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.
Before Pictures:
After Pictures:
Recipe:(No Changes made from the original recipe here except for an optional ingredient)
Ingredients:
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)
Method:
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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Nice variation !!!!Will soon try this method….
Fry looks inviting. I normally make it as big chunks.
Vardhini
Event: Kid’s Delight
OMG, cant take my eyes from that bowl,irresistible fry.
new photos definitely look more appetizing – this is a bookmarked one for me to try
Very interesting one..I love arbi, I have never chopped it this way though..will have to try it sometimes..
looks very delicious. awesome recipe . I am your new follower now.
Now I am confused. Arbi can be so long? can you sometime put a pic of the same uncut etc.
This veggie is yum. No wonder your family loves it.
I am hosting Kitchen Chronicles Theme Go Nuts…Do send me your entries
Nirmala, Vardhini, Priya, Mireille,Srivalli, Kannan: Thanks and I’m glad you found it interesting. If you happen to try it, do let me know how you liked it.
Archana: Sure will update this post with some uncut Arbi soon….
The dish looks inviting. Love the new pictures.
deliciious…with the pictures seems like you have also improvised on the sauteeing…they look much crunchier here…pretty nice and simple recipe
Divya: Thanks for your comments. Glad you liked the pictures.
Pradnya: I should thank my new pan for the improvised sauteeing. It does make a difference. Thanks for your comments.
Looks delicious .Bookmarked this recipe.Its a must try…
This looks very easy!!! i normally do the long way, sure i m going to try this!!!!
Nice idea to use the grated one for fry…looks too yummy with inviting pics but i liked your old pics too 🙂
Spicy Treats
wow ! thats an interesting variation of cutting the veggies as juilennes ! I always make chunky sepankizhangu roast.. must try this version too..
yummy clicks there 🙂
Kalyani
Sizzling Tastebuds
Event : Healthy Diet – Sandwiches
Umm looks delicious!
I’ve never chopped arbi Into matchsricks. This looks totally del!!!
very tempting fry there! Good idea to grate and fry.