Thursday, September 29, 2011

Seppankizhangu Varuval - Colocasia Yam Fry (Arbi Fry)

Seppankizhangu Varuval
Coconut rice(Thengai sadam) with seppankizhangu roast is one of my most favorite lunch menu. Its not only easy to make, it makes a complete tasty lunch box menu. This has been sitting in my drafts for about 6 months so didn't want to delay anymore :)

Seppankizhangu Varuval Recipe - Ingredients

Preparation Time:15 mins | Cooking Time : 10 mins | Serves:2
Recipe Category: Main | Recipe Cuisine: South Indian

Seppankizhangu - 10 to 15 pieces
Chilli powder - 1 tsp
Turmeric powder - a generous pinch
Ginger garlic paste - 1 tsp
Rice flour - 1 tsp
Garam masala powder - 1/4 tsp (optional)
Salt - to taste
Oil - To deep fry

Method:

  1. In a pan, cook seppankizhangu with enough water until soft. Drain water and allow it to cool.Now peel off the skin and slit vertically. Add chilli powder, turmeric powder, ginger garlic paste, riceflour, garam masala powder, required salt and leave it marinated for 15-30 mins. How to make Seppankizhangu Varuval - Step1
  2. Keep refrigerated so that while frying it doesnt drink much oil.Deep fry until golden brown and drain it in tissue paper. You can even roast it in dosa tawa.
    How to make Seppankizhangu Varuval - Step2
Serve hot!
Seppankizhangu Varuval

My Notes:

  • You can even tawa toast it.
  • You can add crushed garlic while marinating.


Written by: SHARMILEE J

2 comments:

  1. Rice flour or corn flour? In ingredients u mentioned rice flour but in method u told to add cornflour. Which one to add...

    ReplyDelete
    Replies
    1. That is a typo, it is riceflour only.....

      Delete


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