Sunday, 26 May 2013

Arbi Fry/SennaiKizhangu Roast

Arbi Fry

My brother's Favourite dish. He loves Rasam, Rice and Arbi Fry. Scooby, this is for you.

We usually think this fry needs lots and lots of oil. However, I made this fry with a Tablespoon of Oil. SO it is just knowing how to use the utensils that we have.


Arbi - 1/2 Kg
Chilly powder - 1 Tablespoon
Dhania Powder - 1/2 tablespoon
Hing and Turmeric - a pinch
Salt and Oil.

The first step for making a good Arbi Fry is to select the right Arbi. The Arbi should be smooth and round. It should be too big and twisted and twirled.

I cook the Arbi in Pressure Cooker. My mom cooks it in a vessel with the lid on. I think both way works. Pressure cooker is easier and time saver.

I cook my Arbi in Pressure cooker for 5 whistle swith a dash of salt and allow it to cool on its own.

Then change the water and peel the skin of the Arbi.

Cut them into small pieces like a coin.

Now take a kadai, heat the oil. Once the oil is heated put the Arbi and allow it to sit for 2-3 minutes. Don't Stir.

After 2-3 minutes, toss the arbi in the kadai. Don't use the ladle.

Do this for 3-4 minutes till you see a coating brown colour of the both sides of the ARbi.

At this stage, add Chilly powder, Dhania Powder,Turmeric and Hing and Toss.

Remember to always toss and never use a ladle. When the dish almost done, add salt, toss and leave it on flame for a minute and then serve.


  •  The key in this recipe, is to toss the Arbi and not use Ladle.
  • Use a Non stick kadai for this recipe.
  • Add salt only towards the end. 

1 comment:

  1. When I saw this recipe, I was searching as to where my name was mentioned. I knew for sure it will be :-) - Rajesh Rathnavel