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.

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.

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.