Seppankilangu/Collacasia /Arbi is one wonder vegetable.I have always loved cooking this and the fry made with this is simply superb.For those you not familiar with this type curry which is a regular in our and almost all south indian households,this recipe might prove useful.Collacasia has this unique property of stickiness when boiled which strangely vanishes when roasted.In this recipe i have just fried collacasia with sprinkled spices,but you can roast with mustard temperings and make it as a curry as well.This fry is apt for sambhar rice or any variety rice.I have made aachari arbi also but didn’t have the chance to click.Will soon post that as well.But for now,this seppankilangu fry is bound to be a hit in your home,sos do try and let me know.Here goes the recipe ..
INGREDIENTS
| Seppankilangu/Collacasia/Arbi | 250 gms |
| Red chilly powder | 1/2 tsp |
| Turmeric powder | 1/2 tsp |
| Salt | to taste |
| Rice flour | 1 tsp |
| Oil | to fry |
| Curry leaves | for garnishing |
HOW TO MAKE
- Wash the collacasia in running water anr remove mud and impurities.In a pan pressure cook them.Peel the skin once cooled and cut them in small bite size pieces,if big.
- Sprinkle red chilli powder,turmeric powder,salt and rice flour and marinate.Heat oil in a kadai and deep fry them.Garnish with fried curry leaves.
- Enjoy with any rice or just as such.
Notes
- After boiling collacasia put them in running cold water to the peeling of skin.
- You can fry with sambhar powder and salt,instead of deep frying with a tempering of mustard.
- Rice flour gives a nice crunch to the vegetable.
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