Wednesday, January 2, 2013


Colocassia /Taro root is called as Cheppankizhangu  in Tamil. Cheppankizhangu roast is a perfect accompaniment for Mor Kuzhambu.Typically this is deep fried. However I prefer shallow frying in a Tawa.


Seppankizhangu (Arbi)       10 (appx 3 cups when chopped)                                                               
Besan flour3 tsp                                 
Rice flour1 tsp
Chilli powder1 tsp
Coriander powder1 tsp
Turmeric powder1/8 tsp
Oil2 tablespoons

Cheppankizhangu Roast

1. Wash and cook the cheppankizhangu in a pressure cooker with enough water for 2 whistles.
2. Allow to cool and peel the skin
Cheppankizhangu Roast

3. Cut into little large cubes
4. Add besan, rice flour, salt, chilli powder, turmeric powde, coriander powder and hing and mix well until nicely coated
Cheppankizhangu Roast

5. Heat 2 tablespoons of oil in pan and add the cheppankizhangu. Fry in very low flame until well roasted.This will take some time
Cheppankizhangu Roast

 (This can also be deep fried in batches but I prefer this way)

Make sure that the seppankizhangu is not overcooked. Otherwise it will not come roasted
This can also be deep fried in oil. Just add the kizhangu in batches and fry until golden brown
While mixing the spices 1 tsp of tamarind water can be added.