Arbi Roast – Seppankizhangu / Cheppankizhangu Roast Recipe

I love arbi roast and make this recipe in my kitchen very often. But somehow I haven’t shared this easy, yummy recipe in my blog. So I thought of sharing this recipe for people who look for easy poriyal recipes to cook in a jiffy during busy morning hours. This arbi fry, we call it as seppankizhangu / cheppankizhangu roast in Tamil tastes great with sambar rice, rasam rice and curd rice. Its my family favorite. 

More than us, Raksha loves it very much as it has a crispy exterior and soft interior just like potato roast. For variations, you can use small sized baby potatoes instead of arbi (colocasia, taro root in English). Friends, do try this yummy arbi roast and enjoy with rice.

Arbi roast recipe - Seppankizhangu roast - Taro root fry

Arbi roast recipe - Seppankizhangu roast for rice

Cuisine: Tamil nadu

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Arbi / colocasia / Seppankizhangu - 6 Red chilli powder - 1 tsp Coriander powder – 1.5 tsp Turmeric powder - 1/4 tsp Garam masala powder – 1/2 tsp (optional) Crushed fennel seeds – 1/2 tsp (optional) Asafetida / Hing – 2 pinches Rice flour - 2 tbsp Corn flour - 1 tbsp Cooking oil – 2 tsp Salt - as needed Water - to sprinkle To Temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/4 tsp Curry leaves - Few

HOW TO MAKE ARBI ROAST

1. Wash the arbi and pressure cook for 1 whistle in low flame.
2. Remove the skin and chop into thick roundels.
3. In a plate, take the spice powders, salt and flours.
4. Mix gently. Add arbi, cooking oil and coat well. Heat oil and temper the ingredients.
5. Arrange the arbi and cook in medium flame till golden on both sides.
6. Cook till crispy. Remove and serve hot with rice.

METHOD - STEP BY STEP PICTURES

Wash and clean the arbi /colocasia. In a pressure cooker, take the arbi and add sufficient water. Pressure cook in low flame for 1 whistle. Make sure arbi is cooked retaining its shape. It should not become mushy. Open the cooker after the steam is released. Keep in cold water and peel the skin. Chop into thick roundels. Set aside. In a wide plate, add in red chilli powder, coriander powder, turmeric powder, salt, rice flour, corn flour. You can add garam masala powder and crushed fennel seeds optionally. Add arbi and 2 tsp of oil. Mix everything to coat the arbi with masala. Add very little water only if needed. Make sure you don’t break the arbi. Handle it gently. Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Arrange the masala coated arbi in the kadai. Cook in medium flame till the bottom turns golden. Flip and cook the other side till golden brown. It will turn slightly crispy too. Please adjust the flame to medium or high as per the need. Once its golden on both the sides, remove it from the flame. Serve hot with rice and sambar / rasam. Enjoy !

Note

Adjust the quantity of spice powders as per your taste. You can use yam or baby potato instead of arbi.

Try this easy, yummy arbi fry for rice and enjoy !

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Instant Ulavacharu Using Readymade Paste

Ulavacharu is a traditional Andhra special dish originated from Krishna and Guntur districts. Ulavacharu is a soupy (rasam/ saaru) kind of dish made from horsegram (Ulavalu in Telugu and Kollu in Tamil). Its a protein-rich, low fat food that contains a high amount of dietary fibers and is known to lower cholesterol, helps to reduce obesity. It looks thick, dark in color and it has a spicy, tangy taste with an earthy smell and flavor. Ulavacharu is usually served with plain rice adding a dollop of fresh cream, butter or ghee.

Recently people from Sitara foods, a homemade and handmade food brand based out of Hyderabad reached out to me. They are supported and recognized by the Government of India as a women empowerment startup. Friends , do check out their website sitarafoods.com to see their Andhra special pickles, pulihora paste, masala powders, traditional sweets and fryums. When they asked me to try their readymade ulavacharu paste and make a post in my blog, I had no clue about this recipe. After watching few YouTube videos, I came to know that making ulavacharu is a lengthy process which involves hours of cooking. But Sitara foods has made this authentically on wood fired mud stoves or poyyi by boiling Ulavalu for 14 to 15 hours and then made this readymade paste adding tamarind, spices and is prepared without any preservatives. You can make and enjoy this healthy ulavacharu using this paste effortlessly at home.

Here is the picture of readymade ulavacharu paste. 

