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Arbi fry, Cheppankizhangu Varuval Tamilnadu style Arbi fry Recipe

December 1, 2015 by Suguna Vinodh 13 Comments

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cheppankizhangu-fry-cheppankizhangu-varuval

My mom never cooked Cheppankizhangu at home. I became a fan of Cheppankizhangu varuval during my years at Manju auntie’s place. Cheppankizhangu fry is a dish loved by everyone. Its meaty and crisp and goes so well with a simple south Indian lunch of lentil and rice. The first time I made this after marriage, me and Vinod were left with an irritating throat. Later on I learnt from auntie that if this vegetable is not fully cooked, it can cause intense discomfort in the throat. The vegetable is boiled and then fried. So that’s the word of caution.

Here is the video of Arbi fry, Cheppankizhangu Varuval Tamilnadu style Arbi fry Recipe

Soak the Cheppankizhangu / Arbi in water for 10 minutes and wash them thoroughly to get rid of sand. Cook the Cheppankizhangu / Arbi in lots of water (4-5 cups) in a pressure cooker for 3 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Drain the water. Peel the skin of Cheppankizhangu / Arbi. The skin should peel off easily. It might be slightly slimy. Note that the veggie is now fully cooked and soft. It should not be mushy. Cut each Arbi into two or three pieces. Do not cut it into small pieces as they might break easily while roasting and will not hold its shape. Set aside.

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Now, we will be marinating the cooked veggie with a masala paste. Make a masala paste with turmeric, salt, chilli powder and coriander powder. Use couple of table spoons of water to make a thick paste. Don’t make the paste too thin. The paste should be thick. Use water with caution. Apply the paste gently to the boiled, peeled and cut Cheppankizhangu. Make sure the masala paste is evenly coated on the vegetable. Add 2 sprigs of curry leaves on top. Let it marinate for 10 minutes. Set aside.

cheppankizhangu-fry-cheppankizhangu-varuval-tamil-recipe-masala

Traditionally Cheppankizhangu is deep fried. But I am used to pan frying and a non stick pan works well for this recipe. I have found that any other kind of pan completely makes the veggie stick to the pan while roasting. Heat vegetable oil in a non-stick pan and add in the marinated Cheppankizhangu. Fry in low flame for 10 minutes until the vegetable is completely dry and roasted.

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Remove off heat. Serve with rice.

cheppankizhangu-fry-cheppankizhangu-varuval-tamil-recipe

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cheppankizhangu-fry-cheppankizhangu-varuval-tamil-recipe

Cheppankizhangu Varuval Tamilnadu style Arbi fry Recipe


★★★★★

5 from 3 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 3 1x
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Description

Cheppankizhangu Varuval Tamilnadu style Arbi fry Recipe


Ingredients

Scale

For the Masala Paste

  • 1 teaspoon Turmeric
  • 1 teaspoon Red Chilli Powder
  • 2 teaspoon Coriander Powder
  • 1 teaspoon Salt
  • 2 sprigs Curry Leaves

Other Ingredients

  • 500 grams Cheppankizhangu / Arbi
  • 3 tablespoon Vegetable Oil

Instructions

  1. Soak the Cheppankizhangu / Arbi in water for 10 minutes and wash them thoroughly to get rid of sand. Cook the Cheppankizhangu / Arbi in water in a pressure cooker for exactly 3 whistles. Wait for the pressure in the cooker to release naturally. Peel the skin of Cheppankizhangu / Arbi. Cut it into two or three pieces. Set aside.
  2. Make a masala paste with turmeric, salt, chilli powder and coriander powder. Use couple of table spoon of water to make a thick paste. Apply the paste gently to the boiled, peeled and cut Cheppankizhangu. Add 2 sprigs of curry leaves on top. Let it marinate for 10 minutes. Set aside.
  3. Heat vegetable oil in a non-stick pan and add in the marinated Cheppankizhangu. Fry in low flame for 10 minutes until the vegetable is completely dry and roasted.
  • Category: Side Dish
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Su says

    February 1, 2021 at 6:11 am

    Hi Kannamma!
    What flame do we pressure boil the arbi?
    medium or high?

    Reply
    • Suguna Vinodh says

      February 1, 2021 at 8:12 pm

      medium.

      Reply
  2. Suba says

    November 9, 2020 at 4:09 pm

    Arbi fry came out so well. Thank you.

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 10, 2020 at 6:16 pm

      Thank you!

      Reply
  3. KMohan says

    February 16, 2020 at 4:43 pm

    Right now cooking! Will post comments after preparation and eating!

    Reply
  4. Meenakshi says

    November 4, 2018 at 4:11 pm

    Thank you. Loved it

    ★★★★★

    Reply
  5. Priyadharshini says

    March 22, 2017 at 12:07 am

    Hi loved your recipe…?
    Can I use steel pan instead of non-stick one…I’m so strict about using non-stick pan…Is there any way to avoid burning..

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 22, 2017 at 9:29 pm

      Sure you can use steel or iron pan. To avoid burning, be a little liberal with oil.

      Reply
  6. Sanjana balaji says

    December 22, 2016 at 12:55 am

    Superb

    Reply
  7. Surya says

    December 4, 2016 at 7:43 pm

    Scrolled this fry morning somewhere in FB, and now this time catched it here.. And our cooker called as now, by the second whistle and gonna make paste .. Hope it will come good and crunchy., Thank yaa ……!!!

    Reply
    • Suguna Vinodh says

      December 4, 2016 at 7:46 pm

      Thanks Surya.

      Reply
  8. Sarojini says

    November 23, 2016 at 2:42 pm

    Dear Suguna , you’re doing a great job with Kannama Cooks . Congratulations .
    Like you , I too enjoy South Indian fare & Tamil. I’m trying to further my interests and learn more about the cooking styles & the varieties of vegetables .
    Thank you for helping me in my quest .

    Regards,
    Sarojini

    Reply
    • Suguna Vinodh says

      November 23, 2016 at 5:54 pm

      Thank you so much for writing in!

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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