Sunday, August 31, 2014

Seppankizhangu poriyal


This Seppankzhangu poriyal is a tasty recipe which my mom makes for us. This poriyal consumes less oil comparing to seppankizhangu fry. I have never heard of planting these colocasia but I when to my friends house in Bangalore I saw these plants. My friend told me that its leaves are used to prepare many traditional dishes in Karnataka. I am yet to try those recipes but she warned me that these leaves might create itchiness and gave me tips on how to use them. Also she told me the kannada name for these leaves as Kesuvina soppu.

Coming to our recipe.......lets start with ingredients

  • 500 gms Seppankizhangu/colocasia/Arbi
  • 1 laddle Tamarind paste(thick paste)
  • 1 tsp Turmeric powder
  • 1/2 tbsp Red chilli powder
  • 1/4 tsp Asafoetida powder
  • 2 tsp gram flour
  • As per taste salt
For Seasoning:
  • 1 tsp Mustard seeds
  • 1 tsp split urad dal
  • 3 ladle (kuzhi karandi) Oil 


1) Wash the seppankizhangu nicely  to remove mud and dirt.

2) All seppankizhangu should be of same size, if you see big ones then cut them into two pieces.

3) Add 1/2 cup of water and pressure cook it for 2 whistles.
4) After it cools down, remove the skin and keep aside.

5) Take tamarind paste, turmeric powder, red chilli powder, Asafoetida and 1/2 tsp salt in a mixer and grind it as coarse paste by adding little water.

6) Add this ground paste to the seppankizhangu and mix well with your fingers.

7) Heat oil in a Iron kadai/wok and season the ingredients given in "For seasoning".

8) Add the seppankizhangu to the kadai and sprinkle gram flour over it. Mix well and let it get roasted in oil in low flame.

9) Once the seppankizhangu got toasted you can switch off the flame.

Crispy seppankizhangu poriyal is ready.


1) If you are using bar Asafoetida, fry it in a drop of oil and make it a powder. Then add to grinding ingredients.

2) Sesame oil gives nice aroma to this poriyal. So divide the 3 ladle oil as 2 ladle of any refined oil (I used sunflower oil) and 1 ladle of sesame oil. Follow this method-After seasoning with 2 ladle of refined oil you will be adding seppankizhangu and gram flour ,at this stage add rest 1 ladle of sesame oil and mix.

3) If you feel the ground paste is little watery then add more gramflour to get the crispiness.

4) Iron kadai gives crispy poriyal with less oil if you don't have one you can do this poriyal in any kadai. 

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