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 !!