Cheppankizhangu Varuval- Arbi roast

Arbi roast is an easy yet yummy sabji which goes well with any kuzhambu or rasam. It tastes great with variety rice too. This is a crispy shallow fry which tastes best when served hot. Hence its apt to enjoy this on a weekend. There can be many variations in cooking this kizhangu. I am posting my version hope you all like it too :). 

Arbi roast

Cuisine: Indian Category: Side dish Difficulty level: Easy Prep Time: 15 minutes Cook time: 15 mins Servings: 3-4

Ingredients Cheppan kizhangu 250g Salt 1/2 Tsp Turmeric A Small pinch Chili Powder  1 Tsp To Temper Oil 2 Tbsp Mustard 1/2 Tsp Urad dal 1/2 Tsp Asafetida A big pinch Curry leaves 1 spring Preparation      1.     Wash the arbi fry and remove dirts. Pressure cook without adding water for 3-4 whistles. Peel the skin and chop each kizhangu into 2-3 pieces as shown.

Method             1.     In pressure pan add 1 Tbsp oil and once it gets heated temper the ingredients mentioned. Simmer the flame and add the cooked kizhangu along with turmeric, salt and chili powder.      2.     Mix everything well and keep roasting in medium flame for few minutes. Add remaining oil and cook till the kizhangu becomes crisp.       3.     Serve hot with sambhar!!

Notes       ·         Do not add water while cooking the arbi. If you add it will become mushy.      ·         Make sure you simmer the flame before adding chili powder to avoid choking. Always cook in medium flame to get best results for this dish.      ·         Do not stir often. Just ensure the chli powder is mixed well and let the arbi get roasted by itself.

Yummy cheppankizhangu is ready to be served :)!!!