Seppankizhangu varuval or crispy arbi fries is a snack by itself but often we serve as a part of south Indian lunch. This is deep fried version, not stir fry.
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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.
Of course 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.
Top tip
One thing I initially struggled while cooking seppankizhangu aka arbi is to get it right without over cooking or under cooking.
Overcooking makes it mushy while undercooking will make it difficult for peeling the skin off.
Here are couple of ways to cook seppankizhangu:
- Take a small pressure cooker, place seppankizhangu (cleaned) in it. Fill water enough to immerse all of it. Add generous rock salt and pressure cook for 1 whistle in medium flame. Let pressure release by itself, then open the cooker. Drain water immediately, wash with tap water and then cool to peel.
- Second method, is pot in pot method, with just a little water. Place in a vessel (sometimes while cooking rice in pot in pot method, I keep a plate over rice vessel to close it. Place the cleaned arbi over it, add little water and sprinkle some salt over it. Pressure cook for 4 whistles or the regular timing.
Method
- Wash and pressure cook seppankizhangu with ¾ cup of water, little salt for a whistle. Peel off the skin and slit into two.
2. In a wide bowl/ plate, spread the kizhangu and sprinkle other ingredients except oil and mix.
3. 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.
Serve hot as accompaniment for rice. Crispy out and soft inside varuval anyone?. I took a bite as I could not resist while clicking…
Recipe card
seppankizhangu varuval
Ingredients
- 15 Seppankizhangu Colocasia / arbi
- 2 teaspoon Sambar powder
- Salt
- ¼ teaspoon Turmeric
- 2 teaspoon Rice flour
- 1 teaspoon Corn flour
- Oil for deep frying
Instructions
- Wash and pressure cook seppankizhangu with ¾ cup of water, little salt for a whistle. Peel off the skin and slit into two.
- In a wide bowl/ plate, spread the kizhangu and sprinkle other ingredients except oil and mix.
- 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.
Notes
- You can add fennel powder and crushed garlic along with the ingredients and 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.
Reshmi Mahesh
Crispy and delicious arbi fry...Loved the use of sambar powder..
Nithya
Looks delicious. We do it slightly ulta method. We fry it first to crispy brown and then sprinkle salt and chilly powder 🙂
Aarthi
i love this a lot..should try it sometime.
Divya Kudua
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:)
jeyashrisuresh
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.:(
Veena Theagarajan
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
Nithu Bala
Wow! My Favourite. We make it in the same way.
Sandhya Raman
Looks yummy raks...Goes well with phulkas/parathas too by adding ajwain/carom seeds,dhaniya powder & amchur powder to the above ingredients.
Kaveri Venkatesh
Arbi fry looks so tempting...feel like grabbing it off the screen
Valarmathi Sanjeev
i love this a lot..but i wont add sambar powder instead i add chilly powder...will try adding this next time.
Nagalakshmi V
my mom in law makes this really well. we eat it like chips 😀
Sathya Sankar
Looks delicious, love anything spicy and fried for this weather!
Appetite Treats
Hamaree Rasoi
Your fried version looks so appealing..noted the addition of sambar powder here. Lovely clicks
Lubna Karim
I never deep fried arbi....this looks simple and delectable....
Akila
Very yummy fry... Makes me feel hungry
Uma Ramanujam
🙂 I finish this in a minute. will eat like chips. Truly tempting.
Farzana Nazir
Will def try this too tempting
faseela
really yummy n lovely arbi fry....
Premalatha Aravindhan
wow very tempting,pls pass them:)
Pavithra Elangovan
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.
Archana Kumar
Oooh, love this - its my favourite. My mil makes it this way, I tend to shallow fry.
Laavanya
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.
Lena Rashmin Raj
WOWW.... IM DROOLING HERE.. 🙂 fstsnap is amazing 🙂
suhaina aji
wow..looks super yummy..SLurp...i will try iot next time.
Subi
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..
Sangeetha
looks very tempting...will try it for sure but will toast it in tawa 😉
Home Cooked Oriya Food
looks yum!
runnergirlinthekitchen.blogspot.com
Never tried it deep fry, but love arbi!
jeevitha Giridharan
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.
Anonymous
very nice raji..
Sowmya
radha
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!!
Bharathy
My husband LOVES this! but whenever I make this its becomes itchy in the throat 🙁
Seppankizhangu Toast looks del!! 🙂
RAKS KITCHEN
radha, bharathy, this one will not be itchy, thats different one - senai kizhangu only will be itchy.:) this one is different 🙂
Priya
I want to finish those irresistible fries,tempting..
Anonymous
Wow, that looks really good!
Shobha Kamath
Looks delicious and mouth-watering! Ideal snack during the monsoon season.
Sanoli Ghosh
Just awesome! Love the way you made it. Very crispy and tempting.
sowmya's creative saga
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..
Follow foodie
Nice Clicks! Tempting!
Looks yum!
Follow foodiee
Sharmilee! :)
This is my fav anytime...can have it even as such 🙂 First click makes me drooolll
sowji
This comment has been removed by the author.
Srijayan Iyer
Hi, i make this in volk with a table spoon more oil than usual with same ingrediants as u mentioned. Tastes excellent with rasam.
Vanamala Hebbar
Nice one...
Yasmeen Basheer
Does it get tender by just frying or does it need to be boiled first?Looks yummy must try it sometime soon
RAKS KITCHEN
I first cook it then only fry it
Shipra Verma Bagai
Hi Raks, is there any sustitute for rice flour ? and can dat substitute be used in fried ladies finger as well ? Thanks 🙂
RAKS KITCHEN
You can try using Besan flour and see. But do not skip corn glour.
VijiJayaKkjvg
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.
Sathya Priya
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.
nagamani seshadri
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.
nagamani seshadri
i try this receipe, its simply super. combination is great.
Appudhl Patil
nice food