Seppankizhangu Roast | Arbi Roast
Seppankizhangu Roast is a delicious recipe cooked with Arbi and simple Indian Spices. It is a great side dish for rice varieties.
Ingredients
- 500 grams Seppankizhangu / Arbi
- Salt as needed
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Chilli Powder
- 2 teaspoon Sambar Powder
- 1 teaspoon Rice Flour
For tempering
- 2 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal
- 1 teaspoon Chana Dal
- few Curry Leaves
Instructions
- Wash the seppankizhangu well. Place them in a pressure cooker. Add water to almost cover the vegetable and cook for 2 whistles. Switch off.
- Once the pressure settles down, open the cooker and check if arbi is cooked well. Make sure it cools down, peel the skin and cut them into small circles.
- Add oil to a pan. Once hot, add mustard seeds. Once it splutters, add urad dal, chana dal, curry leaves. Add the sliced arbi and mix gently.
- Add salt, turmeric powder, kashmiri chilli powder, sambar powder, rice flour. Mix gently to ensure the seppankizhangu is coated well with all spice powders.
- Mix the vegetable in regular intervals to ensure it cooks well on all sides.
- Cook on medium flame till the seppankizhangu is well roasted and turns golden brown on all sides.
- Serve the Seppankizhangu Roast with your choice of rice.
Notes
Adjust spices to your taste.
You can skip rice flour but it is highly recommended to get a good result.
Arbi should be cooked well and must retain its shape. Make sure it doesn't turn mushy.
I usually cook arbi for 2 whistles and get perfect result. If yours is not cooked after 2 whistles, cook for 1 more whistle and check again.
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