Take the siru kizhangu one by one and rub the same on the hard surface. If you have the 'arisi chakku' then you can rub the same on it. This will remove the sand and also help removing the skin.
Remove the skin one by one with the knife and put them again in the water.
Clean them in the water and cut it into small pieces.
In a pan, add oil and when the oil is hot, add the mustard seeds.
When the mustard seed starts to sputter, add urad dal and fry it till it becomes golden colour.
To this add finely chopped siru kizhangu, hing, turmeric powder and red chilli powder.
Pour some water and cook the Siru Kizhangu along with salt. Once the water is fully evaporated and the Siru Kizhangu is half cooked, keep the flame in low and add 1 tsp of oil and allow it to fry for some time.
Add the pepper.
Remove from flame once the Siru Kizhangu is fried and cooked properly
Now the Siru Kizhangu fry is ready to serve.
Recipe courtesy: Subbu's Kitchen.
Bawarchi of the Week
Sweta Chakraborty is a passionate cook who loves to explore different culinary flavours.