My Mom always use this Cheppankizhangu for making Morekuzhambu and she never made this fry. One of my friend Gomathi, she used to bring this for lunch with lemon rice to school and I thought it is potato. But obviously it is totally different from inside and whenever I ask her about this cheppankizhangu she could not give me a correct answer. Somewhere I have tasted this fry with sambar rice and there I found the name of this vegetable 😅 Its been long time am thinking of posting this fry / toast and today I could do it👍 We all liked this super crispy fry and it was very yummy with Sambar , Rasam as well with curd rice. This vegetable can cause intense discomfort in the throat like itchiness that's the reason why we are cook and then fried . Seppankizhangu has lot of health benefits like, it controls blood sugar, rich in fiber, good for heart, improves blood circulation and good for skin.
INGREDIENTS:
Arbi - 10 to 15
Oil - for deep frying
Salt - to taste
TO TEMPER:
Oil - 2 tsp
Cumin seeds - 1 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Fennel powder - 1 tsp
Asafoetida - 1/4 tsp
HOW TO MAKE:
Wash & pressure cook arbi along with enough water. Allow one whistle and not more that (More whishtles make arbi mushy). Allow to cooled down, peel the skin and cut into pieces in any shape. I have cut as circle. Heat oil in a Kadai and fry arbi pieces. Fry them till golden brown and drain on the paper towel to remove excess oil.
Heat 2 tsp of oil in a pan add cumin seeds, fennel powder and asafoetida. Saute them for a min.
Add fried arbi along with needed salt and mix them well. Cook for 2 to 3 mins in the medium flame and garnish with curry leaves.
TIPS:
Same method can be followed for Senai kizhangu, karunai kizhangu & potato as well.
Adding fennel seeds powder gives an nice aroma and instead fennel seeds garam masala can be added too.
Comments
Post a Comment