This is a simple curry / roast I make with seppankizhangu / Arbi. This is my routine recipe I make whenever I get seppankizhangu, make rarely varuval – make it in tawa rather. I love this one a lot, what ever I make with it. I love it in mor kuzhambu too. But his one is easier for me so make it always and a family favorite too. Very simple and easy to make too. I make it mostly when I want to keep it simple. Just same as potato curry, but I add crushed garlic while tempering to balance the gastric properties. When I posted this in my lunch menu series - in my thalai vazhai ilai sappadu, few requested for the recipe. So thought of posting this simple one today.
Seppankizhangu curry recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 15 mins | Cook time: 20 mins | Serves: 3
Prep Time: 15 mins | Cook time: 20 mins | Serves: 3
Ingredients
| Arbi/ Seppankizhangu | 8 |
| Onion | 1 |
| Garlic | 2 flakes |
| Sambar powder | 1 tsp |
| Turmeric powder | 1/8 tsp |
| Salt | As needed |
To temper
| Oil | 1 tblsp |
| Mustard | 3/4 tsp |
| Urad dal | 1 tsp |
| Curry leaves | 1 sprig |
Method
- Wash arbi well, pour water just to immerse. Pressure cook for 3 whistles. Once pressure is released, wash with water to cool down and peel off the skin.
- Slice it into thick circles. Add salt, turmeric, sambar powder 2 tsp of water and mix well and keep.
- Temper with the items given under ‘to temper’ table. Add crushed garlic and give it a fry. Add onion and fry until transparent.
- Add the seppankizhangu and fry in medium flame and turn now and then in regular intervals to ensure even browning. Drizzle some more oil if its too dry.
Notes
- You can skip garlic, but its good for neutralizing the gastric effects.
- You can top with a tsp of coconut oil towards end for extra flavor.
- You can replace sambar powder with red chilli powder too.
- I have took 8 big arbis, if small, adjust the count accordingly.
Enjoy with hot rice and sambar. I made today for lunch with vendakkai sambar.
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