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…


  • 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


  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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