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Home » ACCOMPANIMENTS » Seppan kizhangu varuval recipe (Crispy arbi fry)

Seppan kizhangu varuval recipe (Crispy arbi fry)

August 23, 2012 by Raks Anand 52 Comments /

seppankizhangu+varuval+recipe
   I am sure all of us has a crave for deep fried stuffs sometimes. Seppankizhangu/ colocasia/ arbi is one perfect veggie to do varuval. It tastes divinely as accompaniment in a “full meals”🤤. Usually I make it in tawa, but this time tried deep frying. Came out very nice. Ofcourse it should come out delicious, what do you mean? Is there any deep fried eatable not delicious? 😎. I like the curry we make with this, even like it if we add it in mor kuzhambu.

seppankizhangu+varuval-recipe

Seppan kizhangu varuval recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch side dish
Prep Time: 15 mins     |  Cook time: 25 mins     |  Serves: 4

Ingredients

Colocasia / arbi/ seppankizhangu – 15


Sambar powder – 2 tsp


Salt – As needed


Turmeric – 1/4 tsp


Rice flour – 2 tsp


Corn flour – 1 tsp


Oil – For deep frying


Method

  1. Wash and pressure cook seppankizhangu with 3/4 cup of water upto 2 – 3 whistles. Peel off the skin and slit into two.
  2. 1-seppankizhangu-fry

  3. In a wide bowl/ plate, spread the kizhangu and sprinkle other ingredients except oil and mix.
  4. 2-seppankizhangu-varuval

  5. Deep fry in hot oil until both sides gets golden brown fried. Turn in between to make sure it gets cooked evenly. Drain in paper towels to get rid of excess oil.
  6. 3-colacasia-fry

Notes

  • You can add fennel powder and crushed garlic along with the ingredients.
  • You can make the same in tawa /dosa pan too.
  • While pressure cooking the arbi/seppankizhangu, make sure you pressure cook just right, otherwise, fry wont turn good if its cooked mushy. If you are keeping along with rice, keep less water. This will prevent from over cooking of the veggie.

Serve hot as accompaniment for rice. Crispy out and soft inside varuval anyone?. I took a bite as I could not resist while clicking…
crispy-seppankizhangu-fries

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Filed Under: ACCOMPANIMENTS, BACHELOR COOKING, NO ONION NO GARLIC, STARTERS Tagged With: No onion no garlic

Previous Post: « Dal palak recipe (With moong dal)
Next Post: Garlic rice recipe, How to make south Indian style garlic rice »

Reader Interactions

Comments

  1. Reshmi Mahesh

    August 23, 2012 at 3:34 am

    Crispy and delicious arbi fry…Loved the use of sambar powder..

    Reply
  2. Nithya

    August 23, 2012 at 3:37 am

    Looks delicious. We do it slightly ulta method. We fry it first to crispy brown and then sprinkle salt and chilly powder 🙂

    Reply
  3. Aarthi

    August 23, 2012 at 3:56 am

    i love this a lot..should try it sometime.

    Reply
  4. Divya Kudua

    August 23, 2012 at 4:01 am

    You said it right,any thing deep fried ought to taste good:).Haven't tasted seppankizhangu yet and I think this recipe is a great one to start:)

    Reply
  5. jeyashrisuresh

    August 23, 2012 at 4:24 am

    Very tempting fry. It has been a long time since i made this. My mom is an expert in making this. This one makes me drool as it is lunch time here.:(

    Reply
  6. Veena Theagarajan

    August 23, 2012 at 4:39 am

    crispy and yummy! I don't fry it in the oil but rest of the masala is more or less same.. You have tempted me to try out deep fry version

    Great-secret-of-life.blogspot.com

    Reply
  7. Nithu Bala

    August 23, 2012 at 5:28 am

    Wow! My Favourite. We make it in the same way.

    Reply
  8. Sandhya Raman

    August 23, 2012 at 5:50 am

    Looks yummy raks…Goes well with phulkas/parathas too by adding ajwain/carom seeds,dhaniya powder & amchur powder to the above ingredients.

    Reply
  9. Kaveri Venkatesh

    August 23, 2012 at 6:04 am

    Arbi fry looks so tempting…feel like grabbing it off the screen

    Reply
  10. Valarmathi Sanjeev

    August 23, 2012 at 6:07 am

    i love this a lot..but i wont add sambar powder instead i add chilly powder…will try adding this next time.

    Reply
  11. Nagalakshmi V

    August 23, 2012 at 7:06 am

    my mom in law makes this really well. we eat it like chips 😀

    Reply
  12. Sathya Sankar

    August 23, 2012 at 7:16 am

    Looks delicious, love anything spicy and fried for this weather!

    Appetite Treats

    Reply
  13. Hamaree Rasoi

    August 23, 2012 at 7:28 am

    Your fried version looks so appealing..noted the addition of sambar powder here. Lovely clicks

    Reply
  14. Lubna Karim

    August 23, 2012 at 7:58 am

    I never deep fried arbi….this looks simple and delectable….

    Reply
  15. Akila

    August 23, 2012 at 8:06 am

    Very yummy fry… Makes me feel hungry

    Reply
  16. Uma Ramanujam

    August 23, 2012 at 9:06 am

    🙂 I finish this in a minute. will eat like chips. Truly tempting.

    Reply
  17. Farzana Nazir

    August 23, 2012 at 10:00 am

    Will def try this too tempting

    Reply
  18. faseela

    August 23, 2012 at 10:21 am

    really yummy n lovely arbi fry….

    Reply
  19. Premalatha Aravindhan

    August 23, 2012 at 12:45 pm

    wow very tempting,pls pass them:)

    Reply
  20. Pavithra Elangovan

    August 23, 2012 at 12:46 pm

    I do in same way, except sambar powder i add different spices. Some time I deep fry then add salt and chilli powder. Love both the ways , now I am craving seeing ur pictures.

