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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