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Seppakizhangu Varuval / Colocasia Curry/ Arbi Fry

Crispy dry Seppankizhangu curry
5 from 2 votes
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Course: Curry
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Vidya Srinivasan

Ingredients

  • 400 grams Seppankizhangu/Arbi/ Colocasia -
  • 1/8 teaspoon Turmeric powder
  • 1/2 tablespoon Sambar powder
  • 1 teaspoon Kashmiri chilli powder
  • 1 tablespoon Besan flour
  • 1 tablespoon + to shallow fry Oil
  • curry leaves few
  • salt
  • Asafetida - generous portion

Instructions

  • Wash Seppankizhangu well to remove any mud particles and pressure cook it with required water, a pinch of turmeric powder for one whistle, turn off the stove. 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 it into bite-sized pieces
  • Refrigerate for at least 30 minutes
  • Take out and add salt, turmeric powder, sambar powder, besan flour, and 1 tablespoon oil, gently mix and refrigerate again for at least 1 hour
  • Add oil to the pan when oil turns hot add marinated seppan kizhangu
  • Roast for 10 minutes, flip in between for even frying. avoid continuous flip
  • After 10 minutes add curry leaves and continue roasting
  • Roast till the arbi turns to the desired texture( it took around 20 minutes for me)
  • Finally, add asafoetida and roast for a minute, and turn off the stove

Video

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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 varies depending upon the power of the microwave. you can also cook seppan kizhangu in an open pot
2. For less oil poriyal, you can use a nonstick pan
3. You can temper and prepare poriyal
4. Rice flour can be used instead of besan flour
5. Dry Arbi properly to avoid them from sticking to one another
6. Cheppan kilangu  can also be kept overnight in the fridge
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