• Poriyal Recipes >Seppankizhangu kasuri methi varuval | Arbi dried fenugreek leaves roast

Seppankizhangu kasuri methi varuval | Arbi dried fenugreek leaves roast


Seppankizhangu kasuri methi varuval


Cuisine Style: South india | Cooking Time: 10 min | To Serve: 4 | Type : Poriyal, Stir Fry, Roast, Varuval, Thoran | Take with : Rice, chapathi

Ingredients

  • Seppankizhangu [Taro, colocasia, Arbi]– ¼ kg
  • Onion – 1 [chopped]
  • Garlic – 1 cloves[mashed]
  • Curry leaves – 1 spring
  • Green chilli – 1 [chopped]
  • Coconut - 1 tbsp [grated]
  • Kasuri methi [Dried fenugreek leaves] – 2 tbsp
  • Coriander leaves – 2 springs [chopped]
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ½ tsp
  • Garam masala powder – ½ tsp
  • Dry mango powder – ½ tsp
  • Mustard seeds – ½ tbsp
  • Cumin seeds – ½ tsp
  • Bengal gram – 1 tbsp
  • Urad dal – 1 tbsp
  • Salt to taste
  • Oil – 2 tbsp
  • Water as needed

Preparation

  • Heat enough water in a pan add turmeric & red chilli powder let it boil.
  • Add Seppankizhangu boil till soft or parboil. Or pressure cook for 1 whistles.
  • Then drain water & peel off the skin, cut into half & keep it aside
  • Heat oil in a pan add mustard seeds, let it sputter.
  • Then add cumin seeds, Bengal gram, urad dal sauté.
  • Add onion sauté till light brown.
  • Add garlic, green chilli, curry leaves sauté.
  • Add turmeric powder, red chilli powder, garam masala powder, dry mango powder, coconut & salt sauté.
  • Add boiled seppankizhangu sauté / roast till light brown & crisp.
  • Add dried fenugreek leaves, coriander leaves sauté gently.
  • Cut off heat serve hot with chapatti, or rice

Arbi dried fenugreek leaves roast
Arbi dried fenugreek leaves roast


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