Arbi Fry

Arbi Fry/Seppankizhangu Varuval

Prep Time: 15 mins | Cook Time: 15 – 20 mins | Serves: 2 | Author: Mrs. Nandhiinee


Arbi/Seppankizhangu – 1 lb or 10 pieces
Chilli Powder – 1/2 tbsp
Turmeric Powder – 1/4 tsp
Corn Flour/Corn Starch – 2 tbsp
Salt – as needed

To Temper

Oil – 4 tbsp
Mustard seeds – 1 tsp
Curry leaves – 1 spring (Optional)


  1. Pressure cook Arbi/Seppankizhangu for 2 whistles. Once cooked let the pressure release naturally.
  2. Peel the skin and cut it into medium sized pieces.
  3. Coat the pieces with chilli powder, corn flour and salt.
  4. Heat oil in a pan. Add mustard seeds and allow it to splutter. Now add curry leaves and give a quick stir.
  5. Add the Arbi and fry until golden brown.
  6. Serve warm with Rice, Rasam/Sambar or even with curd rice.


  1. If in case you feel the Arbi is over cooked. Keep it in refrigerator for sometime and then cut it into pieces.
  2. You can also add 1 or 2 tablespoon of rice flour along with corn flour for extra crispiness.
  3. You can also deep fry instead of shallow frying.
  4. Increase or decrease chilli powder to suit your preferences.

3 Comments Add yours

  1. Rohini, this looks lovely. My husband on the other hand, loves arbi a lot. In fact both of us. Loved the recipe.


    1. Thank you so much Vidya. I love Arbi a lot as well. I’m trying this recipe almost after 4 years 🙂


  2. mistimaan says:

    Looks tasty


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