• Wash the seppankizhangu | arbi well and place it inside a vessel.
• Do not add water into the seppankizhangu.
• Cover and this pressure cook this for 3-4 whistles.
• You can keep your rice and dal also along with this in the same cooker.
• Since we are not adding any water into the washed seppankizhangu, this will not get mashed.
• Remember to add water in the pressure cooker but not in the vessel inside.
• Always cover the vessel and keep.
• But if you cook it directly into the cooker by adding water, then one whistle is fine.

Let us make the masala for the seppankizhangu pepper fry.

• In a mixie jar add the pepper, cumin, fennel seeds, ginger, garlic, sambar powder and turmeric powder.
• Add 1-2 tbsp water and grind this into a coarse paste.
• Meanwhile once the pressure is released from the cooker, take out the cooked arbis and cool it by adding water to this.
• Take out the skin
• Cut them into roundels or cut diagonally.
• Transfer it to a plate and add the ground masala.
• Add salt to this.
• Mix well gently and evenly and marinate this for 20 minutes.
• You can keep this inside the fridge or freezer.
• After 20 minutes, heat a pan and add oil, mustard seeds and curry leaves.
• Once the mustard seeds splutter, add the marinated seppankizhangu to this.
• Gently mix and stir in between.
• Let this cook for 10-12 minutes, till it becomes slightly crisp on both sides.
• Alternatively, you can deep fry this too.
• Switch off the stove and drizzle ½ tsp of coconut oil
• This step is optional. I personally love this, so I added.
• Serve with any rice of your choice.
• We had this with Tomato rice | Thakkali sadam.