    Reply
  21. Archana Kumar

    August 23, 2012 at 1:42 pm

    Oooh, love this – its my favourite. My mil makes it this way, I tend to shallow fry.

    Reply
  22. Laavanya

    August 23, 2012 at 1:57 pm

    My mom makes this deep fried version which is my favorite…. from the time i was a kid. I make the baked version as a trade-off 🙂
    Such beautiful pictures Raks.

    Reply
  23. Lena Rashmin Raj

    August 23, 2012 at 2:29 pm

    WOWW…. IM DROOLING HERE.. 🙂 fstsnap is amazing 🙂

    Reply
  24. suhaina aji

    August 23, 2012 at 5:22 pm

    wow..looks super yummy..SLurp…i will try iot next time.

    Reply
  25. Subi

    August 23, 2012 at 7:24 pm

    Like all your recipes.. I've tried many of them and it turned out very well.. Thanks.. You are a great cook and an excellent photographer..great going Raks.. looking forward for more recipes from you..

    Reply
  26. Sangeetha

    August 23, 2012 at 8:12 pm

    looks very tempting…will try it for sure but will toast it in tawa 😉

    Reply
  27. Home Cooked Oriya Food

    August 23, 2012 at 10:54 pm

    looks yum!

    Reply
  28. runnergirlinthekitchen.blogspot.com

    August 24, 2012 at 1:42 am

    Never tried it deep fry, but love arbi!

    Reply
  29. jeevitha Giridharan

    August 24, 2012 at 3:13 am

    After seeing these pics,am nw craving 2 eat those arbi.
    But I've nvr tried d deep fried version-these golden arbi's looks great!!
    I used 2 add half a teaspoon ginger garlic paste which gives a nice flavour.

    Reply
  30. Anonymous

    August 24, 2012 at 6:00 am

    very nice raji..

    Sowmya

    Reply
  31. radha

    August 24, 2012 at 9:42 am

    I boil it along with a little tamarind so that if the itchy quality that this vegetable sometimes has is removed… I am not sure it sounds right, but I think you know what I mean!!

    Reply
  32. Bharathy

    August 24, 2012 at 12:49 pm

    My husband LOVES this! but whenever I make this its becomes itchy in the throat 🙁

    Seppankizhangu Toast looks del!! 🙂

    Reply
  33. RAKS KITCHEN

    August 24, 2012 at 12:56 pm

    radha, bharathy, this one will not be itchy, thats different one – senai kizhangu only will be itchy.:) this one is different 🙂

    Reply
  34. Priya

    August 24, 2012 at 6:24 pm

    I want to finish those irresistible fries,tempting..

    Reply
  35. Anonymous

    August 25, 2012 at 10:26 am

    Wow, that looks really good!

    Reply
  36. Shobha Kamath

    August 25, 2012 at 4:20 pm

    Looks delicious and mouth-watering! Ideal snack during the monsoon season.

    Reply
  37. Sanoli Ghosh

    August 25, 2012 at 6:31 pm

    Just awesome! Love the way you made it. Very crispy and tempting.

    Reply
  38. sowmya's creative saga

    August 26, 2012 at 1:38 pm

    My hubby loves this..I try to make it well..not tried deep frying though…I shallow fry it …but of course needs a lot of oil..

    Reply
  39. Follow foodie

    August 26, 2012 at 10:24 pm

    Nice Clicks! Tempting!
    Looks yum!
    Follow foodiee

    Reply
  40. Sharmilee! :)

    August 27, 2012 at 2:00 pm

    This is my fav anytime…can have it even as such 🙂 First click makes me drooolll

    Reply
  41. sowji

    August 28, 2012 at 3:44 am

    This comment has been removed by the author.

    Reply
  42. Srijayan Iyer

    August 28, 2012 at 6:43 pm

    Hi, i make this in volk with a table spoon more oil than usual with same ingrediants as u mentioned. Tastes excellent with rasam.

    Reply
  43. Vanamala Hebbar

    August 30, 2012 at 4:39 pm

    Nice one…

    Reply
  44. Yasmeen Basheer

    October 2, 2012 at 11:10 am

    Does it get tender by just frying or does it need to be boiled first?Looks yummy must try it sometime soon

    Reply
  45. RAKS KITCHEN

    October 2, 2012 at 11:10 am

    I first cook it then only fry it

    Reply
  46. Shipra Verma Bagai

    March 26, 2013 at 1:49 am

    Hi Raks, is there any sustitute for rice flour ? and can dat substitute be used in fried ladies finger as well ? Thanks 🙂

    Reply
  47. RAKS KITCHEN

    March 26, 2013 at 2:03 am

    You can try using Besan flour and see. But do not skip corn glour.

    Reply
  48. VijiJayaKkjvg

    July 11, 2013 at 12:41 pm

    Hai iam VijiJayaKkjvg from chennai.i came to know about your site through jeyasrikitchen .wow! There are so many s implement. Sout h indian varaiites in your recepie index.good job.

    Reply
  49. Sathya Priya

    November 11, 2013 at 1:38 am

    Lovely fry raji and nice clicks of course.I used to do with the same ingredients .But i will not fry it.Just pan roasting it.

    Reply
  50. nagamani seshadri

    November 11, 2013 at 1:38 am

    hai, iam nagamani from pondy. all ur menus are very super. we r waiting for ur next lunch receipe be quick. thanks for ur receipes.

    Reply
  51. nagamani seshadri

    November 11, 2013 at 1:38 am

    i try this receipe, its simply super. combination is great.

    Reply
  52. Appudhl Patil

    December 11, 2015 at 11:13 am

    nice food

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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