This is a simple masiyal make with seppangkizhangu or Arbi. My mom makes more kuzhambu and fry whenever she get this seppangkizhangu. I have posted seppankizhangu fry and this time I am bringing seppangkizhangu masiyal. This is very easy to make and and this masiyal well go with rice and especially with rasam. This is one of my favourite masiyal which my grandma makes.
INGREDIENTS:
Seppankizhangu / Arbi - 5 to 6
Onion - 1 finely chopped
Green chillies - 2
Turmeric powder - 1/4 tsp
Salt - as needed
To temper:
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1 tsp
Hing / Asafoetida - a pinch
HOW TO MAKE:
Wash seppankizhangu well and pressure cook for 2 to 3 whistles. Preferred 3 whistles. Once the steam released wash well with water and allow to cool down. Peel the skin and mash well with whisk.
Heat oil in kadai splutter mustard seeds, add urad dhal and hing. Let urad dhal turn into golden brown and add finely chopped onion. Add chopped green chillies. Fry onion until turn into transparent. Add turmeric powder and blend well.
Fry it until the raw flavour of turmeric goes. Add needed salt Add mashed arbi and blend well with spatula. Let the masala mix well with arbi and cook for 3 to 4 mins. Add lemon juice and mix well. Turn off the stove.
Arbi masiyal is ready. Serve with Sambar, rasam rice and also can also be eat with only rice.
TIPS;
Do not add water. If you want little liquid consistency then add little water.
Add salt once added the onion. Adding salt after adding the kizhangu will not mix properly.
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