Seppankizhangu pepper fry

Wash the seppankizhangu | arbi well and place it inside a vessel.

Do not add water into the seppankizhangu.

Cover and this pressure cook this for 3-4 whistles.

You can keep your rice and dal also along with this in the same cooker.

Since we are not adding any water into the washed seppankizhangu, this will not get mashed.

Remember to add water in the pressure cooker but not in the vessel inside.

Always cover the vessel and keep.

But if you cook it directly into the cooker by adding water, then one whistle is fine.

In a mixie jar add the pepper, cumin, fennel seeds, ginger, garlic, sambar powder and turmeric powder.

Add 1-2 tbsp water and grind this into a coarse paste.

Meanwhile once the pressure is released from the cooker, take out the cooked arbis and cool it by adding water to this.

Take out the skin

Cut them into roundels or cut diagonally.

Transfer it to a plate and add the ground masala.

Add salt to this.

Mix well gently and evenly and marinate this for 20 minutes.

You can keep this inside the fridge or freezer.

After 20 minutes, heat a pan and add oil, mustard seeds and curry leaves.

Once the mustard seeds splutter, add the marinated seppankizhangu to this.

Gently mix and stir in between.

Let this cook for 10-12 minutes, till it becomes slightly crisp on both sides.

Alternatively, you can deep fry this too.

Switch off the stove and drizzle ½ tsp of coconut oil

This step is optional. I personally love this, so I added.

Serve with any rice of your choice.

We had this with Tomato rice | Thakkali sadam.