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Cheppankizhangu Fry / Taro Fry

Cheppankizhangu Fry / Taro Fry

Cheppankizhangu Fry / Taro Fry is a simple and tasty side dish which can be had with all kinds of rice recipes.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Indian
Servings 2
Calories 240 kcal

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

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.
Keyword Sidedish