Arbi Fry/Seppankizhangu Varuval

Prep Time: 15 mins | Cook Time: 15 – 20 mins | Serves: 2

I’m back with a simple yet tasty recipe that goes well with Plain Rice/Rasam/Sambar or even a simple Curd Rice. I love Arbi/Arvi/Seppankizhangu fry very much. After getting married, I learned that my husband is not a very big fan of Arbi. I once tried it without knowing this and it was a big flop as usual. It’s because I over cooked the vegetable and it turned out to be so mushy. After that I stopped buying Arbi and its been a while since I tried it. I was talking with my friend Nandhiinee about my blog and asked her if she has any recipes to post as a guest recipe on my blog. She was little hesitant and told me that all her recipes were simple and if it was ok to share. I said ok that’s not a problem. As a beginner into the blogging world I thought its ok to share simple recipes also. I felt it may help any people who is learning to cook. So, I asked her to go ahead and share the recipe. I got to try this recipe at home recently and it was so yummy and glad that my hubby and my little one loved it. She was asking it for more thinking it was Potato fry. So, lets get started.

 Ingredients

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)

Method

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.

Notes

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.