Oh just one thing. If you are like me and used to turn down cheppankizhangu because its too “slimy” then this dish will make you rethink. Well, its fried, that’s a no-brainer but apart from that, it also brings out the unique flavour this tuber has.
What you need to make the Seppankizhangu Fry (apart from a mother-in-law who cooks this for you and waits patiently while you click pictures at every step)
500gm cheppankizhangu / arbi/ colocasia / chembu
5 tbsp (more or less) rice flour
1 tbsp besan / kadala maavu / gram flour (optional – you can also use rava / semolina instead)
2 tsp red chilli powder
A generous pinch of turmeric powder
A generous pinch of asafoetida / perungaayam / hing
Salt to taste
Oil to deep fry
Let’s get started. Here’s how to make the Seppankizhangu Varuval:
1. Wash and boil the Cheppankizhangu in enough water to cover it for about 10-12 mins until it is cooked but not mushy. Its better not to pressure cook to avoid over-cooking.
2. Cool. Yes, you also need a little patience to make this dish. That’s why my mom-in-law made it while I just watched her, snacking on murukku and clicking pictues like its going out of fashion.
3. Once cooled, peel and cut into small, bite-sized pieces that are of the same size more or less. This is so that when you fry the stuff, it gets cooked uniformly.
4. Throw in the rice flour, besan if using, chilli powder, salt, hing and turmeric and toss until well coated. Set aside for 10-15 mins while you heat up the oil for deep drying.
5. Once the oil is hot enough, fry a few pieces at a time until golden brown.
If there’s any left after your initial snacking, you can serve with rice and mor kozhambu / moru kachiyathu. I’m told its a good combination.
Thats our fav fry!! MIL deep fries it, but I freak out at the idea 😉 Pics are lovely!!
Looks delicious, i m not a regular eater of colocasia, infact recently i tasted it for the first time and loved it 🙂
I have never seen/had a fried version of arbi..deep-fried=tasty,so got to try!!
It's an all time favorite in our household. Looks divine.
No wonder your posts are far apart now – someone is being busy eating murukku from India and sitting back and eating mother-in-law's cooking! Lucky you! I love love love sepangkizhangu fry…one of my favs..and just like you I eat it out of the pan while cooking..most of it..by the time I get to the real food, I'm already full. These look delectable!
wow, look at that, I'm already drooling, great color, looks delicious
I make this only rarely but dunk it in buttermilk for a while to get rid of that itch later. Makes them slimy and soggy and it's an effort to get them dry again. This is a nice recipe.
Nags,
I love them too. But they don't like me, causing itching while pealing their skin. Picture speaks a lot. Nice, Cheppankizhangu fry.
My all time fav….Looks yummy and delicious.
Hi …this is surely a good one!! BACK IN PUNJAB WHEN I WAS THERE MANY YEARS AGO …WE USE TO MAKE THIS INTO SUBZI ….DEEP FRY AND THEN MAKE SUBZI ..THIS WAY IS GOOD ALSO keep more coming !!