Arbi (seppakazhangu) Fry

Serves 2


Arbi – ½ kg (Boiled)

Sambhar powder – 2 tbsp

Mustard seeds – 1 tbsp

Urid dhal – 1 tbsp

Jeera (cumin seeds) – 1 tbsp

Oil – to fry

Salt – to taste

Coriander & Curry leaves – for garnishing

Preparation of Curry:

  1. Boil the Arbi in a pressure cooker (take out in 3 whistles) or in a cooking vessel for 15 mins, remove the skin and cut it into pieces.
  2. Heat 2 tbsp of oil in a pan and add mustard seeds.
  3. After in crackles, add urid dhal, jeera, curry leaves and fry lightly.
  4. Now add the arbi and mix.
  5. Add sambhar powder and salt.
  6. Add some oil and fry for 5 – 10 mins in a medium flame by mixing occasionally.
  7. Fry well till it gets roasted.

Remove from flame and garnish with coriander.

Additional Info:

If you don’t want a deep fry, u can just cook for 5 mins and remove from flame.

Enjoy with all rice varieties.


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