Friday, July 22, 2011

Cheppankizhangu/ Taro Root Fry

This is one of my favorite and my mom makes this every sunday during my school / college days. I have it with paruppu / sambhar /rasam / curd rice :)

I made it last saturday ( 16th July ). Below is the recipe

Cheppankizhangu /taro root - 10 to 12 medium
Rice Flour - 3 tbsp
Kadalai Maavu / Besan Flour -1 tbsp
Chilli powder - 2 tsp ( If you need spicy - you can add 1/2 tsp more )
Turmeric powder - 2 pinch
Asafoetida / perungaayam powder - 1 pinch
Salt to taste
Oil for frying

Seasoning ( Optional )
Mustard and Urad dhal.

1) Wash and pressure cook taro for 2 whistles.
2) Cool it and remove/ peel  the skin.
3) Cut into small  pieces that are of the same size more or less.
4. Add rice flour, besan, chilli powder, salt, hing and turmeric and toss it.
5. Set aside for few mins
6. Heat up the kadai with oil.( for seasoning ) - you can add more oil later after adding the taro pieces.
7. Add mustard seeds . Once splutters, add urad dhal.
8. Now add  flour-coated taro pieces.
9. Add oil and keep frying until it is golden brown.

You can have this with Sambar ( arachuvitta sambar is a good combination ) rice.

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