Seppankizhangu – 10 – 12 medium size

Mustard Seeds – 1 tbsp

Turmeric Powder – 1 tbsp

Red Chilli Powder – 2 tbsp

Coriander Powder – 2 tbsp

Asafoetida – 1 tsp

Oil – 5-6 tbsp

Salt to taste


In a cooker, steam the Seppankizhandu for 2 whistles.  Once cool, peel the skin and cut the kizhangu in to small cubes or coins and keep it aside.

Now add Turmeric powder, Red Chilli Powder, Coriander Powder and Salt to the Kizhangu and mix well.  Marinate this for 30 to 40 minutes.

In a Kadai, heat oil and once hot add the mustard seeds, curry leaves and saute for a couple of minutes.

Now add the marinated kizhangu and roast it till becomes crispy and golden.

Yummy Seppankizhangu roast is ready !!