I cook my dishes to my family’s likings. Many days I end up asking my husband and kids the most dreaded question “What to cook?” and the look on their face would clearly mean “Not again!!!”. With each one demanding their favorites I mostly feel “Oh God, Why me?”
Sometimes the stars do line up and shine on me with one answer and that recipe would sure have potatoes in it. Getting bored of cooking potatoes in different forms, I tried making Cheppankizhangu/Taro root/Arbi/Colacassia Fry in a slightly different version and it was very well liked by my family.
With simple ingredients and unique combination of Arbi/Colacassia this recipe sure has the wow factor with a burst of strong flavors from ajwain/carom/ommam and ginger. Carefully tossed and cooked to perfection with crispy outer, this arbi/colacassia fry can be considered a modern clone to the traditional potato fry. Having made this recipe numerous times, I felt my original post’s pictures needed a boost with new ones and thus this post.
Recipe:(No Changes made from the original recipe here except for an optional ingredient)
Colacassia/Cheppankizhangu/Taro root –about 10 medium (long ones preferred)
Mustard seeds –1 Tbsp
Ajwain/Carom/Ommam –1 tsp
Green Chillies –1
Ginger –1″ piece (finely shredded)
Salt –to taste
Turmeric powder –1/2 tsp
Chilli Powder — 1 tsp (adjust according to taste), optional.
Garam Masala –1/4 tsp
Oil –3 to 4 Tbsp
Curry leaves –few (pinched)
1. With a scrapper, take the skin out of taro root. Cut them lengthwise (julienne strips).
2. In a pan, add 2 Tbsp of oil, mustard seeds, ajwain/ommam/carom seeds, finely cut green chillies, ginger, curry leaves and fry for a minute. Add the taro root strips, salt, and turmeric powder, chilli powder, if using. Cover and cook. This should take about 15 minutes. Stir occasionally.
3. Add another 2 Tbsp of oil and fry the taro root until golden brown. Sprinkle garam masala and serve hot with rotis or rice.
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