CHEPPANKIZHANGU ROAST

Colocasia, also known as Taro is a tropical plant which is grown in Asia & other tropical countries. It is known as cheppankizhangu in Tamil, chembu in Malayalam & Arbi in Hindi. Both the roots & the leaves of the plant are used in cooking. My recipe is for the cheppankizhangu roast.

Preparation Time: 20 mts Cooking Time: 30 mts Serves: 2

Ingredients:

Cheppankizhangu - 1/2 kg ( 500 gms)

Chili powder - 2 tsp

Turmeric powder - 1/2 tsp

Asafoetida powder - 1/2 tsp

Refined oil - 2 tbsp

Mustard seeds - 1/2 tsp

Salt - to taste

Method:

Wash the cheppankizhangu & boil it with the skin in an open pan. When it starts to soften, drain the water & peel it. Cut it in to small pieces. Heat oil in a pan & add the mustard seeds. After they splutter, add the cut cheppankizhangu, salt, chili powder, turmeric powder, asafoetida & mix well. Roast it in slow fire. It will be ready in 1/2 hr.

Variations:

We can mix some basen powder to the pan along with all the other ingredients & roast. This will make it very crisp & give a different taste also.

Tips:

1. Keep the cut cheppankizhangu in a plate. Add 1 tsp of refined oil & other spices & mix them all well. Then put it in the pan & roast it. This way the spices will spread evenly & the roast will come out well.
2. Sometimes the cheppankizhangu will irritate our throats. In such cases, we can add some tamarind water to the roast. This will take away the irritation.

Try it & enjoy.