Tuesday, 8 December 2015

Seppankizhangu Varuval

Seppankizhangu Varuval, one of the different dish which many of us would not go for making this because many of us may not know how to clean and cook it. But this is actually an easy to make dish. The only thing that we need to take care is the way seppankizhangu is cooked. If it over cooked, then it will get mashed and you will not be able to cut and roast it. Try to follow the same steps mentioned below, hope you will also get the right consistency and taste.

Seppankizhangu - 1/2 Kg
Red Chili Powder - 1 tbsp.
Rice Flour - 1 tbsp.
Turmeric Powder - 1/2 tsp
Cumin Powder - 1/2 tsp.
Asafoetida - 1/4 tsp.
Garlic - 8 to 10 Cloves
Curry Leaves - 1 String
Oil - 2 tbsp.
Salt to taste

1. Pressure cook the seppankizhangu for 1 whistle. Peel the skin of the kizhangu and slice it into medium sized pieces (See picture below). Keep other ingredients ready. Note: If you are not able to peel the skin after cooking for one whistle, cook it for another whistle and then continue with the rest of the steps)
2. Mix all the items mentioned under Ingredients section except oil, curry leaves and garlic. Let this mixture marinate for about half an hour.
3. Heat oil in a pan and add the sliced garlic and curry leaves. Saute for a minute or two until the garlic and curry leaves are nicely roasted. Now add the marinated seppankizhangu and mix well. Allow this cook on low flame for around 15 to 20 minutes. Keep stirring often and make sure it is not stuck to the sides and bottom of the pan. Switch off the flame once the seppankizhangu is roasted well.
Seppankizhangu Varuval is ready to serve. Amazing side dish for variety rices. Also makes a good combination with sambar rice and rasam rice.

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