• Poriyal Recipes >Seppankizhangu[Arbi] varuval | Taro stir fry-How to make-Stepwise pictures

Seppankizhangu[Arbi] varuval | Taro stir fry-How to make-Stepwise pictures


Seppankizhangu[Arbi] varuval


Cuisine Style: Tamil Nadu | Cooking Time: 10 min | To Serve: 4 | Type : Side dish, varuval, roast, stir fry, masala fry| Take with : Rice, chapati

Ingredients

  • Seppankizhangu [Taro, colocasia, Arbi] – 1 cup
  • Mustard seed – 1 tbsp
  • Cumin seeds – 1 tbsp
  • Bengal gram – ½ tbsp
  • Urad dal – ½ tbsp
  • Garlic – 2 cloves [mashed]
  • Red chilli powder – ½ tbsp
  • Turmeric powder [haldi] – ¼ tsp
  • Cumin powder [jeera] – ½ tbsp
  • Coriander powder [dhania] – ½ tbsp
  • Garam masala powder – ½ tsp
  • Curry leaves - 1 spring
  • Coriander leaves – 2 springs [chopped]
  • Oil – 2 tbsp
  • Salt to taste

Preparation Method

  • Wash & boil seppankizhangu. Then peel the skin off. Then sprinkle salt mix well.
  • Heat oil in a pan, add mustard seeds & let it splutter. Then add Bengal gram, urad dal sauté.
  • Add garlic, cumin & curry leaves sauté. Then add salt, coriander, cumin, garam masala, turmeric & red chilli powder mix well.
  • Add boiled seppankizhangu sauté till stickiness out.
  • Then sprinkle coriander leaves, cut off heat & serve hot with rice

How to make Seppankizhangu varuval-Stepwise procedure with pictures

Boiled Seppankizhangu[Arbi,Taro]Boiled Seppankizhangu[Arbi]

Peel the skin off, add salt, mix wellAfter peeled & add salt mix well

Heat pan, add oil, mustard, cumin seeds, urad dal, bengal gram, garlic, & Red chilli powder, turmeric powder, cumin powder, coriander powder, garam masala powder, curry leaves & add peeled Seppankizhangu saute.seasoning& roast

Saute & Roast till stickiness outSaute & Roast till stickiness out

Seppankizhangu[Arbi] stir fry-Ready to serve. Serve hot with riceSeppankizhangu[Arbi] stir fry-Ready to serve. Serve hot with rice


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