Chepang Kilangu Aka Arbi Tamil Style

Chepang Kilangu in Tamil, arbi in Hindi, colocasia in English, loved at home! This rich South Indian preparation is a hit at weekend lunches and dinner parties.

Prep time: 45 minutes

Caters to: 4 gobblers

Challenge level: Intermediate

From the pantry:

  • 500 gm colocasia (arbi)
  • Salt to taste
  • ½  teaspoon amchoor
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • 2 onions
  • Handful of cashew nuts
  • 8-10 curry leaves

For Magic masala:

  • 100 grams fennel (saunf)
  • 90 grams cinnamon stick
  • 10 grams star anise
  • 75 grams green cardamom
  • 10 grams black cardamom
  • 2-3 pieces of mace (jaadi patri)
  • 20 grams cloves

Cook Away:

  1. Boil the arbi in a pressure cooker for 8 to 9 minutes on low flame.
  2. While the arbi is boiling, prepare the Magic masala. Slightly fry all spices in a dry pan. Cool these and grind to a dry powder.
  3. Take the arbi out of the pressure cooker and let it cool. Peel and slice into long pieces of thin to medium thickness.
  4. Deep fry them in hot oil till golden brown and crisp. Remove from pan and place of a paper to drain the oil.
  5. Add salt, amchoor, cumin powder, and coriander powder on top and toss lightly.
  6. Chop one onion. Fry it in a pan with some oil till pink.
  7. Add the cashews to the pan and fry for a minute.
  8. Let it cool and grind to soft paste.
  9. In a pan, add few drops of oil and heat. Add the curry leaves and one thinly sliced onion. Fry for a few minutes.
  10. Add the ground paste onion-cashew and cook till it releases water. Add salt to taste and a pinch of Magic masala.
  11. Add the fried arbi and cook on a low heat. Stir occasionally, cook till brown.


Quick weekday meal or an indulgent bite over the weekend, feast on this dish that fits every bill.


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