Seppankizhangu Fry – Arbi Fry

October 19, 2013 Bachelor Friendly RecipesKootu / Poriyal VarietiesNO Onion NO GarlicPotato Recipes  One comment

Seppankizhangu is a variety of potato, but with a sticky nature. This is a simple side dish for rice along with sambar,  rasam or mor kuzhambu. It is everybody’s favourite in my family. I love seppankizhangu to the core. My most fav combo is with Mor Kuzhambu. Because of its sticky nature, Chotu calls this as sticky potato. Amma tempers this Seppankizhangu fry with ajwain. It gives such a magical aroma & taste to it.

Now to the recipe…

 Seppankizhangu Fry My Magic Pan

 

Seppankizhangu Fry Ingredients:

  • Seppankizhangu – 1/2 kg
  • Carom Seeds ( Ajwain) – 1 tsp
  • Chilli Powder – 1.5 tsp
  • Turmeric Powder – 1/8th tsp
  • Besan powder – 2 tbsp
  • Salt – as needed
  • Oil – 6-7 tbsp

 

Method:

  • Wash seppankizhangu, Boil a pan with water and cook it for 20 – 25 mins. It should be soft but not mushy. Once cooked, peel the skin and slice it into round pieces. Heat pan with oil and temper with carom seeds. Carom seeds will splutter very quickly.

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  • Add the sliced pieces followed by salt, turmeric & chilli powder. Stir well so that it combines well. Fry for a while and add besan powder. Fry it for some more time or until roasted evenly stirring in intervals.

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Serve hot.

 Seppankizhangu Fry My Magic Pan

Tips:

  1. You can pressure cook seppankizhangu for 1 – 2 whistles. I prefer this way as it might turn out mushy.
  2. Chop the veggie evenly to get perfect roasting.
  3. You can marinate the sliced pieces along with the salt, chilli & turmeric powder for 10 mins and then fry too.

Linking this recipe to Nandoo’s Healthy Veg Sides & Priya’s Versatile recipes.

 

One comment to Seppankizhangu Fry – Arbi Fry

  • nandoo  says:

    thanks for linking this to my event.

    on-going event: south indian cooking

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