 |
| Chepankizhangu Varuval [Colocasia Root Fry] |
Cook Time: 30 min
Ready In: 45 min
Ingredients:
- Chepankizhangu (Colocasia root) - 300 g
- Salt - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Red chili powder - 2 tsp
- Coriander seed powder - 2 tsp
- Jeera powder - 1 tsp
- Garam masala - 1/2 tsp
- Curry leaves - 8-10
- Garlic (small) - 5-6
- Oil - for frying
Directions:
- Wash the chepankizhangu and pressure cook until 1 whistle blows. Open once the pressure reduces and drain the water.
- Peel the chepankizhangu. You can run it through cold water to cool it down if it is too hot. Cut the peeled chepankizhangu into thin slices vertically. Deep fry this. Make sure the slices don't stick together.
- Once all the slices are fried, add the salt and all the spices and mix evenly. Sprinkle some water while mixing. Set aside for 5-10 minutes. Alternatively, all the spices and salt can be mixed with the water first to form a paste. The fried chepankizhangu slices can be added to it and mixed.
- Heat 2 tbsp of oil in a kadai. Add the garlic and curry leaves and stir fry for 1-2 minutes. Add the chepankizhangu and stir fry on a low flame until the color changes as shown in the image. Chepankizhangu varuval is ready!
 |
| Wash the chepankizhangu and pressure cook until 1 whistle blows. Drain the water. |
 |
| Peel the chepankizhangu and cut into this slices. Deep fry in oil until golden brown on the edges. |
 |
| Add salt, turmeric powder, red chili powder, garam marala, coriander seed powder and jeera powder and mix well. Sprinkle some water to mix evenly. Set aside for 5-10 minutes. |
 |
| Heat the oil and add the curry leaves and crushed garlic. Stir fry for 1-2 minutes. |
 |
| Add the chepankizhangu and fry in low flame until the color changes. |
 |
| Chepankizhangu varuval is ready! |
Serving Suggestions:
No comments:
Post a Comment