Seppankizhangu Traditional Curry (Taro root Fry) Seppankizhangu(Taro root) is also known as Chembu is used in different ways in our cooking. It is used in Morekuzhambu, Puliyitta Kuzhambu, Curry etc.,. In Kerala and Kanyakumari we get a special type of Seppankizhangu called as Paal Chembu which is good for making Olan. Now most of us make Seppankizhangu deep fry as side dish. Try this traditional curry also. Out of all these Seppankizhanu recipes, Chembu fry tastes delicious with coated spices. It is crispy in the outer and soft inside. When you have Sambhar rice and Rasam rice with this Seppankizhangu shallow fry........ You should taste and feel it!!! Ingredients needed for Seppankizhangu Shallow fry Curry: Boiled and peeled Seppankizhangu (Taro root) Oil 4 table spoons Turmeric powder Salt Red chilli powder Hing Besan powder and raw rice powder 1 table spoon each Method for making Seppan kizhangu Shallow fry Curry: Cut the boiled Seppankizhangu to 1/2 inch thickness of pieces. Heat the pan with oil. Do the seasoning with mustard seeds and uradh dhal. Add turmeric powder, salt, hing powder, red chilli powder to the oil and add the chopped Seppankizhangu to it and mix gently. Keep the stove in medium flame and stir at the interval of 5 minutes. When the vegetables gets fried well sprinkle the besan flour and rice flour and mix well. After 5 minutes tranfer it to the serving bowl. Also see our Seppankizhangy spicy Fry Note: When you buy this Seppankizhangu choose the ones which are almost spherical, instead of the ones that are broad at the bottom with thinner tops. This root vegetable becomes very sticky if over cooked. It comes out very well if boiled in the steamer basket of the rice cooker. If you are cooking in pressure cooker just 2 whistles are enough. Before boiling wash them well to remove the soil. After boiling don't wash them in cold water. Allow them to cool and then peel off the skin. SHARE THIS RECIPE Bhojana Recipes 10/06/2014
Use Aadimaa Sesame Oil.ReplyDelete
"Aadimaa Queen of edible oils"
ஆடிமா நல்லெண்ணெய் செக்கில் ஆட்டி எடுக்கப்படுகிறது.
Took me time to read all the comments, but I really enjoyed the article. It proved to be Very helpful to me and I am sure to all the commenters here! It’s always nice when you can not only be informed, but also entertained! prodotti alimentari tipici toscaniReplyDelete