Monday, October 26, 2009

Saembu Roast / Seppankizhangu Fry

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Saembu roast is an excellent side dish combination for sambar rice, lemon rice, puliyodarai rice,  bisibelabath, curd rice and rasam rice. Its preparation method is very simple as u see…

Ingredients:

  • Saembu                      - ¼ kg
  • Oil                                - 4 tbsp
  • Fenugreek seeds        - 1 tsp
  • Onion                          - 2
  • Tomato                        - 2
  • Turmeric powder        - ¼ tsp
  • Red chilly powder       - 2 tbsp
  • Salt to taste
  • Few drops of lemon
  • Curry and coriander leaves

Method:

  1. Pressure cook saembu and keep it.
  2. Heat oil, add fenugreek seeds, add onion, fry it  and then add tomato pieces.
  3. Fry in low flame for 3 - 4 mins.
  4. Now add salt, turmeric powder, red chilly powder and allow to boil with ½ tb water.
  5. As this contents thicken to gravy, add boiled saembu and mix well.
  6. Roast saembu in low flame for 8 – 10 mins by adding drops of oil to the sides.
  7. Add lemon drops, mix well and garnish with curry and coriander leaves.

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