All you have to do is just mix the paste in water, simmer and boil till thick. You can do the tempering with or without onion, garlic as you like. I did small modifications in this recipe by adding chilli powder as the spice level is less in this paste. So you can adjust it as per your taste buds. I made it for our weekend lunch. The smell was amazingly good. While boiling, its aroma was wafting through the entire house which tempted us to eat. I am sure everyone would love to try this delicious and delightful dish undoubtedly. As I am not aware of the authentic taste of ulavacharu, I passed a sample of this paste to my neighbor who is from Andhra. She too liked it and gave a good feedback. Apart from the spice level, everything is good in this paste. Friends, do check out and buy this ulavacharu paste from Sitara foods. It will be helpful for bachelors and people who travel abroad to make a quick lunch. Sitara foods is giving a shelf life of 9 months for this product under refrigeration. I hope you find the price reasonable as well. Ok, lets see how to make this yummy and tasty Andhra special ulavacharu easily, instantly and quickly using this readymade paste from Sitara foods.

Ulavacharu using readymade paste

Andhra special ulavacharu using readymade paste

Cuisine: Andhra

Category: Side dish for rice

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Readymade ulavacharu paste - 3 tbsp (adjust as per taste) Water - 2 cups Red chilli powder - 1/2 to 1 tsp (as per taste) Salt - as needed To Temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/4 tsp Red chilli - 2 (pinched into two) Green chilli - 1 (slit into two) Curry leaves - few Big onion – 1 (finely chopped)

HOW TO MAKE ULAVACHARU USING PASTE

1. In a bowl, take 2 cups of water and mix 3 to 4 tbsp of ulavacharu paste.
2. Heat a kadai and add this diluted ulavacharu. Boil for few minutes in low flame.
3. Check for taste and add some chilli powder, salt if needed.
4. In the mean time, heat a small kadai with oil. Temper mustard seeds, urad dal and cumin seeds.
5. Add red chilli, green chilli and curry leaves. Saute onion till transparent.
6. Add to the boiling ulavacharu. Boil for few minutes till it reaches desired consistency.
7. Serve hot with plain rice adding butter, ghee or fresh cream. Enjoy !

METHOD - STEP BY STEP PICTURES

Take 3 to 4 tbsp of ulavacharu paste and mix with 2 cups of water. Check for taste and add some salt and chilli powder if needed. I added 1/2 tsp chilli powder. Heat a kadai and add this mixture. Let it roll boil for few minutes in low to medium flame. In the mean time, heat oil in a small kadai. Splutter mustard seeds, urad dal, cumin seeds, curry leaves. Add onion and saute till transparent. Add to the boiling ulavacharu. Boil for few more minutes till it reaches the desired consistency. I made it slightly thick in consistency as it becomes thicker over the time. Serve hot with plain rice adding ghee or butter or fresh cream. We relished it adding ghee. You can refrigerate the leftover paste and use for few months.

Note

Adjust the quantity of paste as per your taste. I felt the paste was less spicy. So I used red chilli powder. Tempering and adding sautéed onions makes this ulavacharu tastes so good and flavorful. So don’t skip it.

Try this Andhra special Ulavacharu easily using the paste and enjoy with plain rice !

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Sweet Potato Kuzhambu – Sakkaraivalli Kizhangu kulambu Recipe

Sweet potato kuzhambu / Sakkaraivalli kizhangu kulambu in Tamil is an easy, yummy and quick kuzhambu recipe that can be prepared in a pressure cooker or Instant pot. As sweet potatoes are in season now, I used this veggie which I bought during pongal festival. Even though this is my first try, we all loved it very much. It came out with a perfect blend tangy, spicy and mildly sweet taste. We call it as sweet potato vatha kuzhambu. You can mention it as sweet potato puli kulambu too. 

In my house, we usually pressure cook sweet potato and consume it as such. Sometimes we try poriyal / dry curry with it. This year I wanted to try some easy and yummy recipes with it. As a first step, I tried this sweet potato puli kuzhambu recipe. Soon I will share more sweet potato recipes. Friends, do try this yummy sweet potato kulambu in pressure cooker and let me know your feedback.

