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Cheppankizhangu Roast - Colocasia Fry

posted 13 May 2014, 06:28 by Rajmi Arun   [ updated 13 May 2014, 06:28 ]
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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