One of my family favorite is this Seppankizhangu Fry. Its one of those root varities where one has to have patience in preparing it, but the end result is rewarding with a nice taste.
Ingredients:
- Seppankizhangu (Colocasia Roots) [M] – 6 nos
- Red chili powder – 1 tsp / to taste
- Tamarind water [thick] – 1 tsp
- Turmeric powder – ¼ tsp
- Asafetida – 2 pinches
- Rice flour – 1/3 cup
- Salt – to taste
- Oil – for fry
Serves – 4 persons
Preparation Time – 1 hr
Preparation:
- Take a heavy bottom pan and wash and add the Seppankizhangu. Fill water until all Seppankizhangu is immersed. Boil it for 20 minutes in medium flame. You can check it with knife or tooth pick and see if it pokes easily. Cook it until becomes tender. Alternately, you can cook in the pressure cooker for 2 whistle.
- Drain the water. Peel the skin and cut in to desired size pieces.
- Take a big bowl/vessel and add Red chili powder, Salt, Turmeric powder, Asafoetida, Tamarind water, Rice flour and cut Seppankizhangu. Mix it well and marinate it for 5-10 min.
- Take a Kadai, heat the oil and add few Seppankizhangu mix.
- Deep fry in hot oil until both sides gets golden brown and fried. Turn in between to make sure it gets cooked evenly. Once cooked and fried, take it out and drain excess oil with paper towels/oil. Do the same for rest of the pieces.
- Enjoy the yummy Seppankizhangu fry with Rice (my favorite is Kuzhambu / Rasam).
