Seppankizhangu pepper fry | Arbi pepper fry | Milagu masala – A simple pepper fry made using colocasia | arbi | seppankizhangu in Tamil. Recipe with full video and tips on how to cook Seppankizhangu perfectly.
Seppankizhangu | arbi or colocasia in English is one of the rare vegetables I cook in my kitchen. Though I like it, others in the family don’t prefer this much. So I cook this rarely. My mom makes it very yum and it is one of my most favorite ones during my childhood days. Or neighbour aunty used to make this version of seppankizhangu roast and as kids, we used to love this a lot.
It used to be the deep-fried version but I made it in a Tawa fry style only. The roast turned out very well and took me back to my childhood days. The same you can do it with yam | suran, raw banana or potato too.
Usually, it is a bit tricky to cook Arbi | seppankizhangu as it tends to cook very fast and gets mashed. This method I am using for many years and works very perfectly. Very long back I have posted this tip on Instagram and it was tried by many readers. If you are using a pressure cooker, just wash the arbi and put this in a vessel. Cover the vessel with a plate and keep it inside the cooker. Do not add any water into the arbi vessel, just washing is enough.
Don’t forget to add water to the cooker. The key points are, do not to add water to the arbi and cover it with a lid. Even you can keep rice also in the same cooker in another vessel and pressure cook it for 4 whistles.
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Seppankizhangu pepper fry
Seppankizhangu pepper fry
Ingredients
- 5 big pieces Seppankizhangu | arbi
- Salt as needed
- 2 tbsp oil
- ½ tsp mustard seeds
- Few curry leaves
For masala
- 1 tsp pepper
- 1 tsp cumin seeds
- ½ tsp fennel seeds | sombu
- 1 – 2 tsp sambar powder
- ½ tsp turmeric powder
- 5 cloves garlic
- A small piece ginger
- 2 pinches asafoetida
Instructions
- Wash the seppankizhangu | arbi well and place it inside a vessel.
- Do not add water into the seppankizhangu.
- Cover and this pressure cook this for 3-4 whistles.
- You can keep your rice and dal also along with this in the same cooker.
- Since we are not adding any water into the washed seppankizhangu, this will not get mashed.
- Remember to add water in the pressure cooker but not in the vessel inside.
- Always cover the vessel and keep.
- But if you cook it directly into the cooker by adding water, then one whistle is fine.
Let us make the masala for the seppankizhangu pepper fry.
- In a mixie jar add the pepper, cumin, fennel seeds, ginger, garlic, sambar powder and turmeric powder.
- Add 1-2 tbsp water and grind this into a coarse paste.
- Meanwhile once the pressure is released from the cooker, take out the cooked arbis and cool it by adding water to this.
- Take out the skin
- Cut them into roundels or cut diagonally.
- Transfer it to a plate and add the ground masala.
- Add salt to this.
- Mix well gently and evenly and marinate this for 20 minutes.
- You can keep this inside the fridge or freezer.
- After 20 minutes, heat a pan and add oil, mustard seeds and curry leaves.
- Once the mustard seeds splutter, add the marinated seppankizhangu to this.
- Gently mix and stir in between.
- Let this cook for 10-12 minutes, till it becomes slightly crisp on both sides.
- Alternatively, you can deep fry this too.
- Switch off the stove and drizzle ½ tsp of coconut oil
- This step is optional. I personally love this, so I added.
- Serve with any rice of your choice.
- We had this with Tomato rice | Thakkali sadam.
Video
Notes
2. Instead of sambar powder you can add red chili powder too.
3. Seppenkizhangu pepper fry | arbi masala pairs well with sambar, rasam and variety rice too.
- Wash the seppankizhangu | arbi well and place it inside a vessel.
- Do not add water into the seppankizhangu.
- Cover and this pressure cook this for 3-4 whistles.
- You can also keep your rice and dal also along with this in the same cooker.
- Since we are not adding any water into the washed seppankizhangu, this will not get mashed.
- Remember to add water in the pressure cooker but not in the vessel inside.
- Always cover the vessel and keep.
- But if you cook it directly into the cooker by adding water, then one whistle is fine.
- Let us make the masala for the seppankizhangu pepper fry.
- In a mixie jar add the pepper, cumin, fennel seeds, ginger, garlic, sambar powder and turmeric powder.
- Add 1-2 tbsp water and grind this into a coarse paste.
- Meanwhile once the pressure is released from the cooker, take out the cooked arbis and cool it by adding water to this.
- Take out the skin.
- Cut them into roundels or cut diagonally.
- Transfer it to a plate and add the ground masala.
- Add salt to this.
- Mix well gently and evenly and marinate this for 20 minutes.
- You can keep this inside the fridge or freezer.
- After 20 minutes, heat a pan and add oil, mustard seeds and curry leaves.
- Once the mustard seeds splutter, add the marinated seppankizhangu to this.
- Gently mix and stir in between.
- Let this cook for 10-12 minutes, till it becomes slightly crisp on both sides.
- Alternatively, you can deep fry this too.
- Switch off the stove and drizzle ½ tsp of coconut oil
- This step is optional. I personally love this, so I added.
- Serve with any rice of your choice.
Notes:
- If cooking the arbi in open pot, ensure not to overcook this.
- Instead of sambar powder you can add red chili powder too.
- Seppenkizhangu pepper fry | arbi masala pairs well with sambar, rasam and variety rice too.
