Seppakizhangu Fry, Arbi Fry, Colacasia Fry
Seppakizhangu Varuval is one of the dishes that I make when I am super lazy and also when I have less veggies at home. It goes well with any dishes. I learned this recipe from my paternal athai. She makes it very often when I go to her house. Just love it. My mom also makes this very often.
You can make the same dish with potatoes, yam, bittergourd etc. I have already posted Plantain Fry and Bitter Gourd Fry. Many of my readers liked both the recipes so much and now here comes another one…Hope you all like this too.
Seppakizhangu/Arbi – 3 nos.
Chilli powder – 3 teaspoon
Turmeric powder – 1/2 teaspoon
Oil – 6 tablespoon
Salt – as desired
Note. The ingredients shown will vary with the original quantity.
1. Boil seppakizhangu in water by adding little salt until it is just done and not mushy. Peel off its skin and cut them in 1/4 inch thick round pieces. You can also pressure cook seppakizhangu with 3/4 cup of water upto 2 – 3 whistles. Meanwhile, in a mixing bowl, add turmeric powder, chilli powder, and salt.2. Add little water (say two teaspoon) and form a thick paste. Apply the paste on the seppakizhangu pieces and set it aside for 5 minutes.
3. In a pan, heat oil. Fry the seppakizhangu pieces on either sides in medium flame. They should turn crispy and light brown in color.
Now, Seppakizhangu Fry is ready! Serve as an accompaniment to rice.
Seppakizhangu Fry, Arbi Fry, Colacasia Fry recipe below: