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.
Looks delicious and I am sure it tastes good too.Nice click.
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 !!
Nags,
I love them too. But they don't like me, causing itching while pealing their skin. Picture speaks a lot. Nice, Cheppankizhangu fry.
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.
as always it turned out beauuutiful!! Its gonna be an awesome dinner now..very little is left after everyone "sampled" it!! :))
gnite!
Hi nags,
I was so inspired by this post that I wanted to make it immediately. Parboiled the seppankilangu, cut it into round slices, marinated and shallow fried in a wide pan. The taste was as good as deep frying it. If we make these well, they are even tastier than potatoes. Thanks for the step by step recipe!!
as always it turned out beauuutiful!! Its gonna be an awesome dinner now..very little is left after everyone "sampled" it!! :))
gnite!
Hi nags,
I was so inspired by this post that I wanted to make it immediately. Parboiled the seppankilangu, cut it into round slices, marinated and shallow fried in a wide pan. The taste was as good as deep frying it. If we make these well, they are even tastier than potatoes. Thanks for the step by step recipe!!
hey this is a neat recipe – i love arabee hehhe more so now that i am in uae! 🙂 hey thanks to the buzz thingy i saw a picture of this dish. so put a pic in all posts on buzz okai?
My hubby & FIL's favourite, My MIL used to rag them both, when ever they bought this, Now my son too likes it, he thinks it's close to potatoes!!, I have some again at home!!, but I have never deep fried them!!, I roast them!!, looks great, clicks are very good!!, Of course, Luck you, MIL is cooking and you are enjoying !! Enjoy the time she is with you!!