Sweet potato kuzhambu / Sakkarai valli kizhangu recipe

Sweet potato puli kuzhambu for rice

Cuisine: South Indian

Category: Kuzhambu recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Sweet potato - 1 (medium sized) Tamarind – Small lemon size Big onion - 1 (chopped finely) Garlic cloves - 10 (chopped finely) Curry leaves - Few Sambar powder - 1 tbsp (adjust as per taste) Turmeric powder - 1/4 tsp Jaggery - 2 tsp (optional) Salt - as needed Rice flour – 2 tsp (Mix with 1/4 cup of water) To temper Gingelly oil - 2 tbsp Mustard seeds - 1/2 tsp Methi seeds / fenugreek seeds – 1/4 tsp Cumin seeds – 1/2 tsp Urad dal - 1 tsp Toor dal - 1.5 tsp

HOW TO MAKE SWEET POTATO KUZHAMBU

1. Wash and peel the sweet potato. Chop into big cubes. Soak tamarind in 1 cup of warm water for 10 minutes.
2. In a pressure cooker, heat oil. Temper the ingredients given under “To temper”.
3. Saute onion, garlic cloves and curry leaves. Once its transparent, add sweet potato cubes.
4. Add sambar powder, salt and turmeric powder. Saute for a minute.
5. Add 1.5 cups of tamarind extract. Mix well and pressure cook in low flame for one to 2 whistles.
6. Open the cooker after steam is released. Mix well and boil if its too watery.
7. Serve hot in desired consistency. Enjoy with plain rice and papad !

SWEET POTATO KUZHAMBU - STEP BY STEP PICTURES

Soak tamarind in 1.5 cups of warm water for 10 to 15 minutes. In the mean time, wash and peel sweet potato. Chop into big cubes. Set aside. Chop onion, garlic, curry leaves finely.   Heat 2 tbsp gingely oil in a pressure cooker base (Use small burner if using small sized cooker). Once its hot, splutter mustard seeds, methi seeds, cumin seeds, urad dal and toor dal. Saute in medium flame till dals turn golden brown. Add chopped onion, garlic cloves and curry leaves. Saute till transparent. Add sweet potato cubes and mix for a minute in low flame. Add sambar powder, turmeric powder and salt. Mix quickly without burning. Add 1.5 cups of tamarind extract and jaggery.  Take 2 tsp rice flour and dilute in 1/4 cup of water. Add to kuzhambu. Mix well and check for taste. Add more sambar powder, salt if required. Close the lid and keep the flame high till steam comes out. Now put the weight valve and lower the flame completely. Pressure cook in low flame for one to two whistles. Open the cooker after the steam is released naturally. Check the consistency. If its too thick, add some water and give a boil. If its too thin, boil for few minutes till it becomes thick. Switch off the flame and serve hot with plain rice drizzled with gingely oil. Enjoy !

Note

Do not add more water while pressure cooking. Kuzhambu will become watery. Use small burner for small sized cooker. Adjust the quantity of sambar powder as per taste. Adjust the quantity of water as per the consistency you like. Addition of jaggery helps to give mild sweetness to the kuzhambu. Skip if you don’t like it. Sweet potato doesn’t turn mushy as we are cooking in tamarind extract.

Try this easy, yummy sweet potato kuzhambu for plain rice and enjoy !

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Iyengar Paruppu Urundai Kuzhambu Recipe – No Onion No Garlic Recipe

Paruppu urundai kuzhambu is our family favorite. Usually I make in this method. But this time I tried Iyengar style no onion, no garlic paruppu urundai kuzhambu recipe following the recipe from Iyengar thaligai. It came out very well and super flavorful as I cooked in tin coated bronze pot which I recently got from Zishta. Its an organic cookware shop in Jayanagar, Bangalore. You can get handcrafted, quality checked, traditional cook wares in this shop.

 Actually I have a bronze pot given by my mom for my marriage. Every year I use that pot for making sweet pongal on Pongal festival day. In bronze pot, we cannot cook tamarind based or lemon based tangy dishes. But tin coated bronze pot can be used to prepare all the tamarind, lemon based dishes and rice dish like pongal, upma, payasam, So I got this pot from Zishta. Its really good. I can feel its handcrafted and not a machine mould. I am not sure about wear off of the tin coating. But I hope it will take at least an year if used on a daily basis. But proper washing care is needed. Click this link on how to maintain this pot. 

When I made this kuzhambu in tin coated bronze pot, it was so flavorful which I never experienced in my kitchen. It was amazing and I had a different cooking experience. Though the pot takes slightly more time to heat up and cook, it holds the heat for hours together. So we can enjoy this kuzhambu hot or warm for more time. Overall, I am happy with this purchase. Friends, do check out this recipe and try in a traditional cookware. You will love its taste and flavor ! Lets see how to make Iyengar style paruppu urundai kuzhambu with step by step pictures.

Check out my Iyengar style milagu kuzhambu recipe, manathakkali vathal kuzhambu , Iyengar sweet pongal too.

