Cheppankizhangu fry / Taro Fry / Seppankizhangu / Senai kizhangu varuval is a popular dish in and around Tamilnadu. It can be had as a side dish along with all kinds of rice varieties especially curd rice and lemon rice.
Please take caution while cooking taro as undercooked vegetable can cause itching in the throat. So always boil them thoroughly before frying them. Here I have shallow fried the cheppankizhangu pieces but it can also be deep fried after coating with masala powders.
Checkout other stir fry recipes on the blog
Cheppankizhangu Fry / Taro Fry
Cooking instructions with step by step pictures
Soak the cheppankizhangu / taro in water for a few minutes and scrub thoroughly to remove the mud and dirt.
Pressure cook with water for 3 whistles and let the steam release naturally.
Once cooled peel the skin off the taro.
Make it into bite sized cubes.
Heat oil in a pan. Preferably use a non stick pan / well seasoned cast iron pan to limit the oil usage. Add mustard seeds. Once the mustard seeds crackle add curry leaves.
Now add chopped cheppankizhangu / taro pieces.
After frying for a minute or two add spice powders including salt, turmeric powder, chilli powder and coriander powder.
Mix everything together and shallow fry for around ten minutes.
Once the masalas get cooked and the raw smell of masala powders wards off add rice flour. Adding rice flour gives a crispy outcome.
Mix together and cook for another five minutes in high flame.
Switch off the stove and serve hot !!
Recipe notes
- Just cook the taro al dente. Do not overcook as overcooking does not deliver crispy fry.
- You can use spice powders as you prefer and experiment with them. You can substitute with sambar powder / garam masala / pepper etc according to your taste.
Cheppankizhangu Fry / Taro Fry
Equipment
- Non stick pan or Well seasoned cast iron pan
Ingredients
- 250 g taro / arbi / cheppankizhangu
- 3 tbsp oil
- ½ tsp mustard seeds
- A sprig of curry leaves
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp rice flour
- Salt to taste
Instructions
- Soak the cheppankizhangu / taro in water for a few minutes and scrub thoroughly to remove the mud and dirt.
- Pressure cook with water for 3 whistles and let the steam release naturally.
- Once cooled peel the skin off the taro.
- Make it into bite sized cubes.
- Heat oil in a pan. Preferably use a non stick pan / well seasoned cast iron pan to limit the oil usage. Add mustard seeds. Once the mustard seeds crackle add curry leaves.
- Now add chopped cheppankizhangu / taro pieces.
- After frying for a minute or two add spice powders including salt, turmeric powder, chilli powder and coriander powder.
- Mix everything together and shallow fry for around ten minutes.
- Once the masalas get cooked and the raw smell of masala powders wards off add rice flour. Adding rice flour gives a crispy outcome.
- Mix together and cook for another five minutes in high flame.
- Switch off the stove and serve hot !!
Notes
Checkout other stir fry recipes on the blog