Taro Root/ Chepang kizhangu/ Arbi Fry

Pressure cook Taro root. Once done, Put it in cold water for about 15 minutes. Peel off the skin and cut into pieces. Take the pieces in a bowl (with a lid), add corn flour, rice flour, chilli powder, asafoetida powder, turmeric powder and salt. Close it with the lid and shake it lightly until it gets evenly coated. Heat oil in a pan, add the mustard seeds and when it splutters, add the urad dhal and curry leaves. Add the taro root and cook on low flame. After every five minutes turn it to the other side so that it gets cooked evenly. Add a teaspoon of oil every time your turn it to the other side (if desired). Cook until done.

I'm sending this recipe to FIC: YELLOW hosted by Sunshinemom.



Sudeshna and Sriharivatsan passed me this Lemonade Award... Feeling so Cool and Refreshed! Thank you so much...

I would like to pass it to Srikar's kitchen, Mrs.Kannan and Shama Nagarajan