Just to Share with you……..
I love Senai kilangu and Karunai kilangu because of the rich and different kind of taste it got. There are so many recipes you can make out of senai kilangu but this poriyal is the most easiest way. In US this suran/senai kilangu/Elephant yam I couldn’t see any where so I didn’t have a chance to eat this for a very long time. While searching for drumsticks in the frozen section in Indian grocery I found Senai kilangu and I was so happy. Though I love to eat this a lot I hate cutting this veggies beause after cutting this if you wet your hands , it will start itching. When I was kid we make fun of our friends by asking them to hold this veggie for a little while and then allow them to wash their hands. Though I know it is bad but as kid I love to do it.
Ingredients:
1. Senai Kizhangu / Suran – 1 packet
2. Onion – 1 ( chopped )
3. Green chilli – 6
4. Curry leaves – few
5. Mustard seeds – 1/2 tsp
6. Urad dhal – 1 tsp
7. Channa dhal – 1 tsp
8. Grated coconut – 2 tbsp
9. Turmeric powder – 1 tsp
10. Oil 1 tbsp
11. Salt to taste.
Preparation:
1. Cook the vegetable in water with turmeric powder and salt. Cover the vegetable. Cook till the vegetable is soft. Drain the excess water.
2. Heat the oil add mustard seed,urad dhal,channa dhal after few seconds,add onion ,chillies and curry leaves.Fry until golden brown.
3. Now add cooked senai kizhangu ( suran ) then stir for few minutes in low heat.
4. Now add grated coconut and remove from flame.Garnish with corriander leaves.
Tips
Always go wtih method 1 because draining the water in which the vegetables are cooked means you are loosing some of the nutrients in it.
Just to Share with you ……
Arbi or sometimes called as Arvi is the Taro root vegetable. It is extensively used in south Asia. In the Indian state of kerala, it is widely used as a main staple or a side dish or as part of other dishes. In Gujarat, the leaves of Arbi is used to prepare another popular dish called “Patra” which consists of tamarind and other spices. In TamilNadu, it is called as seppankizhangu which is usually a dry roasted side dish.
It is cooked just like a potato but it’s skin is not edible. After peeling it’s skin, the vegetable could be used in a variety of ways to prepare dishes.The Arbi fry were crispy outside and soft and melt-in-your-mouth inside .Today, I will share my version of arbi which is kind of south Indian style .
Arby Fry / Seppakizhangu Fry
Ingredients:
- Arby
- Turmeric powder
- Red Chilli Powder
- Salt
- Oil for roasting may be 2 to 3 tsp
Preparation
- Pressure cook arbi with little salt in water until just done and not too mushy. Remove it’s skin, cut into big round pieces and keep it aside.
- Heat the oil in kadai.
- Put the Arby pieces and add turmeric ,redchilli powder and saltacoording to taste.
- Keep in low or medium flame and cook until the outer sides becomes crispy and golden brown.
MICROWAVE VERSION
Peel the arby’s skin with knife and cut into round slices. Put in Microwave safe bowl and add little water and salt. Microwave it for 2 -3 mins until 75% is cooked. Then proceed with Step 2 and as follows.
