Mar 072012

In South Indian kitchen cheppankizhangu/taro root is usually cooked, deskined and deep fried or roasted in a pan. This recipe is very untraditional but super easy and very tasty. The ajwain/ommam/carom seeds gives this dish a strong flavor. As cheppankizhangu/Taro root is quite complex to digest, the ajwain and ginger gives a big hand to make it easy to digest. My kids thought this curry was potato and they were surprised when I told them its Cheppankizhangu. I love making this dish as a variation. This dish can be had as a dry dish for rotis or with rice. I’m sending this recipe to “I’m the star ” event hosted by Rasi.


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

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, finely cut green chillies, ginger, curry leaves and fry for a minute.

3. Add the taro root strips, salt, and turmeric powder. Cover and cook. This should take about 15 minutes. Stir occasionally.

4. 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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  5 Responses to “Cheppankizhangu/Arbi/Taro root/Colacassia fry”

  1. This is a nice combo.. adding ajwain is greta idea.. Ya we do it with boiling them, peeling them frying them :D.. i was fooled too..thought them as potatoes.. the name gave it away :D.. Thanks jayanthi for linking this 🙂

    Ongoing Event: I’m a STAR

  2. Absolutely new to me. Gotta try it sometime. Looks gr8!

    Do vote for your favourite recipes in the Gimme GREEN entries!

    Chef Al dente On going event: Gimme GREEN!

  3. Jayanthi, this is a nice way to make this kaai. I tried it and it came out well.. Loved the idea of adding ajwain. Keep those wonderful recipes coming. You are doing a great job.

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