roasting it in sesame oil with freshly ground spices. Using gingelly oil adds an authentic Tamil flavour that simply cannot be replaced. With a little patience during roasting, you will achieve that perfect golden crispiness every single time.
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Ingredients(14 items)
Instructions
💡 Tap a step to mark it doneWash the seppankizhangu thoroughly under running water to remove all mud and dirt. Place them in a pressure cooker with enough water to submerge them and add a pinch of salt. Pressure cook for 2 whistles on medium flame. You want them just cooked through but still firm — not mushy. Release pressure naturally, drain the water, and allow the colocasia to cool completely before peeling.
Once cooled, peel the skin off carefully. The skin should come off easily after cooking. Cut each piece into thick round slices or halves depending on size — approximately 1 to 1.5 cm thick. Keeping them thick ensures they hold their shape during roasting and gives that satisfying bite.
In a wide mixing bowl, combine red chilli powder, coriander powder, turmeric powder, cumin powder, fennel powder, besan flour, rice flour, asafoetida, and salt. Mix all the dry ingredients together well. Add the colocasia pieces into this bowl and gently toss so that every piece is evenly coated with the spice mixture. The besan and rice flour coating is what gives the crispy outer crust.
Heat a wide, heavy-bottomed iron pan or cast iron skillet over medium flame. Add the gingelly oil and let it heat up. Once the oil is hot, add the mustard seeds and allow them to splutter. Then add dry red chillies and curry leaves and let them crackle for a few seconds, releasing their aroma into the oil.
Add the spice-coated seppankizhangu pieces into the pan in a single layer. Spread them out so each piece has contact with the pan. Do not crowd the pan — fry in two batches if needed. Let them roast on medium flame without stirring for about 4 to 5 minutes until the bottom turns golden and crispy.
Carefully flip each piece using a flat spatula and roast the other side for another 4 to 5 minutes. Continue flipping gently every few minutes, allowing all sides to crisp up evenly. Total roasting time should be around 15 to 18 minutes on medium flame. The pieces should develop a deep golden brown colour and a slightly crispy exterior all around.
Once the seppankizhangu varuval is roasted to a beautiful golden crisp, switch off the flame. Transfer to a serving plate lined with a paper towel to absorb any excess oil. Garnish with a few fresh curry leaves if desired. Serve hot immediately alongside steaming rice and rasam or sambar for a classic Tamil meal.
Tips and Tricks
- Do not overcook the colocasia during pressure cooking — two whistles on medium flame is ideal. Overcooked taro will become too soft and break apart during roasting, preventing you from achieving that desirable crispy texture.
- Always use gingelly oil (sesame oil) for authentic Tamil flavour. If you don't have a cast iron pan, use a thick-bottomed non-stick pan and roast on medium-low flame with patience — rushing on high heat will burn the spices without crisping the kizhangu.
- Adding a tablespoon each of besan flour and rice flour to the spice coating is the key secret to achieving an extra crispy crust. Make sure the colocasia pieces are completely dry and cooled before tossing in the spice mix so the coating sticks well.
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