This Seppankizhangu fry | Cheppankizhangu varuval has become a super hit in my family and everyone loved it even my small one. Many people will not try this Seppankizhangu fry | cheppankizhangu varuval as they feel it is time consuming and the sticky nature of this Vegetable keeps them away from trying this wonderful veggie.

I can bet you that, if you prepare in this method then you are going to fall in love with this veggie. This is made by frying the vegetable first and then roasting them in medium heat. It turns to be very crispy and tasty and becomes a great accompaniment for any kind rice like sambar rice or curd rice etc.

My kids loved this veggie and told me to do this Seppankizhangu fry | cheppankizhangu varuval once in a week. Do try this method and let me know how it has turned to you. Also I request you to visit some more side dishes for rice like below

• Vaazhaikkai varuval
• Baby Corn pepper fry
• Soya chunks crispy fry
• Paavakkai chips in Ananda Bhavan style
• Crispy okra fry
• Avarakkai poriyal 
• Carrot and beans poriyal

Video recipe of Seppankizhangu fry | Cheppankizhangu varuval

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Seppankizhangu fry | Cheppankizhangu varuval

This Seppankizhangu fry | Cheppankizhangu varuval is made by frying the vegetable first and then roasting them in medium heat. It turns to be very crispy and tasty and becomes a great accompaniment for any kind rice like sambar rice or curd rice etc.

Course Side Dish

Cuisine South Indian, tamil nadu

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Akila

Ingredients

• Arbi / Seppankizhangu - 300gms 13 to 15 pieces
• Turmeric- 1/4 tsp
• Chilli powder- 1 tsp or more
• Coriander powder -1/2 tsp
• Cumin powder - 1/4 tsp
• Salt - as per taste
• Oil - for frying + 3tbsp + 3 tbsp

To make paste

• Ginger - 2 inch chopped finely
• Garlic - 6 to 8 cloves
• Fennel seeds - 2 tsp

To prepare seasoning (optional)

• Oil - 1tsp
• Mustard seeds- less than 1/4 tsp
• Urud dal - 1/2 tsp
• Curry leaves - few

Instructions

• Pressure cook the Seppankizhangu for 1 whistle or boil them for 15 minutes normally. Do not over boil them as they become over cooked.
• Now cool them down completely for around 15 to 30 min. Remove the skin now.
• Cut them to desired shape with equal sizes. Not too thick or too thin.
• Add enough oil for frying and start frying the Arbi one by one until they become light brown in colour. No need to fry them for long time as they tend to absorb more oil. If they turn light brown, remove from oil. Do this in batches. Do not fry all the Arbi at once, as they may stick together and would not fry properly.
• Fry all of them and keep it separate.

To Make paste

• Add ginger, garlic and fennel seeds in a movie or a good processor and grind to a smooth paste. Keep it separate.

Frying in pan

• In a pan, add the 3 tbsp of oil ( You can use the same oil which you used for frying ).
• Add the ground paste.
• Add in the spices - turmeric, chilli powder, coriander powder, cumin powder. Keeping the flame low, start frying them till the raw smell goes off.
• Do not fry till they become very dry. There should be some watery content left. If it has become dry, then do add little water.
• Now add the fried Arbi and mix them so that masala coats them well. Add in the salt.
• start frying them again well until they be one very crispy.
• Add little oil now and then to roast them well.
• Once the Arbi turned to reddish brown, switch off the stove and serve it.
• Yummy and crispy Seppankizhangu fry | cheppankizhangu varuval is ready.

Optional - to prepare tadka

• In a pan, heat a tsp of oil and add mustard seeds and when it splutters add the urud dal and curry leaves. Fry for a minute and add in to the fried Arbi.

Notes

Check the below notes 

Step by step instructions of Seppankizhangu fry | Cheppankizhangu varuval

Ingredients

• Arbi / Seppankizhangu – 300gms (13 to 15 pieces)
• Turmeric- 1/4 tsp
• Chilli powder- 1 tsp ( or more )
• Coriander powder -1/2 tsp
• Cumin powder – 1/4 tsp
• Salt – as per taste
• Oil – for frying + 3tbsp + 3 tbsp

To make paste

• Ginger – 2 inch, chopped finely
• Garlic – 6 to 8 cloves
• Fennel seeds – 2 tsp

To prepare seasoning (optional)

• Oil – 1tsp
• Mustard seeds- less than 1/4 tsp
• Urud dal – 1/2 tsp
• Curry leaves – few

Method to prepare Seppankizhangu fry | Cheppankizhangu varuval

Pressure cook the Seppankizhangu for 1 whistle or boil them for 15 minutes normally. Do not over boil them as they become over cooked.

Now cool them down completely for around 15 to 30 min. Remove the skin now.

Cut them to desired shape with equal sizes. Not too thick or too thin.

Add enough oil for frying and start frying the Arbi one by one until they become light brown in colour. No need to fry them for long time as they tend to absorb more oil. If they turn light brown, remove from oil. Do this in batches. Do not fry all the Arbi at once, as they may stick together and would not fry properly.

Fry all of them and keep it separate.

Make paste

Add ginger, garlic and fennel seeds in a mixie jar or on a food processor and grind to a smooth paste. Keep it separate.

Frying in pan

In a pan, add the 3 tbsp of oil ( You can use the same oil which you used for frying ). Add in the ground paste.

Add in the spices – turmeric, chilli powder, coriander powder, cumin powder. Keeping the flame low, start frying them till the raw smell goes off.

Fry till the raw smell goes off. But Do not fry till they become very dry. There should be some watery content left. If it has become dry, then do add little water.

Now add the fried Arbi and mix them so that masala coats them well. Add in the salt.

Start frying them again well until they be one very crispy. Add little oil now and then to roast them well.

Once the Arbi turned to reddish brown, switch off the stove and serve it.

Yummy and crispy Seppankizhangu fry | cheppankizhangu varuval is ready.

Optional – to prepare tadka

In a pan, heat a tsp of oil and add mustard seeds and when it splutters add the urud dal and curry leaves. Fry for a minute and add in to the fried Arbi.

Notes

1. So not pressure cook for more whistles, as they become over cooked and sticky and you can not able to cut them.

2. Always fry the Arbi in batches. Stop over frying them as they absorb more oil. Also fry them in medium heat.

3. While dropping the Arbi, take care not to get burnt by the oil.

4. If you want you can prepare the thalippu ( tadka, seasoning) and add to the Arbi after they are done.

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