Wednesday, December 22, 2010

Seppankilangu fry (Colocasia/Taro root fry)

To go with our Simple Dhal we made a super-spicy and crispy seppankilangu fry.
Colacasia - 1.5 lbs (around 9-10 roots)
Chilli powder - 4tbsp
Turmeric powder - 1/4 tsp
Tamarind paste - 1 tsp or extract thick juice from a big gooseberry size tamarind
Asafoetida - a pinch

Oil for shallow fry
Salt - to taste

Method: Cook the colocasia roots with 2 tbsp salt in a pressure cooker for 3 or 4 whistles.
When done, peel the skin and cut into 1/4" thick pieces.
Mix the chilli powder, turmeric powder, asafoetida, salt with the tamarind juice in a wide bowl.
Heat oil in a pan for shallow fry. Coat the pieces in the spice mixture and place the pieces in the pan. Do not crowd the pan. Flip the pieces after around 4 mins or when it is dark and crispy.
Fry until all the pieces are dark brown and crispy. Add more oil if needed for the next batch.
Serve as a side with the simple and earthy dhal.

[old pic from 2010]


Do leave your valuable comments here!
I appreciate any critical comment which helps improve my posts, although inappropriate and rude comments will not be published.