When kids are at home, it is better to experiment with dishes that they dont touch normally. Today is the day to make Cheppankizhangu - Colocasia Fry. This is one tuber which most avoid due to its sticky nature. It is normally added in More Kozhambu or made just a normal saute curry so tried out the way which most caterers do it on the kattu sadha koodai day or for the Reception of Marriage in South India.  Ingredients: Cheppankizhangu - 1 kg Corn Flour - 1/4 cup Chilly Powder - 1 tbsp Salt to taste Turmeric Powder - 1 tsp Asafodeita - 1 tsp Oil to fry Method: Pressure cook peel and cut cheppankizhangu into round pieces. Place them in a plate. Mix all the powders well and sprinkle on the pieces and mix it well. If it gets sticky add a spoon of oil and mix again so that all the pieces dont stick with each other. Let it set for a few mins. Heat oil in a pan (better do shallow fry), and put a few pieces at a time and fry till they become golden brown in colour. Remove and drain oil. Serve it with ginger garlic rasam or tomato rasam. |
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