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Navarathri 2014 recipes

Thursday, December 5, 2013

seppankizhangu-roast curry

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    

Seppankizhangu curry recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
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

  1. 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.1-pressure-cook
  2. Slice it into thick circles. Add salt, turmeric, sambar powder 2 tsp of water and mix well and keep.2-fry-onions
  3. Temper with the items given under ‘to temper’ table. Add crushed garlic and give it a fry. Add onion and fry until transparent.3-mix
  4. 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. 4-fry

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.

Seppankizhangu curry

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13 comments:

  1. My favorite too.. Good one.. Will try it soon..

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  2. I generally do add onion and garlic for most of my curries basically i do not add this ARBI. Loved your version.

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  3. Love this!! will try soon :)

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  4. Wow looks yum never addded onion and garlic..... thank u for the share and tempting us too........

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  5. Looks very tempting..did not have seppankazhangu after moving to Amsterdam.

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  6. i always deep fry arbi and for this reason i never make it often. I love the addition of shallots :)

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  7. Delicious looking arbi recipe. Excellent pics.
    Deepa

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  8. Love this curry, goes very well with sambar rice..

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  9. Seems interesting. ..... must try. Thanks for sharing

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  10. Exactly the same way how my mom used to do. Prepared yesterday and simply loved it.

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  11. Nice.. If you wish to edit. The vegetable is called Arvi. However unaware if its know as arbi in your town. If so, i apologize..

    ReplyDelete
  12. Very nice!! We prepare the same but without onion and garlic. Good Job

    ReplyDelete

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