Arbi roast | Seppankizhangu varuval

Thursday, May 1, 2014 0 comments
Seppankizhangu tastes very good in kuzhambu preparation. The other way you can relish arbi is this varuval recipe. Tastes absolutely delicious with sambar, mor kuzhambu or even rasam. 

10 - 15 fresh arbi
2 medium sized onion/ 6 - 8 shallots (thinly sliced)
1 ts mustard seed
1/2 ts urad dal
2-3 garlic cloves ( crushed)
Few curry leaves
2 ts sambar powder, 1 ts chicken masala, 1/2 ts chilli powder


- Pressure cook arbi for 3 whistles. Let the air subside by itself. After that, strain water, let arbi cool down, peel it's skin off and slice them in thick chunks.
- Add sambar powder, chicken masala and chilli powder to the arbi chunks and toss gently. Tossing vigorously may make them mushy and fall apart.
- Heat enough oil in a kadai. This preparation requires a bit extra oil. Add mustard seed, urad dal and curry leaves to the hot oil and allow them to splutter. Add the sliced onions and fry until they turn crisp. (Adding lots of onion enhances the taste of this dish) Add crushed garlic cloves preferably with its skin and give a quick toss for few seconds.
- Now add the masala coated arbi to the kadai. Mix well and cook in high flame for 2-3 minutes. Then cook in low to medium flame for 5-10 minutes tossing and scrapping the edges and bottom occasionally until the arbi is completely dry and looks roasted.


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