Ingredients:
Colocaesia (Seppankilangu/Chembu/Arbi) - 1/2 kg
Oil - To deep fry
Salt - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Method:
Wash thoroughly the colocaesia.
Pressure cook them in a cooker separator plate while cooking rice. If cooking separately, pressure cook for 2 whistles with just enough water.
When the pressure of the cooker is completely released, remove the cooked colocaesia and pour cold water over. Leave for 5 to 10 minutes.
Peel the skin of the colocaesia and cut them into pieces.
Refrigerate the cooked colocaesia pieces for 10 minutes. This step is optional.
Heat oil in a kadai and deep fry the colocaesia pieces until golden brown and crisp.
Remove from oil and drain the excess oil.
Sprinkle salt and chilli powder over the fried colocaesia and mix.
Serve hot.
This crispy fry is crunchy on the outside and soft inside. Serve with sambar rice or with rasam or can be had as such as crunchy bites.
Colocaesia (Seppankilangu/Chembu/Arbi) - 1/2 kg
Oil - To deep fry
Salt - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Method:
Wash thoroughly the colocaesia.
Pressure cook them in a cooker separator plate while cooking rice. If cooking separately, pressure cook for 2 whistles with just enough water.
When the pressure of the cooker is completely released, remove the cooked colocaesia and pour cold water over. Leave for 5 to 10 minutes.
Peel the skin of the colocaesia and cut them into pieces.
Refrigerate the cooked colocaesia pieces for 10 minutes. This step is optional.
Remove from oil and drain the excess oil.
Sprinkle salt and chilli powder over the fried colocaesia and mix.
Serve hot.
This crispy fry is crunchy on the outside and soft inside. Serve with sambar rice or with rasam or can be had as such as crunchy bites.
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