Seppankizhangu curry or seppankizhangu roast is a south Indian accompaniment for lunch menu with rice. Step by step photos.
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.
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.
3. Slice it into thick circles. Add salt, turmeric, sambar powder 2 teaspoon of water and mix well and keep.
4. Temper with the items given under ‘to temper’ table. Add crushed garlic and give it a fry. Add onion and fry until transparent.
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.
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.
Recipe card
Seppankizhangu roast recipe
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
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.
Suganya Muralidaran
My favorite too.. Good one.. Will try it soon..
AparnaRajeshkumar
I generally do add onion and garlic for most of my curries basically i do not add this ARBI. Loved your version.
Nandita SS
Love this!! will try soon 🙂
Rapabi
Wow looks yum never addded onion and garlic..... thank u for the share and tempting us too........
Kaveri Venkatesh
Looks very tempting..did not have seppankazhangu after moving to Amsterdam.
anusha praveen
i always deep fry arbi and for this reason i never make it often. I love the addition of shallots 🙂
Hamaree Rasoi
Delicious looking arbi recipe. Excellent pics.
Deepa
Hema
Love this curry, goes very well with sambar rice..
Saman Farhan
Seems interesting. ..... must try. Thanks for sharing
sandhya sekar
my all time fav akka:)
Mrs Vaidee
Exactly the same way how my mom used to do. Prepared yesterday and simply loved it.
Unknown
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..
Muskaan A
Very nice!! We prepare the same but without onion and garlic. Good Job
shiv
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.
d][//pu
Yummy!!!