Friday, May 23, 2014

Spicy Crispy Seppankizhangu Varuval Curry / Colacasia Roast / Arbi Roast - Lunch Side dish Recipes

Seppankizhangu Curry is one of the easy to make lunch side dish which is crispy on the outer side and soft on the inner side. This can be prepared very quickly and goes well with any south Indian meals.

Click here to view more varuvals and curries for lunch side dish.


Ingredients for making Seppankizhangu Varuval

Colocasia / arbi/ seppankizhangu - 1/2 kg.
Coriander powder - 3 tsp.
Chilli powder - 2 tsp.
Salt as required.
A pinch of Turmeric powder
Rice flour - 1 tsp.
Corn flour - 1 tsp.
Oil For deep frying.

Method for making Seppankizhangu Varuval

1. Wash the seppankizhangu with water to remove all the dirts,

2. Pressure cook them for 1 - 2 whistles by adding enough water.

3. Peel the outer skin and cut them longitudinally you can also cut them into round discs.

4. Take a wide vessel and then mix the the kizhangu with all the powders and salt and mix well allow this to stand for 3 minutes.

5. Heat oil in a kadai splutter the mustard seeds and then add the urad dal and curry leaves and then the seppankizhangu mixture.

6. Saute for a few seconds and then cook in a low flame till the kizhangu becomes crispy and is fully roasted. You can add oil around the sides as and when required.

Serve this hot as accompaniment for any south Indian rice. Goes well with paruppu keerai.

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