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Seppankizhangu is Arbi in English. It belongs to the potato family. My mom cooks this very often. I enjoy having this with any variety rice, sambar rice, curd rice, etc. It is a very easy and simple recipe. We often make this at home, and this is very apt for the lunch box. It goes well with most of the South Indian dishes. My mom learnt this from my grandma, so this is a very regular dish in my family. I started cooking this after my marriage and luckily my husband loved it. I sometimes prepare this for his lunch box too.
Seppankizhangu is not known to many people. Very rarely this will make your throat itchy so its good to wash the cooked seppankizhangu in tamarind water before adding them in the oil. This veggie is slightly sticky after cooking.
ARBI | SEPPANKIZHANGU
Tips to make perfect Seppankizhangu Fry:
- Wash boiled seppankizhangu in tamarind water.
- Cut them into slices after boiling to cook well from inside.
- You can even add curry leaves in the oil along with spice powder for better taste.
- Make sure to cook the seppankizhangu well before adding in the oil.
- Add spice powders in the oil and mix well before adding seppankizhangu for better taste.
- Cook on medium heat to avoid burning.
Check out the video recipe here:
Here is the detailed recipe for Seppankizhangu Fry:
Take 250 gms seppankizhangu in a pressure cooker, add some water and cook for 2 whistles.
Allow the pressure cooker to release its pressure on its own. Then remove the skin and cut seppankizhangu into small slices.
Take a pan, add 3 to 4 tbsp oil. Once the oil is hot, add ½ tsp turmeric,
Then salt to taste, 1/2 tsp hing
1 tsp chilli powder and mix well in the oil.
Add boiled seppankizhangu and mix well in the oil on medium heat. Allow it to cook until it is crispy.
Serve with sambar, rasam or curd rice.
Seppankizhangu is cooked well in the pressure cooker then fried with few spice powder till they are crispy.
Ingredients
- Arbi/Seppankizhangu - 250 gms
- Chilli Powder - 1 tsp
- Turmeric - 1/2 tsp
- Hing/Asafoetida - 1/2 tsp
- Salt, to taste
- Oil for frying
Method
- Take 250 gms seppankizhangu in a pressure cooker, add some water and cook for 2 whistles.
- Allow the pressure cooker to release its pressure on its own.
- Then remove the skin and cut seppankizhangu into small slices.
- Take a pan, add 3 to 4 tbsp oil.
- Once the oil is hot, add ½ tsp turmeric, salt to taste, 1 tsp chilli powder, ½ tsp hing and mix well in the oil.
- Add boiled seppankizhangu and mix well in the oil on medium heat.
- Allow it to cook until it is crispy.
- Serve with sambar, rasam or curd rice.
Notes
1. Wash boiled seppankizhangu in tamarind water.
2. Cut them into slices after boiling to cook well from inside.
3. You can even add curry leaves in the oil along with spice powder for better taste.
4. Make sure to cook the seppankizhangu well before adding in the oil.
5. Add spice powders in the oil and mix well before adding seppankizhangu for better taste.
6. Cook on medium heat to avoid burning.
