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Seppankizhangu Roast in Traditional Style | Colocasia Masala Fry

Seppankizhangu Curry is one of the easy to make Simple lunch side dish which is crispy on the outer side and soft on the inner side.  Seppankizhangu roast is a good combo for Sambar rice, rasam, puliyodharai and curd rice. Try this Arbi roast and enjoy.

Click here to view more varuvals and curries for lunch side dish.

Seppankizhangu Roast in Traditional Style

Ingredients for making Seppankizhangu Varuval

Colocasia / arbi/ seppankizhangu - 1/2 kg.
Chopped onions - 1 cup
Chopped Garlic - 2 tbsp.
Coriander powder - 1 tsp.
Chilli powder - 1 tsp.
Sambar powder - 1 tsp.
Salt as required.
A pinch of Turmeric powder
Oil For frying.

Method for making Seppankizhangu Varuval

1. Wash the seppankizhangu with water to remove all the dirts,

2. Pressure cook them for 1 - 2 whistles by adding enough water.

3. Peel the outer skin and cut them into small pieces.

4. Heat oil in a kadai splutter the mustard seeds and then add the urad dal and curry leaves.

5. Add the chopped onions and garlic and saute well.

6. Add the red chilli powder, coriander powder, turmeric powder, salt and sambar powder and mix well. 

7. Add the Seppankizhangu pieces and mix well. Cook in a low flame till the kizhangu becomes crispy and is fully roasted. You can add oil around the sides as and when required.

Serve this hot as accompaniment for any south Indian rice. Goes well with Milagai killi sambar and paruppu keerai.

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