About The Recipe:

Sepang Kizhangu Varuval | Easy Moru Moru Sepang Kizhangu Tawa Fry - is one of my favorite side dish. It goes well with the sambar, kootu, paruppu and curd rice. This sepang kizhangu fry is very easy to make with simple ingredients. I used cornflour, maida and rice flour for crispy texture, with that you can also add any spices as per your taste. Similarly you can also try with valakkai and karunai kizhang. Now lets see how to make this simple moru moru sepang kizhangu varuval recipe with step by step images, instructions and video.

YouTube - Sepang Kizhangu Varuval

Recipe : Sepang Kizhangu Varuval | Easy Moru Moru Sepang Kizhangu Tawa Fry Prep Time: 10 minutes Cook time: 30 minutes Recipe Cuisine: Indian Recipe Category: Side Dish Serves: 3 persons

Ingredients :

Sepang Kizhangu - 250gm

Cornflour - 1 tbsp

Maida - 1 tbsp

Rice Flour - 1 tbsp

Red Chili Powder - 1 tsp

Pepper Powder - 1\2 tsp

Turmeric Powder - 1\4 tsp

Salt - as required

Oil - as required

Method :

Wash and pressure cook the sepang kizhangu with two cups of water for one whistle and three to five minutes over simmer. When all the steam has released, open the pan, take out from the water and cool them. Remove the outer skin, slice them and keep aside.

For the masala, mix the cornflour, maida, rice flour, red chili powder, pepper powder, turmeric powder and required salt.

Gently toss the sliced sepang kizhangu in the flour-masala and coat the masala all sides, in a small batches.

Shallow fry with required oil over medium-lower flame. Serve hot.

Notes: Mix the sepang kizhangu with the flour-masala mixture in a small batches, to avoid sticking with each other.

Step By Step Images:

Sepang kizhangu varuval required ingredients are shown in the above image.

First to pressure cook the sepang kizhangu, in a pressure cooker pan, add 2 cups of water and washed sepang kizhangu. Cover and pressure cook for 1 whistle over high flame and 3 to 5mins over lower flame. When all the steam has released, open the pan, take out the sepang kizhangu in the water and cool completely.

Remove the outer skin and slice them. To make the flour-masala mixture, in a mixing bowl, add the cornflour, maida, rice flour, red chili powder, pepper powder, turmeric powder and salt.

Mix well altogether. Add the sliced sepang kizhangu and toss well to coat the flour-masala mixture all sides in a small batches, else they will stick altogether.

Heat 2 to 3tbsp of oil in a tawa, shallow fry the sepang kizhangu on both sides until the golden brown colour. Serve hot.

Serving Suggestion: Serve hot with the sambar, paruppu, curd or kootu rice. Page: Collection Of Side Dish | Poriyal Recipes. Variation: Similarly you can try with the vazhakkai. If you like this recipe: You will like this sepang kizhangu varuval recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook

By Kalais