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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 recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 20 mins    Serves: 3


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


  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.
  2. 1-pressure-cook
  3. Slice it into thick circles. Add salt, turmeric, sambar powder 2 tsp of water and mix well and keep.
  4. 2-fry-onions
  5. Temper with the items given under ‘to temper’ table. Add crushed garlic and give it a fry. Add onion and fry until transparent.
  6. 3-mix
  7. 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.
  8. 4-fry


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

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

  3. Love this!! will try soon :)

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

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

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

  7. Delicious looking arbi recipe. Excellent pics.

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

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

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

  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..

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


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