seppankizhangu varuval/arbi roast recipe with step by step pictures
seppankizhangu roast is easy to make recipe and it well goes with rasam and steamed rice and i made this in South Indian version.Seppankizhangu/arbi/colacassia recipes are easy to make and the only thing i was worried about its stickiness.But one of our family friend suggested to do the recipe with little bit extra oil and cook the veggie little bit firm for 1 or 2 whistles.
I follow the exact same recipe as said by the friend and it came out so perfect.I bought the veggie a week back and i left it undisturbed for a week and then used it.So on a rainy day,i am running out of veggies and saw the pack in the pantry and i immediately proceeded the recipe.
This is my first try on the seppankizhangu or arbi and i tasted once from my friend's house.It came out really well and for more crispiness i added rice flour and gram flour or kadalai maavu to it for holding all the spices in place.lets see the step pictorial.,
- wash the seppankizhangu/arbi with water and remove the soil well.Now add it to the pressure cooker with enough water.Make sure it is immersed,that is enough and pressure cook for 1 to 2 whistles.
- After the pressure releases,drain the water and peel the skin.slice it into thick slices.
- Before heating oil in the kadai,take the sliced kizhangu in a bowl and add salt,red chilli powder,turmeric powder and coriander powder to it and mix it well and make sure all are evenly coated.
- Heat 2 tablespoon oil in a kadai and add mustard seeds and black gram seeds.
- Now add the marinated kizhangu to it and adjust the flame to medium.Turn it with the spatula gently without breaking the slices.after few minutes it got coated with a thin layer of masala.
- Now sprinkle rice flour and gram flour over it and lower the flame.
- After a minute,you can able to see the masalas are well coated and stick to the pieces.
- Switch off the flame and serve piping hot with steamed rice and rasam.
seppankizhangu varuval
simple roast recipe with seppankizhangu or arbi
Ingredients
- seppankizhangu/arbi - 200 gm
- turmeric powder - 1/4 teaspoon
- red chilli powder - 1/2 teaspoon
- coriander powder - 1/8 teaspoon
- mustard seeds,black gram seeds - for tempering
- salt - to taste
- oil - 2 tablespoons
- wash the seppankizhangu/arbi with water and remove the soil well.Now add it to the pressure cooker with enough water.Make sure it is immersed,that is enough and pressure cook for 1 to 2 whistles.
- After the pressure releases,drain the water and peel the skin.slice it into thick slices.
- Before heating oil in the kadai,take the sliced kizhangu in a bowl and add salt,red chilli powder,turmeric powder and coriander powder to it and mix it well and make sure all are evenly coated.
- Heat 2 tablespoon oil in a kadai and add mustard seeds and black gram seeds.
- Now add the marinated kizhangu to it and adjust the flame to medium.
- Turn it with the spatula gently without breaking the slices.after few minutes it got coated with a thin layer of masala.
- Now sprinkle rice flour and gram flour over it and lower the flame.
- After a minute,you can able to see the masalas are well coated and stick to the pieces.
- Switch off the flame and serve piping hot with steamed rice and rasam.
