Seppankilangu Fry or crispy fried Colocasia (Taro) is a flavorful and crunchy side dish that complements South Indian meals beautifully. Boiled Colocasia slices are seasoned with spices and coated in corn flour for an extra-crispy texture, then deep-fried to golden perfection. Garnished with aromatic fried curry leaves, this dish adds a delicious crunch and spicy kick to sambar rice or rasam rice. Easy to prepare and irresistibly tasty, it’s a delightful addition to any meal, offering both texture and flavor in every bite.
Also try this Seppankizhangu Roast.
Seppankizhangu (Colocasia) Roast
Cooks in 70 minutesDifficulty: EasyDiscover the delicious world of Seppankizhangu! This crispy and flavorful South Indian dish is a must-try with its perfect balance of spices and textures.
Seppankilangu Fry Recipe
Seppankilangu Fry
4
servings10
minutes20
minutesDiscover how to make Seppankilangu Fry, a delicious South Indian side dish with crispy taro slices coated in spices and fried to perfection.
Ingredients
Seppankilangu – 5 to 6
Red Chilli Power – 1 teaspoon
Asafoetida Powder – 1/4 teaspoon
Corn Flour – 2 to 3 tablespoons
Salt – 1 teaspoon or as per taste
Oil – for deep frying
Curry leaves – few (for garnishing)
Directions
- Place the Colocasia in a pressure cooker and cook for one to two whistles. Allow it to cool, then peel the skin and slice into 1/4″ thick rounds.
- Season with red chili powder, asafoetida powder, and salt, mixing gently. Sprinkle corn flour over the slices, mix thoroughly, then moisten with a handful of water and mix again.
- Heat oil in a kadai, add a few slices, and fry at a medium flame until they turn golden yellow. Fry the remaining slices in batches. At the end, briefly fry a few curry leaves in the oil and then remove them. Serve the fried Colocasia slices on a plate, garnished with the fried curry leaves.
- This dish pairs well with sambar rice and is particularly delightful with Rasam Rice.
wow so tempting,delicious fry…
Minor correction about the spelling – it is Colocasia. Also known as Taro.
The photos looks delicious 🙂 will try it out soon.
Thanks for the recipe.
Thank you Shoba for pointing out the mistake. It is a typographic error and now I corrected it.
Tried this recipe yesterday. It was very good.
Thanks for sharing.
Thank you for your feed back Shoba.
nice recipe mam…..
instead of corn flour…any other options mam?
Hi Sugirtha Pradeep,
Adding corn flour is for binding and crispiness only. Instead you can add rice flour.
Thankyou mam.
we tried sepakilangu fry. it came out very well. thanks
Thank for you trying and providing feedback