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Tuesday, November 20, 2012

COLOCASIA (SEPPAN KIZHANGU) FRY











Seppan Kizhangu ( Colcoasia/ Taro roots) Fry - This is one of the all time favorite of many South Indian households...

The whole family drools over this tasty,crispy dish over the Sunday lunch table....













      INGREDIENTS

SEPPAN KIZHANGU - 1/2 KG
CORN FLOUR - 1 1/2 CUP
CHILLY POWDER - 3 TEASPOONS
SALT TO TASTE
OIL FOR DEEP FRYING


     METHOD


  • Wash,clean and boil the Seppan kizhangu  (colacasia)  till they are well cooked.(Care must be taken so they are not over cooked or they become very soft and mushy)
  • Peel the seppan kizhangus and slice them into 1/2CM thick rounds.
  • Mix together the salt chilly powder and cornflour and sieve it twice.
  • Coat the sliced root vegetable well with this powder.
  • Sprinkle some water over them and dust the rest of the cornflour.
  • Toss them well  in a large bowl till they are well coated.
  • Marinate the slices for 1 hour.
  • Heat the oil in a kadai and drop the coated slices few at a time and fry till they are golden brown.
  • Drain. Serve hot with rice, sambar and rasam  or variety rice or as a starter too.



2 comments:

  1. never used corn flour for colocaesia fry.. nice version..

    ReplyDelete
    Replies
    1. Do try corn flour...It gives a crisper non sticky fries

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