Tuesday, September 23, 2014

Seppankizhangu Roast - Arbi Fry

Seppankizhangu is also known as arbi, colocasia, chembu-kizhangu, chamagadda etc in various parts of India.Varuval or fry made out of this vegetable is an excellent combination with any hot rice. Its slightly crunchy outside and extremely soft inside and tastes heavenly. You can either deep fry or tawa fry. For perfect cooking always buy fresh, firm and even sized vegetables.  Now, to the recipe.


Seppankizhangu - 250 gms
Sambar powder - 1 tsp, heaped
Turmeric powder - 1/4 tsp
Rice flour - 1 or 2 tsp
Salt and hing as per taste
Oil for deep frying

  1. Wash the seppankizhangu well and pressure cook them for 4-5 whistles. They should be par boiled just enough to peel the skin. If it turns mushy, you cannot fry them. Allow to cool down and peel off the skin.
  2. Split them into two halves or cut them into roundels. Spread them in a wide plate and add all the powders and salt, mix well. Allow them to sit for 10-15 mins.
  3. Heat oil for deep frying, once the oil is hot enough fry the marinated arbi's until they turn golden brown on both sides. Drain them and enjoy this crispy outside, soft inside fries with any hot rice.

You can also make the same in the tawa instead of deep frying. Spread the pieces in a tawa, drizzle few drops of oil all around and cook on low or medium flame on both sides until golden brown.

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