Seppan Kizhangu, Colocasia, Arvi, Taro, Cheppan kizhangu

This is very tasty root that I relish, but I have noticed that it is not eaten by everybody simply because people do not know how to cook it. It is very simple, but is a little tricky.

Well I will help you all enjoy this must eat root, which you will want to eat again and again once cooked rightly and eaten.

This root is easily available in most vegetable markets, and usually sold in measures of Kilograms.

May be you could try it out with smaller quantity and see if you like it, and then can try out with larger quantity as I am sure you would love it.

You can buy 250 grams of this root.

1.Wash it thoroughly as it is a root and will come along with mud/spoil.

After you it is washed, you can move it in a container and immerse it completely with water and set it on flame for cooking. It would take approximately 15-20 minutes on Medium flame, you could check it with a knife to see if it is cooked, the same way you check potatoes.

Caution: Do not overcook it; it doesn’t taste good if overcooked.

2. Once it is cooked, take it off the flames, remove the water from it and set it to cool, once the heat is bearable you can peel the skin of, again the same way as in potatoes.

3. Chop it into smaller pieces, keep aside.

4. Now comes the tricky part, this root has sharpness in it, when eaten you feel like it is cutting your tongue, now we need to get rid of this sharpness, don’t you worry it is a simple process.

You need some tamarind juice to do so, you can take 3 inches of tamarind and soak it in 50 ml of water, make a thick juice of it, and keep it aside, and we will use it soon.

5. Now take a frying pan, set it up on medium flames.

6. Take 4-5 table spoon of cooking oil, be generous

7. Once the oil is hot enough for frying, had the chopped roots, pan fry it for 2 minutes.

8. Now had the tamarind juice you prepared a while ago to it. Continue to pan fry for another 2-3 minutes, you will see that the juice is been absorbed by the roots, and it is getting roasted in the generous supply of cooking oil.

9. Now it is time to add salt for taste.

10. Add a pinch or two of turmeric powder.

11. Add Chili powder, make be 1-2 tea spoons, if you like eating hot food, you can make it 3

12. Continue to pan fry it. You can see it is becoming nice and crispy. When you feel it is golden brown in color and don’t want to over fry it, take it off the flame, you can drain the oil off, if any excess oil is left.

You have yummy, crispy and heavenly tasting roots. Try it, Trust me I love it.

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