Arbi/ Seppankizhangu fry

I came to know about this fry from my MIL. The first time I had this made me get addicted to it. A perfect side dish for sambar /rasam/ kuzhambu/ curd rice.very very easy to make and very very tasty to eat.

Ingredients:

Seppankizhangu/ arbi/ colacassia -As needed 

Red chilli powder - As needed 

Oil - To deep fry 

Salt - To taste 

Method :

• Pressure cook arbi/ colacassia/ Seppankizhangu for 3 whistles. DO NOT ADD WATER TO THE VEGETABLE WHILE PRESSURE COOKING.
• Peel it's skin and cut into roundels. Not too thick and not too thin.
• Now deep fry them in oil till you get nice golden colour.
• Season it with salt and red chilli powder when they are hot enough.
• Serve.

Notes:

• If your vegetable becomes quite mushy then avoid deep frying and make it as regular poriyal. 
• If you are frying in batches then season each batch as soon as they are done.
• The quality and taste of the fry depends on the quality of arbi/ colacassia/Seppankizhangu.