Colocasia / arbi/ seppankizhangu fry | How to make Colocasia / arbi/ seppankizhangu fry

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By Lavanya Dhanasekaran
Created on 27th Mar 2016
  • Colocasia / arbi/ seppankizhangu fry, How to make Colocasia / arbi/ seppankizhangu fry
Colocasia / arbi/ seppankizhangu fryby Lavanya Dhanasekaran
  • Colocasia / arbi/ seppankizhangu fry | How to make Colocasia / arbi/ seppankizhangu fry (7 likes)

  • 0 reviews
    Rate It!
  • By Lavanya Dhanasekaran
    Created on 27th Mar 2016

Colocasia / arbi/ seppankizhangu fry is a delicious dish which is enjoyed by the people of every age group. The recipe by Lavanya Dhanasekaran teaches how to make Colocasia / arbi/ seppankizhangu fry step by step in detail. This makes it easy to cook Colocasia / arbi/ seppankizhangu fry in your kitchen at home. This recipe can be served to 3 people. You can find this dish at most restaurants and you can also prepare Colocasia / arbi/ seppankizhangu fry at home. This amazing and mouthwatering Colocasia / arbi/ seppankizhangu fry takes 30 minutes for the preparation and 30 minutes for cooking. The aroma of this Colocasia / arbi/ seppankizhangu fry is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Colocasia / arbi/ seppankizhangu fry is a good option for you. The flavour of Colocasia / arbi/ seppankizhangu fry is palatable and you will enjoy each and every bite of this. Try this Colocasia / arbi/ seppankizhangu fry and impress your family and friends.

  • Prep Time30mins
  • Cook Time30mins
  • Serves3People

Video for key ingredients

  • Sambhar Powder

Colocasia / arbi/ seppankizhangu fry

Ingredients to make Colocasia / arbi/ seppankizhangu fry

  • Colocasia / arbi/ seppankizhangu - 15
  • Sambar powder - 2 tsp
  • Salt - as per taste
  • Turmeric - 1/4 tsp
  • Oil - for shallow frying

How to make Colocasia / arbi/ seppankizhangu fry

  1. Wash and pressure cook sepang kizhangu with 3/4 cup of water upto 4 to 5whistles. Peel the skin. Make sure it must be soft. So that we can press and make like cutlets.
  2. In a wide bowl/ plate, spread the pressed kizhangu and sprinkle salt ,turmeric powder and sambar with little water and mix well. Keep this for 1/2 hour to marinate.
  3. Heat the tawa pour oil for swallow fry . Place 5 to 6 marinated pieces on the pan. After fry on one side flip them to other side . Fry until both sides gets golden brown fried. Turn in between to make sure it gets cooked evenly.
My Tip: You can also add ginger-garlic paste in marination. You can also deep fry this. But this version taste well.

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