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    Home » Recipes » Bachelor Cooking

    Seppankizhangu curry recipe | seppankizhangu roast

    December 5, 2013 by Raks Anand 15 Comments / Jump to Recipe

    Seppankizhangu curry or seppankizhangu roast is a south Indian accompaniment for lunch menu with rice. Step by step photos.

    seppankizhangu roast curry

    This is a simple curry / roast I make with seppankizhangu / Arbi. In-fact, my routine recipe I make whenever I get seppankizhangu, make rarely varuval – make it in tawa rather.

    I love this vegetable a lot, whatever I make with it. I love it in mor kuzhambu too.

    But his one is easier for me so make it always and a family favorite as well as very simple and easy to make.

    I make it mostly when I want to keep it simple. Just same as potato curry, but I add crushed garlic while tempering to balance the gastric properties.

    When I posted this in my lunch menu series - in my thalai vazhai ilai sappadu, few requested for the recipe. So thought of posting this simple one today.

    seppankizhangu arbi curry

    Instructions

    1. Wash arbi well, pour water just to immerse. Pressure cook for 3 whistles. Once pressure is released, wash with water to cool down and peel off the skin.
    2. My mom in law adds some salt while cooking, it prevents arbi from getting mashed.
    1-pressure-cook

    3. Slice it into thick circles. Add salt, turmeric, sambar powder 2 teaspoon of water and mix well and keep.

    2-fry-onions

    4. Temper with the items given under ‘to temper’ table. Add crushed garlic and give it a fry. Add onion and fry until transparent.

    3-mix

    5. Add the seppankizhangu and fry in medium flame and turn now and then in regular intervals to ensure even browning. Drizzle some more oil if its too dry.

    4-fry

    Notes

    • You can skip garlic, but it's good for neutralising the gastric effects.
    • Top with a teaspoon of coconut oil towards end for extra flavour.
    • You can replace sambar powder with red chilli powder too.
    • I have took 8 big arbis, if small, adjust the count accordingly.

    Enjoy with hot rice and sambar. I made today for lunch with vendakkai sambar.

    seppankizhangu roast
    seppankizhangu roast

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    seppankizhangu roast curry
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    Seppankizhangu roast recipe

    Seppankizhangu curry or seppan kizhangu roast is a south Indian accompaniment for lunch menu with rice. Step by step photos for beginners.
    Course Side Dish
    Cuisine Indian, South Indian
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings 4 people
    Cup measurements

    Ingredients

    • 8 Seppankizhangu
    • 1 Onion
    • 2 flakes Garlic
    • 1 teaspoon Sambar powder
    • ⅛ teaspoon Turmeric powder
    • Salt

    To temper

    • 1 tablespoon Oil
    • ½ teaspoon Mustard
    • 1 teaspoon Urad dal
    • 1 sprig Curry leaves
    Prevent your screen from going dark

    Instructions

    • Wash arbi well, pour water just to immerse.
    • Pressure cook for 3 whistles. Once pressure is released, wash with water to cool down and peel off the skin.
    • My mom in law adds some salt while cooking, it prevents arbi from getting mashed.
    • Slice it into thick circles. Add salt, turmeric, sambar powder 2 teaspoon of water and mix well and keep.
    • Temper with the items given under ‘to temper’ table.
    • Add crushed garlic and give it a fry. Add onion and fry until transparent.
    • Add the seppankizhangu and fry in medium flame and turn now and then in regular intervals to ensure even browning.
    • Drizzle some more oil if its too dry.

    Notes

    • You can skip garlic, but it's good for neutralising the gastric effects.
    • Top with a teaspoon of coconut oil towards end for extra flavour.
    • Replace sambar powder with red chilli powder too.
    • I have took 8 big seppankizhangu, if small, adjust the count accordingly.
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    Reader Interactions

    Comments

    1. Suganya Muralidaran

      December 05, 2013 at 8:26 am

      My favorite too.. Good one.. Will try it soon..

      Reply
    2. AparnaRajeshkumar

      December 05, 2013 at 8:31 am

      I generally do add onion and garlic for most of my curries basically i do not add this ARBI. Loved your version.

      Reply
    3. Nandita SS

      December 05, 2013 at 8:36 am

      Love this!! will try soon 🙂

      Reply
    4. Rapabi

      December 05, 2013 at 9:05 am

      Wow looks yum never addded onion and garlic..... thank u for the share and tempting us too........

      Reply
    5. Kaveri Venkatesh

      December 05, 2013 at 11:10 am

      Looks very tempting..did not have seppankazhangu after moving to Amsterdam.

      Reply
    6. anusha praveen

      December 05, 2013 at 11:28 am

      i always deep fry arbi and for this reason i never make it often. I love the addition of shallots 🙂

      Reply
    7. Hamaree Rasoi

      December 05, 2013 at 4:58 pm

      Delicious looking arbi recipe. Excellent pics.
      Deepa

      Reply
    8. Hema

      December 05, 2013 at 5:15 pm

      Love this curry, goes very well with sambar rice..

      Reply
    9. Saman Farhan

      December 05, 2013 at 5:34 pm

      Seems interesting. ..... must try. Thanks for sharing

      Reply
    10. sandhya sekar

      December 06, 2013 at 10:20 am

      my all time fav akka:)

      Reply
    11. Mrs Vaidee

      December 06, 2013 at 1:13 pm

      Exactly the same way how my mom used to do. Prepared yesterday and simply loved it.

      Reply
    12. Unknown

      December 09, 2013 at 10:38 am

      Nice.. If you wish to edit. The vegetable is called Arvi. However unaware if its know as arbi in your town. If so, i apologize..

      Reply
    13. Muskaan A

      December 13, 2013 at 1:42 pm

      Very nice!! We prepare the same but without onion and garlic. Good Job

      Reply
    14. shiv

      December 12, 2017 at 1:32 am

      It is a simple roast with lots of curry leaves.garlic and onion is unneccessary making flavour and taste something else..infact this penchant for using garlic in south Indian vegetable cooking spoils it.

      Reply
    15. d][//pu

      December 18, 2018 at 10:20 pm

      Yummy!!!

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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