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Seppankizhangu Fry | Cheppankizhangu varuval

December 15, 2015 By Vidya Srinivasan 43 Comments

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Seppankizhangu Fry Is a tasty South Indian style. Curry taste good with variety rice/ Sambar/rasam/Kuzhambu etc.

Sepppankizhangu is my all time favorite  vegetable, during my childhood days if I see varuval like Arbi, Potato, Vazhakkai in my lunch box, I will be super excited.Seppankizhangu Fry make any maincourse extra special, whether it is a variety rice, rasam, kuzhambu or even a curd rice.

All through my life I have just enjoyed eating it, couple of years back I tried cooking Arbi  for the first time and it was super duper flop show.Seppankizhangu Fry become mushy, I myself couldn’t consider it has fry. After that whenever I go to Indian store I will be tempted to buy  but convince myself telling “Sepppankizhangu is here is not as good as the ones we get in India”;-)

My mother came for my delivery and one day while seeing Arbi in the grocery store she asked me shal we buy it, as we knows how much I was addicted for it. I told it won’t be the same consistency like you cook in India. She told lets buy, I will try.

That week my mother cooked it,  after ages I enjoyed seppankizhangu Fry in that way. Next week my hubby went for grocery shopping with the list I gave him, after seeing a Sepppankizhangu, the veggies I didn’t write in the list. I understood how desparetly he wanted to eat a non -mushy seppankizhangu varuval.

I saw the way my mother cooked and understood the tactics from that day onwards I stopped complaining the vegetable quality, well how can I tell I don’t know  cooking in my blog;-) shhhhhh  it is a secret!!!!!

P.S: I cooked and took these picture;-)

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Seppakizhangu Varuval / Colocasia Curry/ Arbi Fry

Crispy dry Seppankizhangu curry with less oil
5 from 1 vote
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Course: Curry
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Vidya Srinivasan

Ingredients

  • Seppankizhangu/Arbi/ Colocasia - 400 grams
  • Turmeric powder - 1/8 tsp
  • Sambar powder/ chilli powder - 1 tsp
  • Coriander Powder - 1 tsp
  • Cumin powder -1/2 tsp
  • Besan flour - 1 tbsp
  • To Temper:
  • Oil - 2 tbsp
  • Mustard seed - 1/8 tsp
  • Channal Dal - 1/4 tsp
  • Curry leaves - few
  • Asafetida - generous pinch

Instructions

  • Wash Seppankizhangu well to remove any mud particles and pressure cook it with required water for one whistle, switch off. Arbi should be soft, not mushy
  • After the pressure releases naturally transfer it into a colander and rinse it in cold water. Peel the skin and cut into small pieces
  • Transfer the arbi into a box and refrigerate for at least 20 minutes. Take it out and spread in a towel and leave in room temperature for atleast 30 minutes. This helps in removing excess moisture in it
  • Add oil to the pan, once when the oil becomes hot add the items under "to temper" and cook till the mustard seed splutters. Add the chilled Arbi and sauté for a minute
Add all the powders and salt and cook in low - medium flame ( I keep my induction around 4) till the powder are coated to the Seppankizhangu for about 7 - 10 minutes, stirring occasionally to make it cook evenly all sides
  • Add besan flour and cook for another 5- 8 minutes or till its crispy outside and soft inside. Yummy Arbi fry is ready
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Notes

1. Arbi can also be microwaved for 12- 15 minutes taking it out every 2 minutes and stir it. Time vary depending upon the powder of microwave. Microwave won't give the same texture
2. I used non stick pan, if you are using iron use extra oil
3. Spice,oil and seasoning can be combined with Seppankizhangu and marinated for 30 minutes in refrigerator and sautéd
4. Rice flour can be used instead of besan flour
5. Dry Arbi properly to avoid them from sticking to one another
6. Arbi can also be kept overnight in fridge
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Seppankizhangu/Arbi/ Colocasia – 400 grams
Turmeric powder – 1/8 tsp
Sambar powder/ chilli powder – 1 tsp
Coriander Powder – 1 tsp
Cumin powder -1/2 tsp
Besan flour – 1 tbsp
To Temper:
Oil – 2 tbsp
Mustard seed – 1/8 tsp
Channal Dal – 1/4 tsp
Curry leaves – few
Asafetida – generous pinch

