--- title: "Seppankizhangu Varuval | Cheppankizhangu (Arbi) Fry Recipe" url: https://www.cookingandme.com/arbi-colocasia-cheppankizhangu-fry/ date: 2010-02-08 modified: 2015-12-01 lang: en author: "nags" description: "I am not going to go yap yap yap through this recipe. The pictures will do the talking. Oh just one thing. If you are like me and used to..." categories: - "Dry Vegetarian Side Dishes" - "Tamil Recipes" - "Uncategorized" image: https://www.cookingandme.com/wp-content/uploads/2010/02/4315905860_8d207ceb5a_o.jpg word_count: 335 --- # Seppankizhangu Varuval | Cheppankizhangu (Arbi) Fry Recipe I am not going to go yap yap yap through this recipe. The pictures will do the talking. [![](https://www.cookingandme.com/wp-content/uploads/2010/02/4315905860_8d207ceb5a_o1.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/02/4315905860_8d207ceb5a_o1.jpg) 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. [![](https://www.cookingandme.com/wp-content/uploads/2010/02/4315167863_84b23a004f_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/02/4315167863_84b23a004f_o.jpg) 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. [![](https://www.cookingandme.com/wp-content/uploads/2010/02/4315905702_b2ced3bb42_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/02/4315905702_b2ced3bb42_o.jpg) 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. [![](https://www.cookingandme.com/wp-content/uploads/2010/02/4315905760_dfe2275fe0_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/02/4315905760_dfe2275fe0_o.jpg) 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. [![](https://www.cookingandme.com/wp-content/uploads/2010/02/4315905818_818990ec05_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/02/4315905818_818990ec05_o.jpg) 5. Once the oil is hot enough, fry a few pieces at a time until golden brown. [![](https://www.cookingandme.com/wp-content/uploads/2010/02/4315168083_f03292e8f7_o.jpg)](https://www.cookingandme.com/wp-content/uploads/2010/02/4315168083_f03292e8f7_o.jpg) If there's any left after your initial snacking, you can serve with rice and [mor kozhambu / moru kachiyathu](https://www.cookingandme.com/2007/08/30-minute-kerala-meal.html). I'm told its a good combination.