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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Crispy and delicious arbi fry...Loved the use of sambar powder..
ReplyDeleteLooks delicious. We do it slightly ulta method. We fry it first to crispy brown and then sprinkle salt and chilly powder :)
ReplyDeletei love this a lot..should try it sometime.
ReplyDeleteYou said it right,any thing deep fried ought to taste good:).Haven't tasted seppankizhangu yet and I think this recipe is a great one to start:)
ReplyDeleteVery tempting fry. It has been a long time since i made this. My mom is an expert in making this. This one makes me drool as it is lunch time here.:(
ReplyDeletecrispy and yummy! I don't fry it in the oil but rest of the masala is more or less same.. You have tempted me to try out deep fry version
ReplyDeleteGreat-secret-of-life.blogspot.com
Wow! My Favourite. We make it in the same way.
ReplyDeleteLooks yummy raks...Goes well with phulkas/parathas too by adding ajwain/carom seeds,dhaniya powder & amchur powder to the above ingredients.
ReplyDeleteArbi fry looks so tempting...feel like grabbing it off the screen
ReplyDeletei love this a lot..but i wont add sambar powder instead i add chilly powder...will try adding this next time.
ReplyDeletemy mom in law makes this really well. we eat it like chips :D
ReplyDeleteLooks delicious, love anything spicy and fried for this weather!
ReplyDeleteAppetite Treats
Your fried version looks so appealing..noted the addition of sambar powder here. Lovely clicks
ReplyDeleteI never deep fried arbi....this looks simple and delectable....
ReplyDeleteVery yummy fry... Makes me feel hungry
ReplyDelete:-) I finish this in a minute. will eat like chips. Truly tempting.
ReplyDeleteWill def try this too tempting
ReplyDeletereally yummy n lovely arbi fry....
ReplyDeletewow very tempting,pls pass them:)
ReplyDeleteI do in same way, except sambar powder i add different spices. Some time I deep fry then add salt and chilli powder. Love both the ways , now I am craving seeing ur pictures.
ReplyDeleteOooh, love this - its my favourite. My mil makes it this way, I tend to shallow fry.
ReplyDeleteMy mom makes this deep fried version which is my favorite.... from the time i was a kid. I make the baked version as a trade-off :)
ReplyDeleteSuch beautiful pictures Raks.
WOWW.... IM DROOLING HERE.. :) fstsnap is amazing :)
ReplyDeletewow..looks super yummy..SLurp...i will try iot next time.
ReplyDeleteLike all your recipes.. I've tried many of them and it turned out very well.. Thanks.. You are a great cook and an excellent photographer..great going Raks.. looking forward for more recipes from you..
ReplyDeletelooks very tempting...will try it for sure but will toast it in tawa ;)
ReplyDeletelooks yum!
ReplyDeleteNever tried it deep fry, but love arbi!
ReplyDeleteAfter seeing these pics,am nw craving 2 eat those arbi.
ReplyDeleteBut I've nvr tried d deep fried version-these golden arbi's looks great!!
I used 2 add half a teaspoon ginger garlic paste which gives a nice flavour.
very nice raji..
ReplyDeleteSowmya
I boil it along with a little tamarind so that if the itchy quality that this vegetable sometimes has is removed... I am not sure it sounds right, but I think you know what I mean!!
ReplyDeleteMy husband LOVES this! but whenever I make this its becomes itchy in the throat :(
ReplyDeleteSeppankizhangu Toast looks del!! :)
radha, bharathy, this one will not be itchy, thats different one - senai kizhangu only will be itchy.:) this one is different :)
ReplyDeleteI want to finish those irresistible fries,tempting..
ReplyDeleteWow, that looks really good!
ReplyDeleteLooks delicious and mouth-watering! Ideal snack during the monsoon season.
ReplyDeleteJust awesome! Love the way you made it. Very crispy and tempting.
ReplyDeleteMy hubby loves this..I try to make it well..not tried deep frying though...I shallow fry it ...but of course needs a lot of oil..
ReplyDeleteNice Clicks! Tempting!
ReplyDeleteLooks yum!
Follow foodiee
This is my fav anytime...can have it even as such :) First click makes me drooolll
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteHi, i make this in volk with a table spoon more oil than usual with same ingrediants as u mentioned. Tastes excellent with rasam.
ReplyDeleteNice one...
ReplyDeleteDoes it get tender by just frying or does it need to be boiled first?Looks yummy must try it sometime soon
ReplyDeleteI first cook it then only fry it
ReplyDeleteHi Raks, is there any sustitute for rice flour ? and can dat substitute be used in fried ladies finger as well ? Thanks :)
ReplyDeleteYou can try using Besan flour and see. But do not skip corn glour.
Delete