CHEPPANKIZHANGU ROAST (VARUVAL)

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Colocassia /Taro root is called as Cheppankizhangu  in Tamil. Cheppankizhangu roast is a perfect accompaniment for Mor Kuzhambu.Typically this is deep fried. However I prefer shallow frying in a Tawa.

Ingredients:

Seppankizhangu (Arbi)	10 (appx 3 cups when chopped)
Besan flour	3 tsp
Rice flour	1 tsp
Chilli powder	1 tsp
Coriander powder	1 tsp
Turmeric powder	1/8 tsp
Oil	2 tablespoons

Procedure:

1. Wash and cook the cheppankizhangu in a pressure cooker with enough water for 2 whistles.
2. Allow to cool and peel the skin

3. Cut into little large cubes
4. Add besan, rice flour, salt, chilli powder, turmeric powde, coriander powder and hing and mix well until nicely coated

5. Heat 2 tablespoons of oil in pan and add the cheppankizhangu. Fry in very low flame until well roasted.This will take some time

 (This can also be deep fried in batches but I prefer this way)

Notes:
Make sure that the seppankizhangu is not overcooked. Otherwise it will not come roasted
This can also be deep fried in oil. Just add the kizhangu in batches and fry until golden brown
While mixing the spices 1 tsp of tamarind water can be added.