Iyengar Paruppu Urundai Kuzhambu Recipe

Learn how to make this delicious Iyengar paruppu urundai kuzhambu recipe

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 120 Minutes

Cook time: 20 Minutes

Total time: 140 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml (For paruppu urundai) Bengal gram / chana dal - 1/4 cup Toor dal - 1/4 cup Red chilli - 2 Coriander leaves - 2 tbsp Rice flour - 1 tsp Cooking oil or gingely oil - 2 tsp Salt - as needed Cooking soda - a small pinch ( optional) Asafetida / hing - 1/4 tsp For kuzhambu Tamarind - Big gooseberry size Kuzhambu milagai thool or sambar powder - 1 tbsp Turmeric powder - 1/4 tsp Salt - as needed for kuzhambu  To temper Gingely oil/ Sesame oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Red chilli - 1 (pinch into 2) Hing / Asafetida - a pinch

HOW TO MAKE IYENGAR PARUPPU URUNDAI KUZHAMBU

1. Soak tamarind. Wash and soak dals, red chilli in required water for 2 to 4 hours.
2. Drain the water and grind coarsely adding salt and hing.
3. Take in a bowl. Add rice flour, coriander leaves, oil and cooking soda.
4. Make balls and keep aside. In a pot or kadai, take 2 cups of tamarind extract.
5. Add sambar powder, salt and hing. When it boils, add the dal balls one by one.
6. Cook till balls float on top and gets cooked. Switch off the stove once the kuzhambu becomes thick.
7. Lastly temper the ingredients in gingely oil and add to kuzhambu. Garnish with curry leaves.
8. Serve hot with plain rice adding ghee or gingely oil. Tastes great for 2 to 3 days when refrigerated.

IYENGAR PARUPPU URUNDAI KUZHAMBU - STEP BY STEP PICTURES

Wash and soak dals and chilli in required water for 2 to 4 hours. Drain the water completely. Grind coarsely adding required salt and hing. Soak tamarind in 2 cups of water. Take in a bowl. Add rice flour, coriander leaves, gingely oil and cooking soda (If using). Mix well and make balls. Set aside. Take 2 cups of tamarind extract. Add sambar powder, hing and required salt. Boil in high flame. When the tamarind extract starts to roll boil, add dal balls one by one keeping the flame high. After adding all the balls, lower the flame to medium. Cook in medium flame till urundai gets cooked. Balls float on top after its cooked. Adjust water quantity based on need. Check the kuzhambu taste and add more sambar powder, salt if needed. Boil for few minutes.  Switch off the flame when the kuzhambu turns thick as you like. Lastly do the tempering part. Heat gingely oil. Splutter mustard seeds, urad dal, chana dal, hing and red chilli. Add to kuzhambu. Garnish with curry leaves and serve with plain rice adding ghee or gingely oil. It stays good for 2 days when refrigerated. Enjoy !

Note

Addition of baking soda and oil in the urundai mixture helps to make the urundai soft and well cooked. Adjust the quantity of sambar powder as per your taste. Thickness comes to this kuzhambu from the dal balls/ urundai. If necessary you can mash one or two urundai in the kuzhambu.

Try this Iyengar style paruppu urundai kuzhambu and enjoy with plain rice and roasted papad !

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Chow Chow Palya / Chow Chow Poriyal Without Onion

This is a simple and yummy Karnataka style basic palya recipe with chow chow / Chayote. Its called as seeme badanekayi palya in Kannada. I have tasted this kind of palya in friends house, marriage function and restaurants. As I told, this is the basic Karnataka style poriyal without onion, garlic. People call it as Palya in Kannada. I have tried it with chow chow vegetable. You can use bottle gourd, radish, snake gourd and beans instead. It so easy to make and tastes great with rice. Its a no onion, no garlic recipe as well. Grated coconut and coriander leaves are the star ingredients for this recipe. So do not skip these two at any cost. Friends, do try this simple and easy Karnataka style chow chow palya. You will love it. Lets see how to make chow chow poriyal with step by step pictures.

Check out my another version of chayote curry, chow chow kootu, chow chow thogayal.

