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

Ingredients
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.

Preparation
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.

Tomato Coconut Chutney

I made this chutney last Friday night ( 15th July )for our dinner.  My mom decided to make Dosa and we were thinking of what chutney to make. There was no onions at home and i didn't want the usual coconut chutney. So i decided to make this tomato-coconut chutney.


Ingredients

Potukadalai  / Dalia Split- 1/2 cup
Tomato - 2
Green Chillies - 5 or 6 ( depends on how spicy you need )
Coconut - 1/4 cup
Salt as required
Asafoetida -  very little

Seasoning
Mustard
Oil  - 1 tsp

Preparation.

1) Grind the ingredients in a mixer with little water to a paste .

2) Heat a  little oil in a kadai and add mustard. Once it starts spluttering , remove it and add it to the Chutney.

3) Serve with Dosa or Idli



Tomato - Coconut Chutney

 Sending this to Srav - Roti Pachadi / Chutney Event