Seppankizhangu varuval or Cheppankizhangu fry or senaikizhangu fry, as many names as it holds, the simple yet tasty Arbi roast recipe with pictures and video.
Arbi roast is a very popular dish in Tamil Nadu, called seppankizhangu roast and a perfect combination of sambar rice, rasam rice, and curd rice. Also a perfect side dish for lunch box variety rice items like Tomato rice,
Simple pulao, and lemon rice.
Most importantly, I would like to mention a few words about the method we follow here. Unlike potato fry, we can’t just roast these Arbi pieces directly in a pan. In my experience, I have tried to make directly without boiling first. But we had a very itchy tongue and throat one whole day which was so irritating.
Moreover, just pressure cooking for a whistle or two will save you lots of time and effort to bring the roasted effect. If you have never tried it before please give it a try once and you will fall in love with this delicious finger-licking side dish.
Arbi roast | Seppankizhangu varuval | Cheppankizhangu fry recipe
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Arbi roast | Seppankizhangu varuval | Cheppankizhangu fry recipe
Ingredients
- Ingredients:
- 6-8 arbi (seppankizhangu)
- 3 tbsp oil
- ½ tsp mustard
- ½ tsp cumin
- 1 tsp urad dal
- 1 sprig curry leaves
- ¼ tsp turmeric powder
- ¾ tsp chilli powder
- ½ tsp sambar powder
- Salt (as per taste)
- 1 pinch asafoetida
Instructions
Preparation:
- Clean the kizhangu pieces with skin thoroughly. Use running water to clean the soil.
- Now take them in a pressure cooker and fill up with water just to immerse them fully.
- Pressure cook exactly for two whistles on high. Be careful not to overcook Arbi. At the same time, one whistle is not enough according to me to cook the seppankizhangu properly.
- Release the pressure and drain the water completely.
- When the kizhangu pieces are warm enough to handle, peel the skins.
- Wash the pieces again in drinking water to remove the soil and dirt from the skins while peeling.
- Quickly pat dry the wet pieces using a cotton cloth. There shouldn't be any moisture left out.
- Now cut them off into thin slices. You can see the firm white inner part of the Arbi pieces which means they are cooked but not overcooked. Now they are ready to be roasted.
Recipe:
- Heat oil in a flat pan, season with mustard and cumin seeds.
- Allow them to crackle and add urad dal with few curry leaves.
- Fry them to golden brown color.
- Add the boiled and chopped Arbi pieces.
- Also, add the spice powders as per your choice. I prefer to add just turmeric powder, chilli powder, salt and some sambar powder for flavor.
- Mix everything very well properly by sauteing at least for two minutes.
- Now let them get roasted in the open pan for a few minutes.
- Stir occasionally and fry them until you get a nice roasted effect.
- It took around 10-12 minutes for me for seven number of Cheppankizhangu pieces.
- Since we boiled the pieces already, roast until you get the crispness you desire.
Video
Notes
1) First of all, boiling the seppankizhangu pieces to the correct texture is very important. Overcooking will definitely make the roast soft and may take more time to get roasted.
2) And regarding the masala powders, definitely, you can use any spice powder as you like. I used the usual chilli, sambar and turmeric powders. You can also use garam masala or chat masala and pepper powder for North Indian touch.
Nutrition
Preparation:
- Clean the kizhangu pieces with skin thoroughly. Use running water to clean the soil.
- Now take Arbis in a pressure cooker (fill with water just to immerse them fully).
- Pressure cook exactly for two whistles on high. Be careful not to overcook Arbi. At the same time, one whistle is not enough according to me to cook the seppankizhangu properly.
- Release the pressure and drain the water completely.
- When the kizhangu pieces are warm enough to handle, peel the skins.
- Wash the pieces again in drinking water to remove the soil and dirt from the skins while peeling.
- Quickly pat dry the wet pieces using a cotton cloth. There shouldn’t be any moisture left out.
- Now cut them off into thin slices. You can see the firm white inner part of the Arbi pieces which means they are cooked but not overcooked. Now they are ready to be roasted.
Recipe:
- Heat oil in a flat pan, season with mustard and cumin seeds. Allow them to crackle and add urad dal with few curry leaves.
- Fry them to golden brown color and add the Arbi pieces.
- Also, add the spice powders as per your choice. I prefer to add just turmeric powder, chilli powder, salt and some sambar powder for flavor.
- Mix everything very well by sauteing at least for two minutes.
- Add some asafoetida and let them get roasted in the open pan for a few minutes.
- Stir occasionally and fry them until you get a nice roasted effect. It took around 10-12 minutes for me to get roasted texture.
- Since we boiled the pieces already, roast until you get the crispness you desire.
Tips:
1) First of all, boiling the seppankizhangu pieces to the correct texture is very important. Overcooking will definitely make the roast soft and may take more time to get roasted.
2) And regarding the masala powders, definitely, you can use any spice powder as you like. I used the usual chilli, sambar and turmeric powders. You can also use garam masala or chat masala and pepper powder for a North Indian touch.
3) Finally, please note that the kizhangu pieces should be dry completely before cutting and adding them into the pan for roasting. Any moisture left with the pieces will make the frying bit soggy.
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