SEPPANKIZHANGU VARUVAL

Seppankizhangu is one of the rare vegetable which i cook in my kitchen. My kids and hubby are not a big fan of seppankizhangu, but since i love this a most i make it a point to cook this seppankizhangu at least once in six months.  This time i made this after a very long time and i enjoyed it with Vendakkai Morkuzhambhu . Though my mom makes this in a different style, i tried it in the same way as i made the Pavakkai fry .

INGREDIENTS:

SEPPANKIZHANGU(ARBI)300 GMS
RICE FLOUR4-5 TBLSP
SAMBAR POWDER1 – 2 TSP
SALTTO TASTE
BLACK PEPPER POWDER1/4 TSP
TURMERIC POWDER1/4 TSP
ASAFOETIDAA GENEROUS PINCH
OILFOR DEEP FRY
Seppankizhanghu Fry - 1

METHOD:

  • Par boil the seppankizhagu either in a pan or pressure cook for 1 whistle.
  • Cool it down and take out the skin.
  • Cut the seppankizhangu into roundels and add the rice flour, pepper powder, salt, sambar powder, asafoetida and turmeric powder.
  • Mix well with your hands and refrigerate this for half an hour. I normally do this previous day night and fry this next morning.
arbi frystep 3 - 2
  • Heat the oil in a pan for deep frying.Fry them in batches till golden brown.
  • Drain them in a kitchen towel.
  • This seppankizhangu fry will go well with sambar rice, rasam rice and curd rice too.
Seppankizhanghu Fry - 3

NOTE:

  1. Never over cook the seppankizhanghu , just parboil it .
  2. My mom just fry it without any spices and add red chilli powder and salt at the last.
  3. Add few drops of coconut oil at the last and mix well , to enhance the flavour of the seppankizhangu fry.
  4. You can roast this in a tawa too.