Chow chow palya / Chow chow poriyal recipe

Karnataka style chow chow palya/ Chayote curry, Chow chow poriyal for rice

Cuisine: South Indian

Category: Side dish

Serves: Serves

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Chayote / Chow chow / Seeme badanekayi - 2 Green chilli - 2 (slit) Cooking oil or coconut oil - 1 tbsp ( I used refined oil) Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Cumin seeds – 1/ 2 tsp Curry leaves - few Asafetida / Hing - a pinch Grated coconut - 1/4 cup Chopped coriander leaves - to garnish Turmeric powder – 1/4 tsp (optional) Sugar – 1/2 tsp Salt - as needed Water - 1 tbsp

HOW TO MAKE CHOW CHOW PALYA

1. Wash and peel the skin of chow chow. Chop into small cubes and set aside.
2. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal and curry leaves.
3. Add chopped chow chow and saute for a minute till it shrinks a bit.
4. Add turmeric powder, salt and sugar. Mix well.
5. Add 1 tbsp water and pressure cook in high flame for 2 whistles.
6. Switch off the flame. Remove the whistle after the steam is released.
7. Boil and drain the excess water. Lastly add the grated coconut and coriander leaves.
8. Mix well and cook for a minute. Switch off the flame.
9. Serve with sambar, vatha kuzhambu and even with chapathi if you like !

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of chow chow. Chop into small cubes. Slit green chilli and set aside. Heat oil in a pressure cooker base. Temper mustard seeds, urad dal, chana dal, cumin seeds, green chilli and curry leaves. Saute for few seconds. Add chopped chow chow and saute for few minutes. Add turmeric powder, sugar, salt and mix well. Chow chow leaves water while you saute. So do not add more water while pressure cooking. Add just 1 tbsp water. Mix well and pressure cook in high flame for 2 whistles. Switch off the flame. Remove the lid after the steam is released. There will be excess water. Do not mix it. Poriyal will become mushy. So boil the poriyal for few minutes in high flame and drain the excess water. Add grated coconut and finely chopped coriander leaves. Toss gently and switch off the flame. Serve with sambar, vatha kuzhambu, rasam and curd rice. You can serve with chapathi if you like. Enjoy !

Note

Adjust the quantity of green chilli as per your taste. Do not add more water while pressure cooking. Chow chow will become mushy and poriyal becomes kootu ; ))

Try this easy, chow chow poriyal recipe and enjoy !

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Baby Potato Roast / Small Potato Fry Recipe For Rice

Baby potato roast is a simple and quick side dish for rice. It must be the favorite for everyone. It tastes great with sambar rice, rasam rice and even curd rice. A plate full of rasam rice with baby potato roast and a papad is a pure bliss. I have already shared two different recipes of baby potato curry for rice namely baby potato fry and Madurai style baby potato. But this one is very easy and quick to prepare. Its similar to potato kara kari. If you like to make this roast crispy, you should cook the potato in simmer flame and finally sprinkle with some rice flour. Friends, do try this easy and yummy baby potato fry and share your feedback with me. Lets see how to make baby potato roast with step by step pictures.

Check out my another version of  baby potato fry

Small potato roast / madurai masal

Baby potato roast / small potato fry recipe

Baby potato roast for rice

Cuisine: South Indian

Category: Side dish for rice

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Baby potato / small potato - 20 Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves - few Red chilli powder – 1 tsp Coriander powder / Dhania powder – 1.5 tsp Garam masala powder - 1/2 tsp Turmeric powder - 1/4 tsp Salt - as needed

HOW TO MAKE BABY POTATO ROAST

1. Wash the baby potato and pressure cook adding required water.
2. Peel the skin of cooked baby potato. Set aside.
3. Heat oil in a kadai. Splutter mustard seeds, urad dal and curry leaves.
4. Lower the flame and add all the spice powders , salt. Mix quickly.
5. Add the boiled potato and mix well to coat the masala powders.
6. Cover cook in low flame till potato turns golden with nice flavor.
7. Serve with lemon rice, rasam rice and curd rice. 

METHOD - STEP BY STEP PICTURES

Wash the baby potato twice or thrice. Add sufficient water and pressure cook in high flame for 2 to 3 whistles. Remove the lid after pressure is released. Peel the skin of cooked baby potato. Set aside. Heat oil in a kadai. Splutter mustard seeds, urad dal and curry leaves. Lower the flame completely. Add red chilli powder, dhania powder, garam masala powder, salt and turmeric powder. It should not burn. Add cooked baby potato and mix well. Make sure masala is well coated in baby potato. Cover cook in low flame till baby potato turns golden in color with a nice smell. Open the lid and mix whenever needed. Cooking in low flame for long time makes the baby potato roast well and becomes crispy. Serve with lemon rice, rasam rice and curd rice. For variations, you can sprinkle a tsp of rice flour over the potato and cook for few minutes. Enjoy !

Note

Adjust the quantity of spice powders as per your taste. Roasting the potatoes in low flame is necessary. Make sure masala powders doesn’t burn.

Try this easy, kids friendly baby potato fry and enjoy !

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