March 02, 2010

Seppan Kilangu Varuval

Seppan Kilangu (in Tamil) is called Taro.The plant is called Colocasia esculenta which is primarily grown for its edible corm, a root vegetable known as Taro. These taro corms are also known as chamagadda in Andhra,chembu kizhagu in Kerala. It is a staple food, that is used as a side dish. They are cooked in many ways, deep fried in oil for a side dish with rice, or cooked in a tangy tamarind sauce with spices, onion and tomato.But I like them most when fried.

1/4 cup Oil
4 curry leaves
500gm Seppan kilangu
1 tsp Chili powder
1/2 tsp turmeric powder
4 tbsp water
Salt to taste

1.Wash the Seppan-kilangu twice and pressure cook for 3 whistles.It will take about 15-20 minutes.Pressure cook without peeling the skin.
2.Drain the water and let it cool.Peel the skin off and cut it into thin slices and keep it aside.
3.In a wide bowl,mix chili powder,turmeric powder,salt and water.
4.Heat oil in a kadai,fry curry leaves and fry the kilangu in batches.Fry it till crisp, follow the same procedure for remaining kilangu.
5.Serve it as a side dish for Sambar or Rasam.

HINT:For flavor, you can add crushed garlic in the oil along with curry leaves.
NOTE:Cut it into thin slices so that it cooks fast. And it will be very crispy like chips and consumes less oil.

1 comment:

Pavithra said...

Looks so yumm.. i love this but slightly I will sprinkle cornflour too.