Wednesday 21 May 2014

Taro/ Arbi / Seppankizhangu Fry (சேப்பங்கிழங்கு வறுவல்)

Arbi fry has always been popular with children. A very tasty preparation that can be served as a starter or part of a dinner menu along with pulav, roti, dhal and gravy dish.

Ingredients: (Serves four)
Taro/ Arbi/ Seppankizhangu – ½ kg (சேப்பங்கிழங்கு)
Salt – to taste
Sesame seeds / Til – 2 teaspoons (வெள்ளை எள்)
Red chilli powder – 1-2 teaspoons (adjust to taste)
Garam Masala – 1 teaspoon
Oil – for deep frying
Curry leaves – a few

Taro/ Arbi / Seppankizhangu Fry (சேப்பங்கிழங்கு வறுவல்)
Method: Pressure cook taro/ arbi for 5 minutes or 5 whistles. Once the pressure subsides allow it to cool. Peel arbi and cut them into halves or quarters depending on the size. Heat required oil in a kadai for deep frying. Once the oil is hot, deep fry the arbi pieces on medium heat till they turn golden brown in color.

Heat oil in another kadai, add sesame seeds and when they start to sputter switch off the stove. Take care not to burn sesame seeds. Add fried arbi, salt, red chilli powder and garam masala and mix well. Cook on low flame for a few minutes. Garnish with curry leaves.

Note: You may replace garam masala with two pinches of asafoetida. This gives a traditional taste to the preparation, that may be served with rice and rasam/ Kuzhambu/ sambar. 

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