Method:

  • Wash Seppankizhangu well to remove any mud particles and pressure cook it with required water for one whistle, switch off. Arbi should be soft, not mushy
  • After the pressure releases naturally transfer it into a colander and rinse it in cold water. Peel the skin and cut into small pieces
  • Transfer the arbi into a box and refrigerate for at least 20 minutes. Take out and spread in a towel and leave in room temperature for atleast 30 minutes. This helps in removing excess moisture in it
  • Add oil to the pan, once when the oil becomes hot add the items under “to temper” and cook till the mustard seed splutters. Add the chilled Arbi and sauté for a minute
    arbi
  • Add all the powders and salt and cook in low – medium flame ( I keep my induction around 4) till the powder are coated to the Seppankizhangu for about 7 – 10 minutes, stirring occasionally to make it cook evenly all sides
  • Add besan flour and cook for another 5- 8 minutes or till its crispy outside and soft inside. Yummy Arbi fry is ready

arbi1

IMG_8992

Filed Under: Poriyal | Curry | Fry, Side Dish Tagged With: curry, fry, how, Indian, Make, mushy, non, recipes, Tmf, to, Vegan, Vegetarian, Without

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Comments

  1. veena says

    December 15, 2015 at 00:36

    Perfect for curd / lemon rice.. Love it

    Reply
    • Vidya Srinivasan says

      December 15, 2015 at 17:06

      Thanku Veena:-)

      Reply
  2. CHCooks says

    December 15, 2015 at 00:49

    Awesome! Love it 🙂

    Reply
    • Vidya Srinivasan says

      December 15, 2015 at 17:06

      Thanku Chcook:-)

      Reply
  3. Vasantha Vivek says

    December 15, 2015 at 01:30

    My favorite … 🙂

    Reply
    • Vidya Srinivasan says

      December 15, 2015 at 17:05

      Thanku Vasanthi:-)

      Reply
  4. Revathi says

    December 15, 2015 at 06:11

    Seppankizhangu is one of my favorites too. Love when it is made into a fry. Looks tempting 🙂

    Reply
    • Vidya Srinivasan says

      December 15, 2015 at 17:05

      Thanku Revathi:-)

      Reply
  5. JollyHomemadeRecipes says

    December 15, 2015 at 06:33

    It looks tempting..my fav !!

    Reply
    • Vidya Srinivasan says

      December 15, 2015 at 17:05

      Thanku Jolly:-)

      Reply
  6. Antonia says

    December 15, 2015 at 08:23

    Looks delicious Vidya!

    Reply
    • Vidya Srinivasan says

      December 15, 2015 at 17:05

      Thanku Antonio:-)

      Reply
  7. srividhya says

    December 15, 2015 at 08:29

    This is one tricy veggie to work with Vidya. You have got it perfect. Kudos.. love it

    Reply
    • Vidya Srinivasan says

      December 15, 2015 at 17:05

      Thanku Sri:-)

      Reply
  8. Shashi at RunninSrilankan says

    December 15, 2015 at 11:02

    I don’t think I’ve ever had Sepppankizhangu – with all those spices in it, it sounds delicious!

    Reply
    • Vidya Srinivasan says

      December 15, 2015 at 17:04

      Thamku Shashi:-)

      Reply
  9. kushi says

    December 15, 2015 at 13:35

    Looks so flavorful and yummy! Love it!

    Reply
    • Vidya Srinivasan says

      December 17, 2015 at 19:52

      Thanku Kushi:-)

      Reply
  10. Freda @ Aromatic essence says

    December 15, 2015 at 15:20

    It looks perfect, Viday 🙂 yum!

    Reply
  11. Freda @ Aromatic essence says

    December 15, 2015 at 15:20

    Vidya* Sorry! typo

    Reply
    • Vidya Srinivasan says

      December 15, 2015 at 17:04

      It’s OK Freda:-) thanku

      Reply
  12. Lynn says

    December 15, 2015 at 17:31

    Wonderful! Love this!

    Reply
    • Vidya Srinivasan says

      December 17, 2015 at 19:53

      Thanku Lynn:-)

      Reply
  13. Binjal's VEG Kitchen says

    December 15, 2015 at 18:01

    Awesome! love it!

    Reply
    • Vidya Srinivasan says

      December 17, 2015 at 19:53

      Thanku Binjal:-)

      Reply
  14. Uma Raghuraman says

    December 15, 2015 at 20:58

    Looks so tasty Vidhya !

    Reply
    • Vidya Srinivasan says

      December 28, 2015 at 17:04

      Thanku Uma:-)

      Reply
  15. hiba says

    December 15, 2015 at 21:23

    Wonderful and my favorite too!
    I feel like I can smell the aroma😊

    Reply
    • Vidya Srinivasan says

      December 17, 2015 at 19:56

      Thanku Hiba:-)

      Reply
  16. gayathri says

    December 16, 2015 at 04:13

    tasty and yummy curry.

    Reply
  17. Swapna says

    December 16, 2015 at 06:51

    My fav one Vid…your version looks so easy,will try for sure….

    Reply
    • Vidya Srinivasan says

      December 17, 2015 at 19:57

      Thanku Swapna:-)

      Reply
  18. Loretta says

    December 16, 2015 at 11:22

    It looks so yummy!

    Reply
    • Vidya Srinivasan says

      December 17, 2015 at 19:56

      Thanku Loretta:-)

      Reply
  19. Rafeeda says

    December 16, 2015 at 22:22

    I have never tried arbi… in fact, umma never cooked it, but sometimes seeing it on blogs, just like yours, I guess I must try my hand at it once… lovely recipe, thanks for sharing… and yes, I also admit, sometimes trying to make basic recipes are the toughest, really…

    Reply
    • Vidya Srinivasan says

      December 17, 2015 at 19:55

      Thanku Rafee:-)

      Reply
  20. Sundari says

    December 17, 2015 at 04:00

    Yummy! My all time fav!! Love your version!!

    Reply
    • Vidya Srinivasan says

      December 17, 2015 at 19:54

      Thanku Sundari:-)

      Reply
  21. GiGi Eats says

    December 17, 2015 at 21:16

    Whoa! This looks crazy unique! I am completely intrigued!

    Reply
    • Vidya Srinivasan says

      December 28, 2015 at 17:04

      Thanku:-)

      Reply

Trackbacks

  1. Thani Kootu says:
    January 13, 2016 at 00:16

    […] summer when I went to India, my sister told Amma to prepare it for lunch with Sepppankizhangu Fry. My Amma told haven’t tried this combo before don’t know how it will taste. My […]

    Reply
  2. Vendakkai Mor Kuzhambu | Ladies Finger ( Butter Milk/ Yogurt) Kulambu says:
    March 7, 2017 at 21:32

    […] coconut dry curry as a side. Couple of our family favorite with mor kuzhambu are Potato fry/Arbi Fry/Vazhakkai Varuval/paruppu […]

    Reply
  3. Chow Chow Thol Thogayal|Chow Chow Peel Chutney| Chayote Skin Chutney says:
    March 9, 2017 at 17:19

    […] cook thogayal with its peel.  Thogayal Sadam (rice) taste great with vathakkal curry like potato, Arbi, plantain curry. Thogayal also goes well as a side for curd […]

    Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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