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

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]

Peel the skin off, 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.

Saute & Roast till stickiness out

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