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
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:
- 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.
- 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.
Serve hot!
My Notes:
- You can even tawa toast it.
- You can add crushed garlic while marinating.
Rice flour or corn flour? In ingredients u mentioned rice flour but in method u told to add cornflour. Which one to add…
That is a typo, it is riceflour only…..
Can we try this recipe with senaikilangu…..
yes