This is one of my favourite fries which i used to have with south indian curry. This recipe was adopted from my MIL and I changed a bit. My amma would prepare different curry with this and the curry version of seppankilangu will be little sticky as the property of this kilangu is sticky only. When I had this for the first time, I just marked a "great like" to this dish. The fried version before adding masala is too awesome. We can have that as such. It is very crisp and tasty. But to make a side dish version, tha masala combination would be the best to have with. Here is the recipe.
- Seppankilangu - 3 (bigger ones)
- Onion - 4 to 6 (shallot)
- Ginger garlic paste - 1 tsp
- Fennel seeds - 1/4 tsp
- Tomato - 1/4 of medium sized
- Chilli powder - 1/2 tsp
- Salt - 1/4 tsp
- In a pressure cooker, add a cup of water, seppankilangu and little salt and bring it to boil for 1 whistle. Let them cool down. Peel off the skin and cut seppankilangu lengthwise.
- In a small pan, add enough oil to fry and let it be medium hot. Add the sliced seppankilangu and fry till its crispy and the corners turn brown. Drain oil and let it cool down and keep aside.
- Mix onions, fennel seeds, tomato, ginger garlic paste, chilli powder by adding little water and grind it to a coarse paste. Mix this masala paste with the fried seppankilangu.
- In a small pan, add oil, then temper with mustard seeds and curry leaves. Add this seppangilangu mixture and fry till the raw smell of masala leaves out completely.
- Do not bring the kilangu to boil more than a whistle, it will be very sticky to fry. Instead of frying them in hot oil, you can grill them too. This version is also good.