Saturday, September 20, 2014

Seppankizhangu Varuval/Colocasia/Arbi Fry


Seppankizhangu/colocasia is another tuber that tastes excellent in stir-fries and fries. Earlier this week i made chenai stir-fry, so thought of making deep fried Colocasia as M likes this too and he likes deep-fries better!
Seppankizhangu is not itchy but it can be a little slimy when steamed that when deep-frying help turning its texture into super crispy and likeable. Here is the recipe which is super-easy.
Ingredients:
Arbi/Seppankizhangu/Colocasia-10
Sambar Powder-1/2 tbsp
Fennel powder-1 tsp
Rice flour-1 tbsp
Salt-as needed
Curry leaves-1 sprig
Oil-for deep frying

How it Happened:
1. Wash the mud off the colocasia and pressure cook it in medium flame for 2-3 whistles.
2. When the pressure is released, and when the colocasia pieces are cooled, peel off the skin and cut them lengthwise.
3. In a bowl, add sambar powder, fennel powder, rice flour and salt and mix well.
4. Add in the arbi pieces and mix them so that the masala gets coated one each piece. Take care not to break the arbi. Now let it rest for a minimum of 30 minutes.
5. Heat enough oil in kadai for deep-frying. When the oil is medium hot, add a few pieces of arbi and fry until golden brown.
6. Drain them from oil and transfer to a kitchen tissue.
7. When you are done frying all the arbi pieces, finally add the curry leaves and fry until crisp. Drain them from oil and slightly crush them add on top of the fried arbi pieces.
8. Serve hot with rice.

Notes:
*Take care while cooking arbi as they turn mushy and slimy if overcooked.
* Maintain the temperature by adjusting the flame, else they may get burnt.
* The oil shouldn’t be too hot else they will get burnt or may turn soggy soon.

*Fennel powder adds a nice flavour. But you can skip it. Similarly curry leaves also add a nice flavour and aroma to the dish.

2 comments :

  1. Wow mouthwatering and very tasty looking recipe. I will definitely try this at home. Have you tried Pakistani Cooking Recipes I love all Pakistani Recipes and mostly the appetizers by zarnak sidhwa recipes

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