Wednesday, November 23, 2016

Seppankizhangu Fry / Arbi Fry

Seppankizhangu / Arbi - 6  
Garlic - 8cloves
Few curry leaves
Mustard seeds - 1/2teaspoon
Turmeric powder - 1/8teaspoon
Chilly powder - 11/2teaspoons

Wash and cook the seppankizhangu / arbi root in a steamer or pressure cooker. Take care not to cook it mushy. The root should be soft but should not be mushy. 
Let it cool, peel the skin and chop them into big chunks. 

 Heat oil in a wide pan, add the mustard seeds. Let them pop up, then add the cooked and chopped seppankizhangu/ arbi.
Toss it well and cook for 4-5 minutes. Don't use any spoon to mix, just gently toss the pan so that the kizhangu gets roasted on all sides evenly.
Meanwhile, take your garlic and crush them with mortar and pestle.

Once the arbi is nicely roasted, add the turmeric - chilly powders, enough salt, curry leaves and crushed garlic.
 Reduce the heat and toss it nicely so that the raw smell of the spices and garlic are gone. Sprinkle little more oil during the process if you like. :)
 Quick and spicy arbi fry is ready to serve...goes well as a side dish with rice varieties.

1 comment:

  1. Superb there any gravy items using this arbitrary root Mam....


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