Ingredients
Scale
For the Masala Paste
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- 2 teaspoon Coriander Powder
- 3/4 teaspoon Salt
- 2 sprigs Curry Leaves
- 1 tablespoon gram flour (optional)
Other Ingredients
- 500 grams Cheppankizhangu / Arbi
- 3 tablespoon Vegetable Oil
- 1/4 teaspoon mustard seeds
Instructions
- 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.
- 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.
- Heat vegetable oil in a non-stick pan and add in the mustard seeds. Let it crackle. Add in the marinated Cheppankizhangu. Fry in low flame for 10 minutes until the vegetable is completely dry and roasted.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Tamilnadu