I am sure all of us has a crave for deep fried stuffs sometimes. Seppankizhangu/ colocasia/ arbi is one perfect veggie to do varuval. It tastes divinely as accompaniment in a “full meals”
. Usually I make it in tawa, but this time tried deep frying. Came out very nice. Ofcourse it should come out delicious, what do you mean? Is there any deep fried eatable not delicious?
. I like the curry we make with this, even like it if we add it in
mor kuzhambu.
Ingredients (serves 4)
| Colocasia / arbi/ seppankizhangu | 15-18 |
| Sambar powder | 2 tsp heaped |
| Salt | 1 tsp |
| Turmeric | 1/4 tsp |
| Rice flour | 2 tsp |
| Corn flour | 1 tsp |
| Oil | For deep frying |
Method
- Wash and pressure cook seppankizhangu with 3/4 cup of water upto 2 - 3 whistles. Peel off the skin and slit into two.
 - In a wide bowl/ plate, spread the kizhangu and sprinkle other ingredients except oil and mix.
 - Deep fry in hot oil until both sides gets golden brown fried. Turn in between to make sure it gets cooked evenly. Drain in paper towels to get rid of excess oil.
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Serve hot as accompaniment for rice. Crispy out and soft inside varuval anyone?. I took a bite as I could not resist while clicking…
Notes
- You can add fennel powder and crushed garlic along with the ingredients.
- You can make the same in tawa /dosa pan too.
- While pressure cooking the arbi/seppankizhangu, make sure you pressure cook just right, otherwise, fry wont turn good if its cooked mushy. If you are keeping along with rice, keep less water. This will prevent from over cooking of the veggie.
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