Wednesday, August 07, 2013

Seppankizhangu Varuval (Colocasia Fry) | Arbi Fry

Even people who hate veggies, prefer to eat it when it is deep fried. So in my home whenever I get Arbi/Yam/Bittergourd, I used to deep fry after marinating it with the masala. When I am on a diet plan, I shallow fry it with little oil :P. Both taste good and it goes well with Sambhar and rice. 

Seppankizhangu/Arbi - 400 grams 
Rice flour - 1 tbsp
Turmeric powder - 1 tsp 
Chilli powder - 1 tsp 
Ginger garlic paste - 1/2 tsp
Asafoetida - generous pinch 
Salt - as required 
Oil - to deep fry

1. Wash and boil the Seppankizhangu with enough water. Cook it for 7-10 mins on high flame and don't over cook it. If you prefer cooking in pressure cooker, cook for only one whistle. 
2. Allow it to cool and peel the skin. Cut into small round pieces. Then marinate it with turmeric powder, chilli powder, ginger garlic paste and rice flour. Along with this add a pinch of Asafoetida and required amount of salt and mix well.
3. Allow it to rest for 10 - 15 mins and then deep fry in oil. Fry it in batches. Remove it and drain on tissue paper.
Serve it with Dal Tadka, Mango Pachadi and rice. You can also serve it with more kuzhambu or curd rice.

Points to remember:
  • Rice flour is added to get crispy varuval. You can also add corn flour instead of rice flour.
  • Fry once the oil is hot enough, else you will not get crispy fry.
  • Don't over cook the sepankizhangu, just parboil it.
  • You can also shallow fry in tava with little oil.
Warm Regards,
Happy's Cook - Divya


  1. Delicious looking recipe, and mouthwatering presentation dear.

  2. delicious varuval and love to have anytime


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