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.